Rejuvenated Rustic Turkey – Artichoke Panini

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.

• Ready In: 25 mins
• Yields: 4 rustic sandwiches

Ingredients

• 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

1. Lightly toast pine nuts in cast-iron frying pan or oven; pour nuts into small bowl; set aside to cool.
2. Melt butter in empty pan, sauté shallots, stirring lightly; set aside.
3. Coarsely chop artichokes, then add to shallots in warm pan; set aside.
4. Cut focaccia bread into four equal sandwich portions, then slice horizontally; spread each slice with one tablespoon of mayonnaise.
5. Layer spinach and tomato slices equally on four of the bread slices.
6. 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.
7. 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.
8. 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.