Turkey Artichoke Panini with Garlic Aioli

It’s that time of year.  The days are getting longer (and less depressing).  The temperatures are creeping up.  There are bugs.  Everywhere.  Especially caterpillars.  Green ones and whites ones and ones that like to dangle discretely from low lying tree branches causing you to bust out a Michael Jackson sidestep during your walk to work.  Granted, those people walking toward you have no idea that move you just finangled saved your face from creepy crawly impact.  Just smile and nod.  Or pretend you just received an important phone call.  Can you hear me now?  … How about now?  Smile… Nod.

Besides the bugs, the gym is also crowded with people frantically getting ready for you-know-what season.  Ok, fine.  I’ll say it.  The dreaded swimsuit season.


This time of year, swimsuits are in the back of my mind (in that deep dark spot where I keep all my greatest horrors hidden).  Instead, I’m primed for a different sort of season:  Sandwich Season.

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I love the standard PB & banana sandwich or a turkey with pepper jack, but sometimes I crave something a little fancier.  A little pizzazz between my buns, if you know what I mean. This turkey artichoke panini is an admitted hodge podge, but the result was worthy of inhalation.  And boy did I inhale.  The secret is in the sauce. Garlic Aioli—the schmear of gods. My boyfriend swears up and down that he LOATHES lemons, but he’ll slather this aioli on anything and everything.  Its simplicity makes it all the more delicious.

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Did I mention this panini is less than 350 calories?  Maybe getting ready for swimsuit season won’t be completely and entirely horrific after all?

Turkey Artichoke Panini

  • 2oz ciabatta (Or a ~130 calorie roll)
  • 3oz deli turkey
  • 1 slice reduced fat provolone cheese (such as Sargento’s)
  • 1 slice tomato
  • 1/4 cup roasted red peppers (sliced)
  • 1/4 cup marinated artichoke heart pieces
  • 2 dashes hot sauce (preferably Frank’s Red Hot)
  • 1 tablespoon garlic aioli (see separate recipe)

Step 1:  Smear each side of ciabatta roll with half of the garlic aioli. Top with remaining ingredients, then sandwich two sides together.

Step 2:  Grill on an indoor contact grill (such as a George Foreman Grill) until the cheese is melted and the bread is crispy. Alternatvely, tightly wrap the sandwich in foil and bake in a 350 degree oven for 20 minutes.

Per serving:  345 calories, 37g carbs, 10g fat, 30g protein, 2g fiber


Garlic Aioli

  • 1/4 cup reduced fat mayonnaise (preferably Hellmann’s)
  • 1 tablespoon lemon juice
  • 1 clove garlic (minced)
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Step 1: In a small bowl, combine all ingredients. Cover and refrigerate.

NOTE:  Miracle Whip is NOT mayonnaise.  Do not go there.  Do not.

Stats per tablespoon:  36 calories, 2g carbs, 4g fat, 0g protein, 0g fiber


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