Spinach Artichoke Turkey Panini


A deliciously creamy spinach artichoke dip is spread on thick, crusty ciabatta bread in this scrumptious, and simple, Turkey Panini recipe.

Courtesy of Whitney Bond
  • 1 tbsp olive oil
  • ½ cup diced onion
  • 3 cloves garlic (minced)
  • 5 cups spinach (divided)
  • ½ cup artichoke hearts (chopped)
  • ½ cup greek yogurt
  • ¼ cup goat cheese (crumbled)
  • ¼ tsp lemon zest
  • ¼ tsp red pepper flakes
  • ¼ tsp sea salt
  • ½ loaf ciabatta bread (cut into two pieces, sliced through the middle)
  • 6 oz sliced turkey
  • Add the olive oil to a large skillet over medium heat.
  • Add the onion, cook 4-5 minutes, then add the garlic and spinach.
  • Cook for 2-3 minutes or until the spinach is cooked down, remove from the heat and set aside.
  • In a medium bowl, combine the artichoke hearts, greek yogurt, goat cheese, lemon zest, red pepper flakes and sea salt.
  • Add the cooked spinach, onion and garlic.
  • Combine everything together, then spread on the sliced ciabatta bread.
  • Add the turkey and top with the optional ingredients of your choice, I added fresh spinach and sun dried tomatoes.
  • Sandwich the panini’s together and place in a panini press, or on a grill pan, or skillet.
  • Cook until the bread is toasted and crispy, and the spinach artichoke mix is warm and melty!


Image Courtesy of Whitney Bond