Monterey Artichoke Panini Recipes

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PANERA BREAD'S TURKEY ARTICHOKE PANINI



Panera Bread's Turkey Artichoke Panini image

This is my favorite sandwich at Panera so I was happy to find the recipe and share! It's a terrific way to use up leftover spinach artichoke dip, or an excuse to make some up...try Recipe#277769 or Recipe#243807 to cut out some of the fat.

Provided by FLKeysJen

Categories     Lunch/Snacks

Time 20m

Yield 4 turkey artichoke paninis, 4 serving(s)

Number Of Ingredients 9

1 loaf pesto focaccia bread
8 ounces freshly sliced turkey
4 ounces spinach artichoke spread (Available at your local grocer)
2 ounces asiago cheese (asiago parmesan blend)
1 small red onion, diced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 -2 tomatoes, sliced (6-8 slices)
1 pinch salt and pepper

Steps:

  • 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. Layer the turkey onto the bottom halves of the focaccia bread, and spread spinach artichoke mix over turkey. Layer sautéed onions, asiago/parmesan blend and tomato slices. Close face of panini with the top halves of focaccia bread.
  • Add panini to preheated grill and press lightly. 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!

Nutrition Facts : Calories 133.1, Fat 8, SaturatedFat 1.8, Cholesterol 38.6, Sodium 39.2, Carbohydrate 2.8, Fiber 0.7, Sugar 1.6, Protein 12

MONTEREY BARBECUED CHICKEN



Monterey Barbecued Chicken image

Linda Coleman of Cedar Rapids, Iowa turns regular chicken into a savory dish with barbecue sauce, crisp bacon and melty cheese. It gets even better with a sprinkling of fresh tomatoes and green onions.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 bacon strips
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon butter
1/2 cup barbecue sauce
3 green onions, chopped
1 medium tomato, chopped
1 cup shredded cheddar cheese

Steps:

  • Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain. , Drain drippings from skillet; cook chicken in butter over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. , Top each chicken breast with the barbecue sauce, green onions, tomato and two reserved bacon pieces; sprinkle with cheese. Cover and cook for 5 minutes or until cheese is melted.

Nutrition Facts : Calories 318 calories, Fat 17g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 680mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 32g protein.

PANINI WITH ARTICHOKE HEARTS, SPINACH AND RED PEPPERS



Panini With Artichoke Hearts, Spinach and Red Peppers image

Here's a great way to pack a lot of nutrients into a sandwich. If you use frozen artichoke hearts, the panini are quickly assembled.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

6 ounces (1 bag) baby spinach
3 tablespoons olive oil
2 garlic cloves, minced
12 ounces frozen or fresh cooked artichoke hearts, sliced
1 teaspoon fresh thyme leaves
Salt, preferably kosher salt
freshly ground pepper
1 large or 2 smaller roasted sweet red peppers, sliced
1/4 pound fontina or Gruyère, thinly sliced or grated
8 slices whole grain country bread

Steps:

  • Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 10 to 20 seconds. Transfer to the ice water to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely.
  • Heat 1 tablespoon of the oil in a large, heavy skillet over medium heat, and add the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the artichoke hearts. Stir for a few minutes, until the artichoke hearts are beginning to color, and add the thyme leaves and the spinach. Toss together and season to taste with salt and pepper. Remove from the heat.
  • Preheat a panini grill. Top four of the bread slices with the artichoke hearts and spinach. Add strips of roasted pepper, then cheese. Top with the remaining bread and press together. Brush the outside of the bread (top and bottom slices) with olive oil. Place in the panini maker and grill for four to five minutes, until the cheese has melted and the bread is toasty. Slice in half and serve hot.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 21 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 7 grams, Sodium 636 milligrams, Sugar 6 grams, TransFat 0 grams

ROASTED RED PEPPER AND ARTICHOKE PANINI



Roasted Red Pepper and Artichoke Panini image

this is a tasty, quick vegetarian meal. i often use other spreads in place of pesto- i especially love trader joes eggplant garlic one! any good melting cheese will work but the best i have used are monterey jack, havarti, munster and mozzarella- mild white cheeses seem to be a good fit.

Provided by newmama

Categories     Lunch/Snacks

Time 10m

Yield 1 panini, 1 serving(s)

Number Of Ingredients 6

1 ciabatta roll
2 tablespoons pesto sauce
1 -2 ounce monterey jack cheese (or other)
3 marinated artichoke hearts
1 roasted red pepper
1 teaspoon olive oil

Steps:

  • spread half of the pesto on one piece of ciabatta and the other half on the other piece.
  • top with cheese, chopped artichoke hearts and 1 layer of roasted red pepper (i use trader joes jarred, they are wonderful!).
  • brush the outside of the roll on the top and bottom with olive oil and grill on panini press (you can just bake if you dont have one) until crispy and melted.

Nutrition Facts : Calories 331.9, Fat 14.2, SaturatedFat 6.5, Cholesterol 26.8, Sodium 503.2, Carbohydrate 40.5, Fiber 19.4, Sugar 3.7, Protein 19.9

CUBAN PANINI



Cuban Panini image

Out of all the panini recipes I make, this is my favorite. The Cuban sandwich is a twist on the old ham and cheese, usually with ham, Swiss, pickles, condiments and sometimes, as in this hearty version, smoked turkey. -Janet Sanders, Pine Mountain, Georgia

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

2 garlic cloves, minced
1/2 teaspoon olive oil
1/2 cup reduced-fat mayonnaise
8 slices artisan bread
8 thick slices deli smoked turkey
4 slices deli ham
8 slices Swiss cheese
12 dill pickle slices
1 cup fresh baby spinach

Steps:

  • In a small skillet, cook and stir garlic in oil over medium-high heat until tender. Cool., Stir garlic into mayonnaise; spread over bread slices. Layer 4 slices of bread with turkey, ham, cheese, pickles and spinach; close sandwiches., Cook on a panini maker or indoor grill until browned and cheese is melted, 2-3 minutes.

Nutrition Facts : Calories 545 calories, Fat 27g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 1526mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein.

MONTEREY SPAGHETTI



Monterey Spaghetti image

I'm a working mother with two young boys. Our family leads a very active life, so I make a lot of casseroles. It's so nice to have a hearty side dish the kids will eat. Topped with cheese and french-fried onions, this tasty spaghetti casserole recipe is a hit at our house. -Janet Hibler, Cameron, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 8

4 ounces spaghetti, broken into 2-inch pieces
1 large egg
1 cup sour cream
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
2 cups shredded Monterey Jack cheese
1 package (10 ounces) frozen chopped spinach, thawed and drained
1 can (2.8 ounces) french-fried onions, divided

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a large bowl, beat egg. Add sour cream, Parmesan cheese and garlic powder. Drain spaghetti; add to egg mixture with Monterey Jack cheese, spinach and half of the onions. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated though. Top with remaining onions; return to the oven for 5 minutes or until onions are golden brown.

Nutrition Facts : Calories 311 calories, Fat 20g fat (11g saturated fat), Cholesterol 74mg cholesterol, Sodium 333mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.

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