Smoked Turkey And Creamy Artichoke Sandwiches Recipes

SKINNY TURKEY-ARTICHOKE PANINI

Steps:

• Heat closed contact grill or panini maker for 5 minutes.
• Place artichoke hearts on paper towels; pat dry. Coarsely chop artichoke hearts.
• In small bowl, mix artichoke hearts, spreadable cheese and spinach. Spread mixture on 2 bread slices. Top with bell peppers, turkey and shredded cheese. Top with remaining bread slices. Spray both sides of sandwiches with cooking spray.
• When grill is heated,* place sandwiches on grill. Close grill; cook 3 to 5 minutes or until bread is toasted and cheese is melted.

TURKEY, ARTICHOKE AND PARMESAN PANINI

Steps:

• Heat closed contact grill 5 minutes.
• In small bowl, mix artichoke hearts, mayonnaise, cheese and black pepper.
• Cut rolls in half horizontally. Brush outside of each half with oil. Spread 1/4 cup of the artichoke mixture on bottom half of each roll. Place 3 oz of the turkey on artichoke mixture; top with bell pepper. Cover with remaining half of roll.
• When grill is heated, place sandwiches on grill. Close grill; grill 4 minutes or until bread is toasted and cheese is melted. Slice diagonally; serve warm.

MAKE-AHEAD TURKEY TEA SANDWICHES

Steps:

• Combine cream cheese, garlic, and Italian seasoning in a small bowl and set aside.
• Slice top third off the baguette using a serrated knife. Scoop out some of the bottom half, leaving a 1/2-inch shell. Spread cream cheese mixture evenly over both halves. Layer turkey, spinach, red pepper, and artichokes on the bottom shell and place the other half on top. Wrap tightly in foil and refrigerate for 2 hours, or overnight.
• When ready to serve, unwrap and slice the loaf diagonally into 1- to 2-inch portions. Secure each with a toothpick.

SMOKED TURKEY AND CREAMY ARTICHOKE SANDWICHES

Steps:

• On each of 4 slices bread, spread 2 tablespoons artichoke dip. Layer each with turkey, onion, tomato, lettuce and remaining bread.