Ingredients
The following ingredients have 4 Servings
- 1/4 cup(s) mayonnaise
- 2 teaspoon(s) chopped fresh basil
- 1/2 teaspoon(s) crushed garlic
- 1 1/2 teaspoon(s) Dijon mustard
- 1/4 pound(s) thinly sliced proscuitto
- 10 ounce(s) box frozen chopped spinach, thawed
- pinch(es) salt and pepper to taste
- 1 medium pre-made thin crust pizza crust
- 8 ounce(s) thinly sliced roasted deli turkey
- 6 1/2 ounce(s) jar marinated artichoke hearts, drained
- 1 large portobello mushroom cap, cleaned and sliced
- 4 slice(s) deli sliced Havarti cheese - aprox 1 oz each
Instruction
- Preheat oven to 350° F. Preheat Panini press, Indoor grill, or a grill pan.
- Mix together mayonnaise, basil, garlic and Dijon mustard.
- Line a baking sheet with parchment paper. Place prosciutto slices in a single layer on parchment paper. Bake at 350° F for 15 minutes. Place crispy prosciutto onto a paper towel lined plate to drain some of the grease.
- Place spinach in a microwave safe dish, season with salt and pepper to taste. Cook on high 5 minutes or until cooked through. Stir, and allow to cool 10 minutes or until cool enough to handle. Squeeze spinach dry.
- Cut pizza crust into quarters. Trim if necessary to make 4 equal sized triangles. **Note from Test Kitchen: We found it easier to use a mini crust and cut into pieces after sandwich was assembled.**
- Spread mayonnaise sauce on both sides of all 4 triangles.
- On two of the triangles, layer turkey, spinach, Artichoke hearts, thinly sliced mushroom, sliced Havarti and the crispy prosciutto.
- Top with remaining triangle.
- Place in preheated press or grill. Cook 3 minutes.
- Turn ¼ turn and cook 2 minutes more to create grill marks and heat sandwich through.
- Cut each triangle in half to create 4 sandwiches. Serve hot.
