Recipe by Debber
Similar to one of my favorite selections at Panera Bread restaurant--this one will work for lunch as is with a few carrot-sticks on the side OR add a cup of soup or small salad for delicious dinner-time fare. I don't have a panini-maker--so my two large cast-iron frying pans get called into action.
Top Review by mommyluvs2cook
Very flavorful! I don't think I've ever had pine nuts on a sandwich, so it was a very interesting addition. I used brioche instead of focaccia bread and mustard instead of mayo. Very yummy sandwich!
- 1⁄4 cup pine nuts
- 2 tablespoons butter
- 1⁄2 cup shallot, sliced
- 1 (8 ounce) jar artichokes, quartered, drained
- 1 loaf focaccia bread
- 8 tablespoons mayonnaise, divided
- 1 bunch spinach, fresh, divided
- 1 cup asiago cheese, grated
- 1 lb turkey breast, sliced, divided
- salt & pepper, taste
- 1 dash cayenne chili pepper flakes (optional)
- 8 slices sun-dried tomatoes, packed in oil, drained
Directions See How It's Made
- Lightly toast pine nuts in cast-iron frying pan or oven; pour nuts into small bowl; set aside to cool.
- Melt butter in empty pan, sauté shallots, stirring lightly; set aside.
- Coarsely chop artichokes, then add to shallots in warm pan; set aside.
- Cut focaccia bread into four equal sandwich portions, then slice horizontally; spread each slice with one tablespoon of mayonnaise.
- Layer spinach and tomato slices equally on four of the bread slices.
- 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.
- 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.
- 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.