Mediterranean Turkey Panini Recipes

Steps:

• Spread each ciabatta bottom with 2 tablespoons marinara sauce. Top with half the cheese, artichokes, tomato, turkey and remaining cheese. Spread each ciabatta top with 2 tablespoons marinara sauce; place over turkey., Cook on a panini maker or indoor grill until cheese is melted, 4-5 minutes. Place remaining marinara sauce in a small microwave-safe bowl; cover and microwave on high until heated through. Serve with sandwiches.

Steps:

• Mash the avocado and the mayonnaise together in a bowl until thoroughly mixed.
• Preheat a panini sandwich press.
• To make the sandwiches, split the ciabatta rolls in half the flat way, and brush the bottom of each roll with olive oil. Place the bottoms of the rolls onto the panini press, olive oil side down. Place a provolone cheese slice, half the spinach leaves, half the sliced turkey breast, and a sliced roasted red pepper on each sandwich. Spread half of the avocado mixture on the cut surface of each top, and place the top of the roll on the sandwich. Brush the top of the roll with olive oil.
• Close the panini press and cook until the bun is toasted and crisp, with golden brown grill marks, and the cheese has melted, about 5 to 8 minutes.

Steps:

• Spread one side of each bread slice with butter. Place 6 bread slices butter sides down; top with turkey, bacon, tomato, cheese and dressing. Top with remaining bread slices, butter sides up.
• Cover and cook sandwiches in 12 inch skillet over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted.

Steps:

• Preheat the oven to 450 degrees F.
• Place the tomatoes on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with the salt. Toss well to coat. Roast the tomatoes until beginning to pop and blister, about 15 minutes.
• Meanwhile, spread 1 tablespoon pesto on 4 slices of bread. Spread 1 tablespoon marinara on the other 4 slices. Place a slice of mozzarella on each slice of bread. Divide the turkey evenly on 4 slices of bread and top with some of the blistered tomatoes. Sprinkle each sandwich with 1 tablespoon Parmesan. Top with the remaining slices of bread and press gently.
• Heat a large skillet over medium heat. Add half of the remaining oil to the skillet and add 2 sandwiches. Place a lid slightly smaller than the skillet on top of the sandwiches and press down. Cook until golden brown, about 3 minutes. Flip the sandwiches and repeat on the second side. Continue with the remaining sandwiches. (Alternatively, you can use a panini press.) Serve warm.

Steps:

• In a large skillet, heat oil over medium-high heat. Add turkey, zucchini, onion, peppers, garlic and oregano; cook 10-12 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain. Stir in remaining ingredients; heat through, stirring occasionally.

Steps:

• Preheat oven to 375°F Grease a 9x13-inch baking dish.
• Sauté vegetables and garlic in olive oil over medium-high heat for 2-3 minutes, or until vegetables have softened. Drain vegetables before adding to egg mixture.
• Combine liquid eggs and cooked vegetables in a medium bowl. Pour into prepared baking dish and bake for 20 minutes or until cooked through. Cool. Cut into 8 slices.
• Spread pesto on bread slices. Cover the bottom slice with a slice of cheese then with egg slice and another slice of cheese. Top with remaining bread, pesto slice down.
• Heat a large skillet over medium heat. Brush 1 side of bread with olive oil. Arrange sandwiches oiled side down skillet. Brush top side with oil. Cook until golden brown and cheese has melted, pressing down occasionally with spatula, about 3 minutes.