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
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
-
Step1In small bowl, mix mayonnaise and pesto.
-
Step2Spread 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.
-
Step3In 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
2Tips from the Betty Crocker Kitchens
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