Turkey Panini With Sun-Dried Tomato Pesto Recipe

Name: Turkey Panini With Sun-Dried Tomato Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sun Dried Tomato Pesto; 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; 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

Servings: persons

Sun Dried Tomato Pesto
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
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

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.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: Sun Dried Tomato Pesto, 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, and more.

Yes, Turkey Panini With Sun-Dried Tomato Pesto 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.

Turkey Panini With Sun-Dried Tomato Pesto

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