Toasty Turkey, Artichoke & Provolone Panini

Ingredients (2 servings)
4 slices Arnold bread
1/4 cup marinated artichoke hearts (from jar), drained
1/4 cup reduced-fat garlic-and-herbs spreadable cheese
1/2 cup fresh baby spinach leaves, chopped
1/4 cup roasted red bell peppers (from a jar), drained, sliced
4 oz turkey, cooked
1 slice provolone cheese
Nonstick cooking spray

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 sliced bell peppers, turkey and provolone 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.

"Children ages 2-3 need about 3 ounce equivalents of grains per day. 4-8 year olds need 5 ounce equivalents per day, and teens need 5-8 ounce equivalents per day, with boys being on the higher end."

- Arnold Bread Nutrition Expert
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