Ingredients Jump to Instructions ↓

  1. 1/4 cup pine nuts

  2. 2 tablespoons butter

  3. 1/2 cup shallot , sliced

  4. 1 (8 ounce) jar artichokes , quartered, drained

  5. 1 loaf focaccia bread

  6. 8 tablespoons mayonnaise , divided

  7. 1 bunch spinach , fresh, divided

  8. 1 cup asiago cheese , grated

  9. 1 lb turkey breast , sliced, divided

  10. salt & pepper, taste

  11. 1 dash cayenne chili pepper flakes

  12. 8 slices sun-dried tomatoes , packed in oil, drained

Instructions Jump to Ingredients ↑

  1. Lightly toast pine nuts in cast-iron frying pan or oven; pour nuts into small bowl; set aside to cool.

  2. Melt butter in empty pan, sauté shallots, stirring lightly; set aside.

  3. Coarsely chop artichokes, then add to shallots in warm pan; set aside.

  4. Cut focaccia bread into four equal sandwich portions, then slice horizontally; spread each slice with one tablespoon of mayonnaise.

  5. Layer spinach and tomato slices equally on four of the bread slices.

  6. Add the grated cheese and toasted pine-nuts to the artichokes-shallot mixture in the pan; quickly divide into four portions and spoon over the spinach and tomatoes.

  7. Add one fourth of the turkey breast meat to each of the sandwiches, lightly add salt & pepper and cayenne pepper flakes to taste; put the lid on the sandwich and press lightly.

  8. Place sandwiches into panini-maker and heat per manufacturer’s suggestions….OR….place sandwiches into large buttered medium-hot frying pan, place another heavy frying pan on top; then press down firmly to heat sandwich like this for 1-2 minutes.


Send feedback