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Grilled Turkey Panini Sandwiches

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By Betty Crocker Kitchens
Updated Sep 30, 2009
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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!

Grilled Turkey Panini Sandwiches

  • Prep Time 45 min
  • Total 45 min
  • Servings 8
  • Ingredients 8
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Ingredients

  • 3/4 cup mayonnaise
  • 1/4 cup basil pesto
  • 16 slices crusty Italian bread
  • 1/4 cup butter or margarine, softened
  • 8 slices cooked turkey (3/4 lb)
  • 1 can (14 oz) artichoke hearts, drained, chopped
  • 3 medium plum (Roma) tomatoes, sliced
  • 8 slices (1 oz each) Fontina or provolone cheese

Instructions

  • Step 
    1
    In small bowl, mix mayonnaise and pesto.
  • Step 
    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.
  • Step 
    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.

Nutrition

570 Calories
39g Total Fat
26g Protein
28g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Sandwich
Calories
570
Calories from Fat
360
Total Fat
39g
61%
Saturated Fat
14g
68%
Trans Fat
1g
Cholesterol
95mg
32%
Sodium
860mg
36%
Potassium
420mg
12%
Total Carbohydrate
28g
9%
Dietary Fiber
4g
17%
Sugars
2g
Protein
26g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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