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12

Grilled Turkey Panini Sandwiches

Prep 45 min
Total 45 min
Servings 8

Make crusty turkey-and-cheese panini with an Italian edge thanks to artichoke hearts and a schmear of pesto mayo. Try it as a surprising new use for those turkey leftovers! MORE+ LESS-

By Betty Crocker Kitchens

September 30, 2009

Ingredients

3/4

cup mayonnaise

1/4

cup basil pesto

slices crusty Italian bread

1/4

cup butter or margarine, softened

slices cooked turkey (3/4 lb)

can (14 oz) artichoke hearts, drained, chopped

medium plum (Roma) tomatoes, sliced

slices (1 oz each) Fontina or provolone cheese

Steps

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1

In small bowl, mix mayonnaise and pesto.
2

Spread 1 side of each bread slice with butter. Turn bread slices butter sides down; spread other sides with 1 tablespoon pesto mixture each. Top 8 bread slices with turkey, artichokes, tomatoes and cheese. Top with remaining bread slices, butter sides up.
3

In sandwich grill or 12-inch skillet, cook sandwiches over medium heat 3 to 4 minutes, turning once, until bread is toasted and cheese is melted.

Expert Tips

No need to use artichoke hearts if someone doesn’t like them. The sandwiches have plenty of filling without them.
Fontina cheese has a mild, nutty flavor and melts easily, making it perfect for warm sandwiches.