Ingredients
1
jar (12 oz.) marinated artichoke hearts, drained and chopped
1/4
cup mayonnaise or salad dressing
1/2
cup grated Parmesan cheese
1/4
teaspoon freshly ground pepper
4
ciabatta sandwich rolls
2
tablespoons olive or vegetable oil
12
oz oven-roasted turkey breast slices
1
medium red bell pepper, cut into rings
Preparation
Heat closed contact grill 5 minutes.
In small bowl, mix artichoke hearts, mayonnaise, cheese and black pepper.
Cut rolls in half horizontally. Brush outside of each half with oil. Spread 1/4 cup of the artichoke mixture on bottom half of each roll. Place 3 oz of the turkey on artichoke mixture; top with bell pepper. Cover with remaining half of roll.
When grill is heated, place sandwiches on grill. Close grill; grill 4 minutes or until bread is toasted and cheese is melted. Slice diagonally; serve warm.
