A creamy spinach and artichoke spread layered with turkey on thick, crusty ciabatta makes a simple yet elevated panini that’s ready in minutes.
Hot sandwiches are my favorite quick meal—crispy bread, melty filling, and bold flavor in every bite. This Spinach Artichoke Turkey Panini takes a classic turkey sandwich and transforms it with a tangy, creamy spinach-artichoke spread. It’s easy enough for a weekday lunch but special enough to serve when you want something a little more exciting.
The panini press makes a big difference, pressing the bread to golden crispness while warming the filling so the cheese becomes slightly melty and everything binds together. If you don’t have a press, a grill pan or a skillet with a heavy pan pressed on top will produce excellent results.
Spinach Artichoke Turkey Panini Ingredients
- 1 tbsp olive oil
- ½ cup diced onion
- 3 cloves garlic, minced
- 5 cups fresh 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 and sliced through the middle)
- 6 oz sliced turkey
Optional additions
- Roasted red pepper
- Sun-dried tomatoes
- Roma tomatoes, sliced
- Red onion, thinly sliced
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and cook for 4–5 minutes, until softened.
- Add the minced garlic and most of the spinach (reserve a small handful for layering if you like). Cook 2–3 minutes, stirring, until the spinach wilts and reduces in volume. Remove from heat and set aside to cool slightly.
- In a medium bowl, stir together the chopped artichoke hearts, Greek yogurt, crumbled goat cheese, lemon zest, red pepper flakes and sea salt.
- Add the cooked spinach, onion and garlic to the bowl and mix until combined into a spreadable mixture.
- Spread the spinach-artichoke mixture evenly on the cut sides of the ciabatta loaf.
- Layer the sliced turkey on one side and add any optional ingredients you prefer—sun-dried tomatoes and fresh spinach are a great pairing.
- Close the sandwich, then place it in a preheated panini press. If you don’t have a press, use a grill pan or skillet and press the sandwich with another heavy pan or a foil-wrapped brick.
- Cook until the bread is toasted and crisp and the filling is warmed through, about 4–6 minutes depending on your equipment. Slice and serve immediately.
Tips, Variations & Serving Suggestions
- Cheese: If you prefer a milder, creamier filling, substitute cream cheese for part of the goat cheese or use shredded mozzarella for extra melt.
- Protein swaps: Replace turkey with grilled chicken, ham, or a plant-based deli slice to suit dietary preferences.
- Bread options: Ciabatta is ideal for its crust and airy crumb, but sourdough, focaccia, or a sturdy baguette will also work.
- Make it vegetarian: Omit the turkey and add extra artichoke hearts, roasted red peppers, or crisp grilled zucchini for a satisfying meatless panini.
- Heat level: Adjust red pepper flakes to taste or add a drizzle of hot sauce for more kick.
- Serve with a crisp side: A side salad, pickles, or a cup of tomato soup complements the rich, tangy filling nicely.
Storage and Reheating
Store any leftover filling in an airtight container in the refrigerator for up to 3 days. Reheat assembled paninis in a skillet or toaster oven to restore crispness—microwaving will warm the filling but make the bread soft.
Nutrition Overview (per serving)
- Calories: ~603 kcal
- Carbohydrates: ~67 g
- Protein: ~37 g
- Fat: ~20 g
- Sodium: ~2009 mg (varies with bread and turkey choice)
Whether you’re preparing a quick lunch or an easy dinner, this Spinach Artichoke Turkey Panini brings bright flavors and satisfying texture to the table. The creamy, tangy spread pairs perfectly with savory turkey and crisped ciabatta for a sandwich that feels both comforting and a little indulgent—definitely worth making whenever you want a kick of flavor.
