Turkey Panini With Sun-Dried Tomato Pesto |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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If you have a panini maker, preheat it and use according to directions in place of the following instructions. Ingredients:
1 teaspoon canola oil |
1 tablespoon pine nuts |
0.5 (8 1/2 ounce) can sun-dried tomatoes packed in oil, drained and olive oil reserved |
1 tablespoon balsamic vinegar |
1 teaspoon capers |
1 garlic clove |
1 small shallot |
1/4 cup basil leaves (packed) |
1 1/2 tablespoons olive oil (reserved from) |
sun-dried tomato |
1/4 teaspoon cayenne pepper |
1 (10 ounce) ciabatta, loaf (or sliced sourdough bread) |
4 ounces gouda cheese, grated |
8 slices thinly cut turkey breast |
8 large spinach leaves |
1/2 cup kalamata olive, sliced |
2 tablespoons olive oil |
Directions:
1. Pesto:.
2. Toss pine nuts with canola oil. Add to saucepan, and toast for 5 minutes over moderate heat.
3. Add toasted pine nuts, sun-dried tomatoes,.
4. balsamic vinegar, capers, garlic, shallot, and basil to a food processor. Puree.
5. Stream in olive oil until spread is the desired consistency, about 1 1/2 tablespoons.
6. Add cayenne pepper and salt to taste.
7. Sandwiches:.
8. Cut ciabatta loaf into four equal pieces; then cut each piece in half lengthwise.
9. Brush crust side of each with olive oil.
10. Spread 1/4 of the sun-dried tomato pesto on one side of four bread slices.
11. Top with 1/4 of the olives, 1/4 of the grated cheese, 2 slices turkey, 2 spinach leaves, and other bread slice.
12. Heat 1 tablespoon olive oil in a grill pan over medium heat. Add 1-2 sandwiches and place a heavy pan on top of it to press it down.
13. Grill for 3 minutes, pressing down occasionally, then turn over and continue cooking until the bread is toasted, about 2 minutes more.
14. Grill the remaining sandwiches.
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