Autumn Apricot & Turkey Panini

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  • 2 medium onions, thinly sliced
  • 3 tbsp extra virgin olive oil
  • 6 tbsp brown sugar
  • 2 tsp sea salt
  • 4 tsp garlic, crushed
  • 1/2 cup dried apricots, sliced
  • 2/3 cup dry white wine 
  • 2/3 cup Mezzetta® Julienne Cut Sun-Ripened Dried Tomatoes, drained
  • 1 tsp fennel seeds
  • 1 loaf herbed focaccia bread
  • 6 oz roasted turkey, deli-sliced
  • 4 slices provolone cheese


In a large non-stick skillet over medium heat, sauté the onions, 2 tbsp of olive oil, brown sugar and salt for 20 minutes, or until caramelized. Add the crushed garlic, apricots, white wine, Mezzetta® Julienne Cut Sun-Ripened Dried Tomatoes and fennel seeds, and sauté for an additional 10 minutes.

While the above mixture sautés, preheat the panini press, slice the focaccia bread into 4 pieces, and cut in half to create a top and bottom. Layer the turkey and provolone on the bread. Evenly divide the apricot mixture between the 4 sandwiches. Brush the tops of the focaccia bread with olive oil and press the sandwiches in the panini press for 4 to 5 minutes, or until the cheese has melted, and serve.