Artichoke Turkey Panini With Basil Pesto Aioli

Name: Artichoke Turkey Panini With Basil Pesto Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Basil Aioli; 1 bunch basil leaves (1.5-2 cups); 4 cloves roasted garlic; 1/2 cup parmeseano-reggiano cheese, finely grated; 2 tablespoons lemon juice and zest; 1/4 cup pine nuts; salt and pepper to taste; 1/2 cup olive oil; 1/2 cup canola oil; 1 egg yolk (2 if small); Artichoke-Turkey Panini Sandwiches; 2 grilled artichokes, halved; 4 cloves roasted garlic; 2 tablespoons truffle oil or olive oil; 12 ounces fresh turkey breast; 12 pieces provolone cheese; 6 multi grain, seeded ciabatta rolls

Servings: persons

Basil Aioli
1 bunch basil leaves (1.5-2 cups)
4 cloves roasted garlic
1/2 cup parmeseano-reggiano cheese, finely grated
2 tablespoons lemon juice and zest
1/4 cup pine nuts
salt and pepper to taste
1/2 cup olive oil
1/2 cup canola oil
1 egg yolk (2 if small)
Artichoke-Turkey Panini Sandwiches
2 grilled artichokes, halved
4 cloves roasted garlic
2 tablespoons truffle oil or olive oil
12 ounces fresh turkey breast
12 pieces provolone cheese
6 multi grain, seeded ciabatta rolls

1
["Make basil pesto aioli. If possible, allow to refrigerate overnight for flavors to develop. I like to use roasted garlic as it is a sweeter, more rounded flavor, and it is less likely to give that ""garlic burp"". You can substitute walnuts for the pine nuts, but use the best olive oil and parmesean that you can afford.
2
Follow Amanda's recommendations--if you just took the egg out of the fridge--go read a couple of chapters, take a catnap, etc...dinner will be worth the wait.", "If you haven't grilled artichokes before, cut in half, remove choke. Cut into quarters. Dymnyno and aargersi both have good recipes posted. If you make their recipe first, just toss on a couple of extra for this recipe. You want a nice char which is why I cut into quarters.", "After artichokes have cooled, make a rough chop of the artichokes. Add a little oil to help bind together. This can be made a day ahead. If you like a finer chop, you can use the food processor and pulse to desired consistancy.", "Layer ciabatta bread with artichoke spread on the bottom, turkey slices and provolone and on top piece of bread spread the basil pesto aoili.
3
Toast on panini grill until cheese is melted."]

2174

kcal

Calories

190

Fat

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Basil Aioli, 1 bunch basil leaves (1.5-2 cups), 4 cloves roasted garlic, 1/2 cup parmeseano-reggiano cheese, finely grated, and more.

Yes, Artichoke Turkey Panini With Basil Pesto Aioli falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!