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Smoked Turkey Melts with Tomato-Artichoke Spread

Total Time

Prep: 30 min. Bake: 15 min.


12 servings

I've served this recipe at many potlucks and it always gets great reviews. The recipe can be doubled or tripled, depending on the number of people. —Jessie Apfe, Berkeley, California
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  • 3/4 cup oil-packed sun-dried tomatoes, drained
  • 2/3 cup grated Parmesan cheese
  • 1/2 cup water-packed artichoke hearts, chopped
  • 1/4 cup olive oil
  • 3 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 2 garlic cloves, halved
  • 2 teaspoons balsamic vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 12 slices Italian bread (1/2 inch thick)
  • 1 cup roasted sweet red peppers, drained and chopped
  • 24 thin slices deli smoked turkey
  • 1 small red onion, halved and thinly sliced
  • 3 tablespoons balsamic vinegar
  • 12 slices part-skim mozzarella cheese


  1. Preheat oven to 450°. Place the first 10 ingredients in a food processor; process until mixture resembles a paste. Spread over one side of each bread slice. Layer with red peppers, turkey and onion. Place on baking sheets; drizzle with vinegar. Cover loosely with foil.
  2. Bake 10 minutes. Uncover and top with cheese. Bake until cheese is melted, 3-5 minutes longer.

Nutrition Facts

1 open-faced sandwich: 334 calories, 15g fat (5g saturated fat), 37mg cholesterol, 957mg sodium, 28g carbohydrate (4g sugars, 2g fiber), 21g protein.

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