Smoked Turkey, Pine Nut Pesto and Sharp Provolone Panini |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Celebrate National Panini Month this August and help bring the love of the panino home for your friends and family. Chef Jason Denton, author of Simple Italian Sandwiches, has partnered with Sargento to create a Page-a-Day Recipe Calendar that highlights natural sliced cheeses, which are essential to bringing a superior taste to panini. Within this calendar, you can find some of Jason’s recipes, along with a number of recipes developed by Sargento. Join in the trend of hot gourmet panini by replicating restaurant quality grilled sandwiches from a Smoked Turkey, Pine Nut Pesto and Provolone Panino to Pepper Jack, Tuna and Capers Panini. These recipes can be located at /promotions/2009/06/26/Sargento_Panini_Calendar.pdf Ingredients:
2 tablespoons pine nuts |
3 tablespoons extra virgin olive oil |
8 slices sargento deli style sliced provolone cheese, divided |
salt and pepper |
4 -6 turkey slices (thin) |
4 slices ciabatta |
1 bunch baby arugula |
Directions:
1. Pulse pine nuts in blender to chop. Add oil, 3 slices cheese torn in small pieces and salt and pepper. Blend to form pesto.
2. Place turkey on bread.
3. Add 7-8 pieces arugula and another slice of cheese.
4. Spread 3 tablespoons pesto on top.
5. Close sandwiches and grill for 3-5 minutes or until golden brown.
6. For more recipes, please go to .
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