Bbq Turkey Panini Recipes

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GRILLED TURKEY PANINI SANDWICHES



Grilled Turkey Panini Sandwiches image

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!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 45m

Yield 8

Number Of Ingredients 8

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

Steps:

  • In small bowl, mix mayonnaise and pesto.
  • 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.
  • 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 Facts : Calories 570, Carbohydrate 28 g, Cholesterol 95 mg, Fat 5 1/2, Fiber 4 g, Protein 26 g, SaturatedFat 14 g, ServingSize 1 Sandwich, Sodium 860 mg, Sugar 2 g, TransFat 1 g

TURKEY PANINI



Turkey Panini image

If you have lots of leftover food from Thanksgiving, try this easy turkey panini recipe, made with turkey, thyme, cranberry sauce and melty provolone cheese

Provided by Yumna Jawad

Categories     Sandwiches

Time 4m

Number Of Ingredients 6

3 ounces sourdough bread (2 slices sliced about ½ inch thick)
1 tablespoon mayonnaise
3 ounces turkey breast
2 tablespoons cranberry sauce
1 slice provolone cheese
1 tablespoon fresh thyme

Steps:

  • Heat a panini press or skillet to medium high heat.
  • Spread the mayonnaise on both sides of the bread. Lay the slices down on a clean work surface. Place the sliced turkey breast on top of one slice of bread. Add the fresh thyme leaves, then the cranberry sauce and finally the provolone cheese.
  • Cover the sandwich with the other slice of bread.
  • Transfer the sandwich to a panini press or hot skillet. Press together gently to help the whole sandwich stick together. Cook it until the bread is crisp and golden and the cheese is melted, about 3-4 minutes.
  • Slice the sandwich in half and serve immediately.

Nutrition Facts : Calories 577 kcal, Carbohydrate 62 g, Protein 36 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 71 mg, Sodium 955 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving

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