Ingredients
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1/4 cup pine nuts
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2 tablespoons butter
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1 (8 ounce) jar artichokes, quartered, drained
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1 loaf focaccia bread
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8 tablespoons mayonnaise, divided
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1 bunch spinach, fresh, divided
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1 cup asiago cheese, grated
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1 lb turkey breast, sliced, divided
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salt & pepper, taste
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1/2 cup shallot, sliced
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8 slices sun-dried tomatoes, packed in oil, drained
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1 dash cayenne chili pepper flakes
Instructions
- 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.