Spinach Artichoke Turkey Panini
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A deliciously creamy spinach artichoke dip is spread on thick, crusty ciabatta bread in this scrumptious, and simple, Turkey Panini recipe.
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!
Spinach Artichoke Turkey Panini Ingredients
- 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
Optional additions
- Roasted red pepper
- Sun dried tomatoes
- Roma tomatoes (sliced)
- Red onion
Spinach Artichoke Turkey Panini Instructions
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!
Spinach Artichoke Turkey Panini
Ingredients
- 1 tbsp olive oil
- ½ cup onion, diced
- 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
Optional additions
- Roasted red pepper
- Sun dried tomatoes
- Roma tomatoes, sliced
- Red onion
Instructions
- 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!
Nutrition Facts
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5 Comments on “Spinach Artichoke Turkey Panini”
Ii wanna try this i think me and my daughter would love to eat this kind of food I love having something to cook.
Really delicious and fast to prepare! Totally offering this to guests I’m having over for lunch.
Wonderful! So glad you enjoyed it Stella!
Whitney! You make me want to go back down to SD just for this sandwich. I dunno if that means I’m that much of a fattie or if your food just looks that darn good. Maybe a bit of both? Maybe… 😛
Haha, you’re welcome to stop by my house in San Diego anytime to sample whatever I’m cooking up that day! 😉