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Spinach Artichoke Turkey Panini
Print Recipe
A deliciously creamy spinach artichoke dip is spread on thick, crusty ciabatta bread in this scrumptious, and simple, Turkey Panini recipe.
Course
Sandwich
Cuisine
American
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Servings
2
paninis
Calories
603
Author
Whitney Bond
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
Calories:
603
kcal
|
Carbohydrates:
67
g
|
Protein:
37
g
|
Fat:
20
g
|
Saturated Fat:
6
g
|
Cholesterol:
58
mg
|
Sodium:
2009
mg
|
Potassium:
988
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
7900
mg
|
Vitamin C:
36
mg
|
Calcium:
204
mg
|
Iron:
3.2
mg