Turkey 2 Cheese Panini With Sauteed Vegetables Recipes

TURKEY CHEDDAR PANINI

Steps:

• Preheat a heavy skillet or griddle over low heat until a spatter of water disappears quickly.
• Spread bottom half of muffin with cranberry sauce; top with sliced turkey and cheddar cheese. Spread butter on outside top and bottom of muffins.
• Place bottom-side down in preheated skillet. Place a heavy saucepan weighted with 2 canned goods on top to flatten panini. Cook 3 minutes. Turn and cook on second side 3 minutes with weight in place until cheese starts to melt into pan.

TURKEY ARTICHOKE PANINI (JUST LIKE PANERA'S)

Steps:

• 1. *If roasting tomatoes, roast now and set aside. (Directions below.) 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. Spread half of the dip/spread onto bottoms. Top with asiago shavings, as much or little as you like. Srinkle with parmesan cheese. Top with turkey. Top with sautéed onions and tomato slices. Spread tops with rest of dip/spread, top with more asiago and parmesan. Place tops on and lightly press. Brush tops of paninis with olive oil and place oiled side-down. Brush tops with oil. Close lid properly and 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! Enjoy!
• 2. How to oven roast tomatoes: 4 small vine-ripened tomatoes, round or romas olive oil for drizzling salt and pepper a few pinches dried or fresh thyme Pre-heat the oven to 300ºF. Put a cooling rack over a baking sheet. Slice the tomatoes, horizontally, into thirds and arrange the slices on the rack. Put the top and bottom of the tomatoes, cut-sides up, on the rack. Dress the tomatoes with a little EVOO and season with salt and pepper, to taste, and a little dried or fresh thyme. Roast the tomatoes for 1 hour. Remove the tomatoes from the oven and arrange them on a serving platter. Store leftovers in fridge for up to 2 weeks or freeze.

GRILLED TURKEY PANINI SANDWICHES

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.

TURKEY AND CHEESE PANINI RECIPE - (4.3/5)

Steps:

• Combine mayonnaise and pesto, stirring well. Spread 1 tablespoon mayonnaise mixture on each of 4 bread slices; top each slice with 2 ounces turkey, 1/2 ounce cheese, and 2 tomato slices. Top with remaining bread slices. Preheat grill pan or large nonstick skillet coated with cooking spray over medium heat. Add sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden brown. Note: In Italian, "panini" means small bread and refers to a pressed sandwich. Using a grill skillet gives the sandwich appetizing grill marks, but the recipe works just as well in a regular nonstick skillet. If you don't have provolone cheese, you can use mozzarella. Nutritional Information Amount per serving Calories: 257 Calories from fat: 29% Fat: 8.2g Saturated fat: 2.9g Monounsaturated fat: 0.2g Polyunsaturated fat: 0.1g Protein: 18.4g Carbohydrate: 30.4g Fiber: 4.1g Cholesterol: 30mg Iron: 2.4mg Sodium: 1208mg Calcium: 204mg