Grilled Turkey Panini

Make crusty turkey-and-cheese panini with an Italian edge thanks to artichoke hearts and a schmear of pesto mayo. Try it as a surprising new use for those turkey leftovers!

Prep Time 45 min
Total Time 45 min
Servings 8


  • 3/4 cup mayonnaise
  • 1/4 cup basil pesto
  • 16 slices crusty Italian bread
  • 1/4 cup butter or margarine, softened
  • 8 slices cooked turkey (3/4 lb)
  • 1 can (14 oz) artichoke hearts, drained, chopped
  • 3 medium plum (Roma) tomatoes, sliced
  • 8 slices (1 oz each) Fontina or provolone cheese


  1. In small bowl, mix mayonnaise and pesto.
  2. 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.
  3. 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.

Recipe and Photo credit:tablespoon / CC BY-NC-ND

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