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.
Turkey Antipasto Panini
Serve with fresh cherries and an Italian Berry Float to top off your meal.
Prep: 7 minutes; Cook: 3 minutes
More From Oxmoor House
- Calories: 361
- Calories from fat: 24%
- Fat: 10g
- Saturated fat: 3.5g
- Monounsaturated fat: 0.4g
- Polyunsaturated fat: 1.2g
- Protein: 26.9g
- Carbohydrate: 39.8g
- Fiber: 4.5g
- Cholesterol: 35mg
- Iron: 3.1mg
- Sodium: 1087mg
- Calcium: 83mg
- 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)
- Cooking spray
- 1. Preheat panini grill.
- 2. 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.
- 3. 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.
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