Turkey Panini With Sun-Dried Tomato Pesto

Recipe by Stephanie Z.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pesto:
  • Toss pine nuts with canola oil. Add to saucepan, and toast for 5 minutes over moderate heat.
  • Add toasted pine nuts, sun-dried tomatoes,.
  • balsamic vinegar, capers, garlic, shallot, and basil to a food processor. Puree.
  • Stream in olive oil until spread is the desired consistency, about 1 1/2 tablespoons.
  • Add cayenne pepper and salt to taste.
  • Sandwiches:
  • Cut ciabatta loaf into four equal pieces; then cut each piece in half lengthwise.
  • Brush crust side of each with olive oil.
  • Spread 1/4 of the sun-dried tomato pesto on one side of four bread slices.
  • Top with 1/4 of the olives, 1/4 of the grated cheese, 2 slices turkey, 2 spinach leaves, and other bread slice.
  • 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.
  • Grill for 3 minutes, pressing down occasionally, then turn over and continue cooking until the bread is toasted, about 2 minutes more.
  • Grill the remaining sandwiches.
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