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Rejuvenated Rustic Turkey – Artichoke Panini

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“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.”
READY IN:
25mins
YIELD:
4 rustic sandwiches
UNITS:
US

Ingredients Nutrition

Directions

  1. Lightly toast pine nuts in cast-iron frying pan or oven; pour nuts into small bowl; set aside to cool.
  2. Melt butter in empty pan, sauté shallots, stirring lightly; set aside.
  3. Coarsely chop artichokes, then add to shallots in warm pan; set aside.
  4. Cut focaccia bread into four equal sandwich portions, then slice horizontally; spread each slice with one tablespoon of mayonnaise.
  5. Layer spinach and tomato slices equally on four of the bread slices.
  6. 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.
  7. 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.
  8. 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.

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