Turkey Artichoke Panini (just like Panera's)
(Photo by me, but will take a new one soon! I kinda wrecked it when I went to cut it.)
- 1 nice
- loaf asiago or pesto focaccia bread, plain is fine, too
- 1 cup
- prepared spinach artichoke dip/spread (less if preferred, but i like a lot)
- *shaved asiago cheese and parmesan cheese
- 1/2 lb.
- sliced turkey, leftover roast turkey or turkey from the deli, *can also sub rotisserie chicken
- sliced tomato, fresh or oven roasted*, see below
- 1 small
- red onion, chopped or sliced
- 1 Tbl.
- olive oil
- 1 Tbl.
- aged sweet balsamic vinegar
- *more shaved asiago cheese and parmesan cheese
- *3 friends to share it with
How to Make Turkey Artichoke Panini (just like Panera's)
- 1*If roasting tomatoes, roast now and set aside. (Directions below.)
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. Spread half of the dip/spread onto bottoms. Top with asiago shavings, as much or little as you like. Srinkle with parmesan cheese. Top with turkey. Top with sautéed onions and tomato slices. Spread tops with rest of dip/spread, top with more asiago and parmesan. Place tops on and lightly press. Brush tops of paninis with olive oil and place oiled side-down. Brush tops with oil. Close lid properly and 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! Enjoy!
- 2How to oven roast tomatoes:
4 small vine-ripened tomatoes, round or romas
olive oil for drizzling
salt and pepper
a few pinches dried or fresh thyme
Pre-heat the oven to 300ºF.
Put a cooling rack over a baking sheet. Slice the tomatoes, horizontally, into thirds and arrange the slices on the rack. Put the top and bottom of the tomatoes, cut-sides up, on the rack. Dress the tomatoes with a little EVOO and season with salt and pepper, to taste, and a little dried or fresh thyme. Roast the tomatoes for 1 hour.
Remove the tomatoes from the oven and arrange them on a serving platter.
Store leftovers in fridge for up to 2 weeks or freeze.