PANERA BREAD'S TURKEY ARTICHOKE PANINI
This is my favorite sandwich at Panera so I was happy to find the recipe and share! It's a terrific way to use up leftover spinach artichoke dip, or an excuse to make some up...try Recipe#277769 or Recipe#243807 to cut out some of the fat.
Provided by FLKeysJen
Categories Lunch/Snacks
Time 20m
Yield 4 turkey artichoke paninis, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat panini grill to medium temperature. In a medium sauce pan, sauté diced red onion in olive oil until transparent. Add balsamic vinegar and salt and pepper to taste.
- Slice the loaf of pesto focaccia into two semi-circles, and halve each semi-circle. Layer the turkey onto the bottom halves of the focaccia bread, and spread spinach artichoke mix over turkey. Layer sautéed onions, asiago/parmesan blend and tomato slices. Close face of panini with the top halves of focaccia bread.
- Add panini to preheated grill and press lightly. Grill 5 minutes on medium or until the cheese begins to melt and there are grill marks on the focaccia bread.
- Serve hot with chips or your favorite soup!
Nutrition Facts : Calories 133.1, Fat 8, SaturatedFat 1.8, Cholesterol 38.6, Sodium 39.2, Carbohydrate 2.8, Fiber 0.7, Sugar 1.6, Protein 12
TUNA ARTICHOKE PANINI
Make and share this Tuna Artichoke Panini recipe from Food.com.
Provided by cookiedog
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Combine the tuna (don't drain) with the drained, chopped artichokes, red peppers, olives, lemon zest, oregano, parsley and salt and pepper to taste. Set aside.
- In a separate bowl, combine the roasted garlic with the mayonnaise, Dijon, lemon juice and a little bit of salt and pepper.
- Spread the garlic mayonnaise on all four slices of bread, top two slices with provolone, then the tuna-artichoke mixture, then tomato slices and then mozzarella. Top with another slice of rye bread.
- Preheat a panini grill, barbeque or cast iron skillet. Brush tops of both sandwiches with olive oil and flipping that side down, place on the grill. Brush what are now the tops of both sandwiches with more olive oil and close grill or wait to flip once bottom is browned. Sandwiches are done when bread is browned and cheese is melted.
- Slice on an angle and serve.
Nutrition Facts : Calories 1289.8, Fat 74.7, SaturatedFat 29.6, Cholesterol 192.8, Sodium 4254.4, Carbohydrate 55.6, Fiber 9.9, Sugar 8.8, Protein 99.7
REJUVENATED RUSTIC TURKEY - ARTICHOKE PANINI
Similar to one of my favorite selections at Panera Bread restaurant--this one will work for lunch as is with a few carrot-sticks on the side OR add a cup of soup or small salad for delicious dinner-time fare. I don't have a panini-maker--so my two large cast-iron frying pans get called into action.
Provided by Debber
Categories Lunch/Snacks
Time 25m
Yield 4 rustic sandwiches
Number Of Ingredients 12
Steps:
- Lightly toast pine nuts in cast-iron frying pan or oven; pour nuts into small bowl; set aside to cool.
- Melt butter in empty pan, sauté shallots, stirring lightly; set aside.
- Coarsely chop artichokes, then add to shallots in warm pan; set aside.
- Cut focaccia bread into four equal sandwich portions, then slice horizontally; spread each slice with one tablespoon of mayonnaise.
- Layer spinach and tomato slices equally on four of the bread slices.
- Add the grated cheese and toasted pine-nuts to the artichokes-shallot mixture in the pan; quickly divide into four portions and spoon over the spinach and tomatoes.
- Add one fourth of the turkey breast meat to each of the sandwiches, lightly add salt & pepper and cayenne pepper flakes to taste; put the lid on the sandwich and press lightly.
- Place sandwiches into panini-maker and heat per manufacturer's suggestions....OR....place sandwiches into large buttered medium-hot frying pan, place another heavy frying pan on top; then press down firmly to heat sandwich like this for 1-2 minutes.
Nutrition Facts : Calories 471.5, Fat 29.9, SaturatedFat 7.8, Cholesterol 96.6, Sodium 524.1, Carbohydrate 22.8, Fiber 5.8, Sugar 4, Protein 31.7
TUNA AND ARTICHOKE PANINI
This delectable recipe is courtesy of Giada De Laurentiis, one of my favorites on the FoodNetwork. It is soooo yummy and easy for luncheon get-togethers and a fun way to dress up tuna.
Provided by Adopted Parisian
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Puree the olives, oil, garlic, and zest in a food processor until smooth and spreadable. Blend in the mayonnaise.
- Toss the tuna, artichokes, lemon juice, and pepper in a medium bowl, keeping the tuna in small chunks.
- Hollow out the bottom and top halves of the bread. Spread the olive puree over both cut sides of the bread. Spoon the tuna and artichoke mixture onto the bottom half of the bread. Sprinkle the tomatoes over.Cover with the bread top.
- Cut the sandwich crosswise into 6 pieces and serve.
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