Ingredients for Turkey Panini With Sun Dried Tomato Pesto
- 1 tablespoon canola oil
- 1/4 cup pine nuts
- Sun Dried Tomatoes Packed In Oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon capers
- Garlic Clove
- 1/4 small shallot (minced)
- Basil Leaves
- 1 1/2 tablespoons olive oil + 1 tablespoon for brushing
- Sun Dried Tomato
- 1/4 teaspoon cayenne pepper (or more, to taste)
- Ciabatta
- Gouda Cheese
- Turkey Breast
- 8 large spinach leaves
- Kalamata Olive
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How to Make Turkey Panini With Sun Dried Tomato Pesto
- **Make the Pesto:**
- Toast 1/4 cup pine nuts in a small saucepan with 1 tablespoon canola oil over medium heat for 5 minutes, or until fragrant and lightly golden.
- In a food processor, combine the toasted pine nuts, 1/2 cup sun-dried tomatoes (packed in oil, drained), 1 tablespoon balsamic vinegar, 1 tablespoon capers, 1 clove garlic (minced), 1/4 small shallot (minced), and 1/4 cup fresh basil leaves.
- Puree until smooth.
- With the food processor running, slowly drizzle in 1 1/2 tablespoons olive oil until you reach your desired consistency.
- Stir in 1/4 teaspoon cayenne pepper (or more, to taste) and salt to taste.
- **Assemble and Grill the Paninis:**
- Cut a ciabatta loaf into four equal pieces, then cut each piece in half lengthwise.
- Brush the crusts of each bread slice with olive oil.
- Spread 1/4 of the pesto on one side of each of four bread slices.
- Top each pesto-spread slice with 1/4 cup sliced Kalamata olives, 1/4 cup grated provolone cheese (or similar), 2 slices of turkey breast, and 2 large spinach leaves.
- Top with the remaining bread slices.
- Heat 1 tablespoon olive oil in a large grill pan over medium heat.
- Add 1-2 paninis to the pan and place a heavy pan on top to press down.
- Grill for 3 minutes, pressing down occasionally, then flip and grill for another 2 minutes, or until the bread is golden brown and the cheese is melted and bubbly.
- Repeat with remaining paninis.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
3g
Fat
38g
Carbs
3g
