Turkey Panini With Sun-Dried Tomato Pesto

If you have a panini maker, preheat it and use according to directions in place of the following instructions.

• Ready In: 30 mins
• Serves: 4

Ingredients

• Sun Dried Tomato Pesto

• 1  teaspoon canola oil
• 1  tablespoon pine nuts
• 0.5 (8 1/2ounce) 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

• Panini

• 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.