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Turkey Artichoke Paninis


½ of a red onion, thinly sliced
1 red bell pepper, cut into thin 2-inch strips
1 can (14 ounces) artichoke hearts packed in water, drained and finely chopped
8 wedges The Laughing Cow Light Creamy Swiss cheese
¼ cup + 1 Tablespoon grated Parmesan cheese, divided
1¼ teaspoons garlic powder, divided
⅓ cup light whipped butter or light buttery spread (Brummel & Brown)
½ teaspoon crushed dried rosemary
8 thin/flat sandwich buns
1 pound deli turkey breast
2 cups baby spinach leaves

Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add onion and pepper and cook until softened and lightly blackened, 5 to 7 minutes, flipping halfway through. Remove from heat and set aside.

In a medium bowl, combine chopped artichokes, cheese wedges, ¼ cup of the Parmesan, and ¼ teaspoon of the garlic powder. Mix thoroughly and set aside.

In a small bowl, combine butter, remaining 1 Tablespoon Parmesan, remaining 1 teaspoon garlic powder, and rosemary. Mix well and set aside.

Plate bun halves, cut side up. Evenly spread half of ⅛ of the artichoke-cheese mixture on both halves of each bun. Evenly top one half with turkey, cooked onion and pepper, and ¼ cup spinach. Place the other bun half on top, artichoke-cheese side down. Spread one half of ⅛ the butter mixture evenly on the upward-facing bun half.

Clean pan, if needed. Re-spray with nonstick spray and bring to medium heat on the stove. Place sandwich in the pan, buttered side down. Spread other half of ⅛ the butter mixture on the upward-facing bun half. Cook until lightly browned, about 2 minutes per side, pressing down with a spatula to seal. You can also use a panini press or George Foreman grill if you have them available, and the cooking time would then be a total of 2 minutes.

Note: Not all 8 sandwiches must be made at once. Just make sure to only use ⅛ of the ingredients per sandwich, and store the unused portions in the refrigerator until needed.