Ingredients
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
Preparation
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.
