Best Panini With Artichoke Hearts Spinach And Red Peppers Recipes

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SPINACH-ARTICHOKE PANINI BITES



Spinach-Artichoke Panini Bites image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     appetizer

Time 45m

Yield 6 sandwiches

Number Of Ingredients 11

4 ounces cream cheese
1 tablespoon sour cream
1 clove garlic, smashed
1/2 teaspoon grated lemon zest (from 1/2 lemon)
1/4 teaspoon kosher salt
One 10-ounce package frozen spinach, thawed and squeezed dry
1/2 cup marinated artichoke hearts, drained
1/2 cup grated mozzarella
1/4 cup freshly grated Parmesan
1/2 cup mayonnaise
12 slices white bread

Steps:

  • Put a rimmed baking sheet in the oven and preheat to 450 degrees F.
  • Combine the cream cheese, sour cream, garlic, lemon zest, salt, spinach and artichoke hearts in a food processor. Pulse until evenly combined. Add the mozzarella and Parmesan; pulse to combine.
  • Spread 1/4 cup of the mayonnaise over half of the bread slices. Place the slices, mayo-side down, on a second rimmed baking sheet and spread evenly with the spinach filling, all the way to the edges. Top with the other 6 slices of bread. Spread the top slices with the remaining 1/4 cup mayonnaise. Carefully, remove the hot baking sheet from the oven and place it directly on top of the sandwiches. Transfer the double-stacked baking sheets to the oven and bake until the sandwiches are golden brown and the filling is melted, about 15 minutes.
  • Let sit for 5 minutes before slicing into bite-size squares or triangles. Serve warm.

ROASTED RED PEPPER AND ARTICHOKE PANINI



Roasted Red Pepper and Artichoke Panini image

this is a tasty, quick vegetarian meal. i often use other spreads in place of pesto- i especially love trader joes eggplant garlic one! any good melting cheese will work but the best i have used are monterey jack, havarti, munster and mozzarella- mild white cheeses seem to be a good fit.

Provided by newmama

Categories     Lunch/Snacks

Time 10m

Yield 1 panini, 1 serving(s)

Number Of Ingredients 6

1 ciabatta roll
2 tablespoons pesto sauce
1 -2 ounce monterey jack cheese (or other)
3 marinated artichoke hearts
1 roasted red pepper
1 teaspoon olive oil

Steps:

  • spread half of the pesto on one piece of ciabatta and the other half on the other piece.
  • top with cheese, chopped artichoke hearts and 1 layer of roasted red pepper (i use trader joes jarred, they are wonderful!).
  • brush the outside of the roll on the top and bottom with olive oil and grill on panini press (you can just bake if you dont have one) until crispy and melted.

Nutrition Facts : Calories 331.9, Fat 14.2, SaturatedFat 6.5, Cholesterol 26.8, Sodium 503.2, Carbohydrate 40.5, Fiber 19.4, Sugar 3.7, Protein 19.9

GARLIC AND HERB CHICKEN PANINI



Garlic and Herb Chicken Panini image

Provided by Tregaye Fraser

Categories     main-dish

Time 25m

Yield about 15 pieces

Number Of Ingredients 11

1 large baguette
One 6.5-ounce container garlic and herb cheese spread, such as Rondele
1/2 recipe Chicken, Spinach and Artichoke Base, recipe follows
6 slices deli provolone cheese
2 tablespoons extra-virgin olive oil
Two 9-ounce bags refrigerated grilled garlic and herb chicken breast
One 14-ounce can artichoke hearts, drained and roughly chopped
One 5-ounce bag fresh spinach
1 tablespoon extra-virgin olive oil
Pinch of red pepper flakes
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Slice the baguette in half lengthwise. Remove some of the interior bread to make room for the filling. Spread the garlic and herb cheese on both the top and bottom halves of the baguette. Spread the Chicken, Spinach and Artichoke Base on the bottom half. Layer the sliced provolone on top. Cover with the top half of the baguette and cut in half crosswise. Place the halves side by side on a baking sheet and brush the tops with the olive oil. Place another baking sheet on top and put a heavy pot or cast-iron skillet on top to weigh it down.
  • Bake until the bread is crispy and the filling is hot, 10 to 12 minutes. Slice into small pieces and secure each piece with a cocktail pick. Serve warm.
  • Cut the chicken into bite-size piece. In a large bowl, toss together the chicken, artichoke hearts, spinach and olive oil. Season to taste with red pepper flakes, salt and black pepper.

ARTICHOKE AND SPINACH DIP CHICKEN PANINI



Artichoke and Spinach Dip Chicken Panini image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 20m

Yield 4 sandwiches

Number Of Ingredients 10

One 14-ounce jar marinated artichoke hearts, drained and chopped
2 cups baby spinach, chopped
1 cup sour cream
1 cup grated fontina
1/4 cup grated Parmesan
Salt and pepper
8 slices rye bread
2 grilled boneless skinless chicken breasts, sliced thin on the bias
1 cup jarred roasted red peppers, sliced
Olive oil, for brushing

Steps:

  • Stir together the artichokes, spinach, sour cream, fontina and Parmesan in a bowl. Season the mixture with salt and pepper to taste.
  • Preheat a grill pan or panini press on medium heat.
  • Spread the artichoke mixture on all the slices of bread. Place 1 layer of chicken on 4 of the bread slices, then top each with a couple of layers of roasted red peppers. Top with the remaining bread. Brush the outside of each sandwich with some olive oil.
  • Place the sandwiches on the grill pan or in the panini press. If using a grill pan, place a cast-iron skillet or brick wrapped in foil on top of the sandwiches to weigh them down. Cook, flipping halfway through, until golden brown and the cheese is melted and gooey in the center, 3 to 5 minutes per side. If using a panini press cook 6 to 10 minutes total.

SKINNY TURKEY-ARTICHOKE PANINI



Skinny Turkey-Artichoke Panini image

Gobble away guilt-free on these super-easy turkey-artichoke paninis, with 62% less fat than the original recipe.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 2

Number Of Ingredients 8

1/4 cup marinated artichoke hearts (from 6-oz jar), drained
1/4 cup reduced-fat garlic-and-herbs spreadable cheese (from 6.5-oz container)
1/2 cup loosely packed washed fresh baby spinach leaves, chopped
4 slices soft whole wheat bread, 1/2 inch thick (1 1/2 oz each)
1/4 cup roasted red bell peppers (from a jar), drained, sliced
4 oz sliced cooked turkey breast or chicken breast
2 tablespoons reduced-fat shredded Italian cheese blend
Regular or olive oil cooking spray

Steps:

  • Heat closed contact grill or panini maker for 5 minutes.
  • Place artichoke hearts on paper towels; pat dry. Coarsely chop artichoke hearts.
  • In small bowl, mix artichoke hearts, spreadable cheese and spinach. Spread mixture on 2 bread slices. Top with bell peppers, turkey and shredded cheese. Top with remaining bread slices. Spray both sides of sandwiches with cooking spray.
  • When grill is heated,* place sandwiches on grill. Close grill; cook 3 to 5 minutes or until bread is toasted and cheese is melted.

Nutrition Facts : ServingSize 1 Sandwich, TransFat 1 g

ROASTED RED PEPPER PANINI



Roasted Red Pepper Panini image

No need for takeout when you can make our delicious Roasted Red Pepper Panini right at home. Country Crock® Spread, basil, and garlic make a creamy pesto that gives this sandwich so much fabulous flavor. We love the combination of spinach, roasted red pepper, and mozzarella, but feel free to experiment with your favorite ingredients.

Provided by Country Crock®

Categories     Trusted Brands: Recipes and Tips     Country Crock®

Time 18m

Yield 2

Number Of Ingredients 7

2 tablespoons Country Crock® Spread
¼ cup fresh basil
2 cloves garlic
4 (1/2 inch) slices baguette
½ cup baby spinach leaves
½ cup sliced roasted red bell peppers in water, drained
4 ounces sliced mozzarella cheese

Steps:

  • Process Country Crock® Spread, basil and garlic in food processor or blender until almost smooth.
  • Spread 2 slices bread with basil butter. Top with spinach, roasted pepper, mozzarella, and remaining bread slices.
  • To cook in panini press: Preheat the press. Add sandwich and cook according to the manufacturer's instructions until golden and crisp, 3 to 5 minutes. Repeat with remaining sandwich.
  • To cook in skillet: Melt 1 tablespoon Country Crock® Spread over medium heat in skillet and add sandwiches to skillet. Place a heatproof plate on top of sandwiches and weigh down with heavy heat-proof object. Cook sandwiches 3 to 4 minutes or until golden. Turn sandwiches over and weigh down with plate. Cook 3 minutes or until golden and cheese is melted.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 16.5 g, Cholesterol 36.3 mg, Fat 9.8 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 5.9 g, Sodium 674.6 mg, Sugar 2.7 g

PANINI WITH ARTICHOKE HEARTS, SPINACH AND RED PEPPERS



Panini With Artichoke Hearts, Spinach and Red Peppers image

Here's a great way to pack a lot of nutrients into a sandwich. If you use frozen artichoke hearts, the panini are quickly assembled.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

6 ounces (1 bag) baby spinach
3 tablespoons olive oil
2 garlic cloves, minced
12 ounces frozen or fresh cooked artichoke hearts, sliced
1 teaspoon fresh thyme leaves
Salt, preferably kosher salt
freshly ground pepper
1 large or 2 smaller roasted sweet red peppers, sliced
1/4 pound fontina or Gruyère, thinly sliced or grated
8 slices whole grain country bread

Steps:

  • Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 10 to 20 seconds. Transfer to the ice water to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely.
  • Heat 1 tablespoon of the oil in a large, heavy skillet over medium heat, and add the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the artichoke hearts. Stir for a few minutes, until the artichoke hearts are beginning to color, and add the thyme leaves and the spinach. Toss together and season to taste with salt and pepper. Remove from the heat.
  • Preheat a panini grill. Top four of the bread slices with the artichoke hearts and spinach. Add strips of roasted pepper, then cheese. Top with the remaining bread and press together. Brush the outside of the bread (top and bottom slices) with olive oil. Place in the panini maker and grill for four to five minutes, until the cheese has melted and the bread is toasty. Slice in half and serve hot.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 21 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 7 grams, Sodium 636 milligrams, Sugar 6 grams, TransFat 0 grams

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