A deliciously creamy spinach artichoke dip is spread on thick, crusty ciabatta bread in this scrumptious, and simple, Turkey Panini recipe.
I don’t know about y’all, but hot sandwiches are my jam!
I’ll take a turkey panini all day over a cold sandwich, which is why a panini press is a must in my house! I started with an inexpensive panini press I found on Black Friday, then upgraded to making my panini’s on the T-fal OptiGrill.
A simple turkey panini is one of my go-to’s for lunch, but a couple of weeks ago I had the urge to kick my basic panini up a notch with a deliciously creamy spinach artichoke mix!
It turned out so delicious, that I had to share it on the blog!
- 1 tbsp olive oil
- ½ cup diced onion
- 3 cloves garlic (minced)
- 5 cups spinach (divided)
- ½ cup artichoke hearts (chopped)
- ½ cup greek yogurt
- ¼ cup goat cheese (crumbled)
- ¼ tsp lemon zest
- ¼ tsp red pepper flakes
- ¼ tsp sea salt
- ½ loaf ciabatta bread (cut into two pieces, sliced through the middle)
- 6 oz sliced turkey
- Roasted red pepper
- Sun dried tomatoes
- Roma tomatoes (sliced)
- Red onion
Add the olive oil to a large skillet over medium heat. Add the onion, cook 4-5 minutes, then add the garlic and spinach.
Cook for 2-3 minutes or until the spinach is cooked down. Remove from the heat and set aside.
In a medium bowl, combine the artichoke hearts, greek yogurt, goat cheese, lemon zest, red pepper flakes and sea salt. Add the cooked spinach, onion and garlic. Combine everything together, then spread on the sliced ciabatta bread.
Add the turkey and top with the optional ingredients of your choice. I added fresh spinach and sun dried tomatoes.
Sandwich the panini’s together and place in a panini press, or on a grill pan, or skillet.
Cook until the bread is toasted and crispy, and the spinach artichoke mix is warm and melty!
Now that’s one kicked-up turkey panini if I do say so myself!
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