Serve with fresh cherries and an Italian Berry Float to top off your meal.
Prep: 7 minutes; Cook: 3 minutes
2 tablespoons reduced-fat mayonnaise
8 (0.9-ounce) slices crusty Chicago-style Italian bread
8 ounces shaved lower-sodium deli turkey (such as Boar's Head)
1 (6-ounce) jar quartered marinated artichoke hearts, drained and coarsely chopped
1/2 cup moist sun-dried tomato halves, packed without oil and sliced
1/2 cup sliced bottled roasted red bell peppers
12 basil leaves
4 (1-ounce) slices reduced-fat provolone cheese (such as Alpine Lace)
How to Make It
Preheat panini grill.
Spread mayonnaise evenly over each bread slice. Top each of 4 bread slices evenly with turkey, artichokes, tomato, bell pepper, basil leaves, and cheese. Top with remaining bread slices. Coat both sides of sandwiches with cooking spray.
Place sandwiches on panini grill. Grill 3 to 4 minutes or until bread is browned and cheese melts. Cut panini in half before serving, if desired.
this was AMAZING. I made it for three different guests who all wanted the recipe! I used Vienna bread and grilled it with a regular frying pan like a grilled cheese because i didn't have a panini maker, it came out great! i also used peppered turkey instead of regular which was a good substitute.
This was a success. I paired it with the Simple Black Beans (Caraotas Negras) salad which went well. My boyfriend's friend was over unexpectadly and so I decided to make him a panini aswell and he loved it! Actually we all did; I will definitly do this again.
I did subtitute Hot Pepper Cheese instead of the Provolone and used Sourdough instead of what it originally called for. At first I wasn't too sure about all the artichoke but in the end all the flavors combined really nicely.
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