Savory Artichoke and Turkey Focaccia Delight
Experience the rich flavors of our Savory Artichoke and Turkey Focaccia Delight, a gourmet twist on a classic panini. This hearty sandwich is perfect for a satisfying lunch or a cozy dinner. Featuring layers of tender turkey breast, creamy mayonnaise, fresh spinach, and the nutty crunch of pine nuts combined with the tangy sweetness of sautéed shallots and artichokes, all nestled in perfectly toasted focaccia. Pair it with carrot sticks for lunch or enjoy it alongside a warm bowl of soup or a refreshing salad for dinner. Even without a panini maker, you can achieve that delightful toasted crust and melty goodness with just two cast-iron pans.
4
Servings
800
Calories
13
Ingredients
Ingredients
pine nuts
1/4 cup (lightly toasted)
butter
2 tablespoons (melted)
shallot
1/2 cup (sliced)
artichokes
1 (8 ounce) jar (quartered and drained)
focaccia bread
1 loaf (sliced into four portions)
mayonnaise
8 tablespoons (divided)
fresh spinach
1 bunch (divided)
asiago cheese
1 cup (grated)
turkey breast
1 lb (sliced, divided)
salt
to taste
pepper
to taste
cayenne chili pepper flakes
1 dash (optional)
sun-dried tomatoes
8 slices (packed in oil, drained)
Instructions
1
Begin by lightly toasting the pine nuts in a cast-iron frying pan or the oven until golden and fragrant; transfer to a small bowl and set aside to cool.
2
In the same pan, melt the butter over medium heat. Add the sliced shallots and sauté gently until they are translucent and soft, about 3-4 minutes. Set aside.
3
Chop the drained artichokes into smaller pieces and add them to the pan with the shallots, stirring to combine. Set this mixture aside to warm through.
4
Slice the focaccia bread into four equal portions and carefully cut each portion horizontally to create sandwich halves. Spread one tablespoon of mayonnaise on the inside of each bread half.
5
On the bottom half of each sandwich, layer a handful of fresh spinach followed by the sun-dried tomato slices, distributing evenly among the sandwiches.
6
Combine the toasted pine nuts and grated asiago cheese with the artichoke and shallot mixture. Divide this cheesy artichoke mix into four equal portions and spoon it over the spinach and tomatoes in each sandwich.
7
Top each sandwich generously with sliced turkey breast, seasoning lightly with salt, pepper, and optional cayenne pepper flakes. Place the top half of the focaccia on each sandwich and press down lightly.
8
To cook, place a sandwich in the panini maker and heat according to the manufacturer’s instructions. Alternatively, place the sandwiches in a generously buttered medium-hot frying pan, then place another heavy frying pan on top and press down firmly. Cook for 1-2 minutes on each side until golden brown and heated through.
Nutrition Information
52.5g
Fat
60g
Carbs
35g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Artichoke and Turkey Focaccia Delight?
It is a gourmet panini-style sandwich featuring turkey, artichokes, and asiago cheese on toasted focaccia.
How many servings does this recipe provide?
This recipe is designed to make 4 servings.
How many calories are in one serving?
There are 800 calories per serving.
What type of bread is used for this sandwich?
The recipe specifically calls for one loaf of focaccia bread.
How should the pine nuts be prepared?
The pine nuts should be lightly toasted in a pan or oven until they are golden and fragrant.
What kind of cheese is recommended?
One cup of grated asiago cheese is used in the filling.
Can I make this recipe without a panini maker?
Yes, you can use two cast-iron pans by placing the sandwich in one and pressing down with the other.
How do I prepare the shallots?
The shallots should be sliced and sautéed in butter until translucent and soft.
What type of artichokes are required?
You will need one 8-ounce jar of quartered and drained artichokes.
What fresh greens are included in the sandwich?
The recipe uses one bunch of fresh spinach.
How much turkey breast is needed?
The recipe requires 1 lb of sliced turkey breast.
What is the total fat content per serving?
Each serving contains 52.5g of fat.
How much protein is in each sandwich?
There are 35g of protein per serving.
Does this recipe include tomatoes?
Yes, it includes 8 slices of sun-dried tomatoes packed in oil and drained.
How much mayonnaise is used in total?
The recipe uses 8 tablespoons of mayonnaise divided among the sandwiches.
How can I add heat to the sandwich?
You can add an optional dash of cayenne chili pepper flakes for extra spice.
How should the artichokes be processed before layering?
Drain the artichokes and chop them into smaller pieces before mixing with the shallots.
How long should the sandwich be cooked on each side?
Cook for 1-2 minutes on each side until golden brown and heated through.
What side dish is suggested for lunch?
Carrot sticks are suggested as a perfect lunch accompaniment.
What side dishes are suggested for dinner?
The sandwich pairs well with a warm bowl of soup or a refreshing salad for dinner.
What is the carbohydrate count per serving?
There are 60g of carbohydrates in each serving.
How should I slice the focaccia bread?
Slice the loaf into four equal portions and then cut each portion horizontally to create halves.
What is the first layer placed on the bottom half of the bread?
The first layer consists of a handful of fresh spinach followed by sun-dried tomato slices.
How do I create the cheesy artichoke mixture?
Combine the toasted pine nuts and grated asiago cheese with the sautéed artichoke and shallot mixture.
How much butter is used for sautéing?
Two tablespoons of butter are used to sauté the shallots.
Should the sun-dried tomatoes be used straight from the jar?
They should be drained of their oil before being added to the sandwich.
What heat setting should be used for the frying pan?
A medium heat setting is recommended for both sautéing and grilling the sandwiches.
How many total ingredients are listed in this recipe?
There are 13 ingredients in total.
Is the spinach cooked before being added?
No, fresh spinach is layered directly onto the bread halves.
What seasonings are suggested for the turkey?
Salt and pepper are used to taste, with optional cayenne pepper flakes.