Grilled Turkey Asparagus Pesto Paninis Recipes

GRILLED TURKEY PANINI SANDWICHES

Steps:

• In small bowl, mix mayonnaise and pesto.
• Spread 1 side of each bread slice with butter. Turn bread slices butter sides down; spread other sides with 1 tablespoon pesto mixture each. Top 8 bread slices with turkey, artichokes, tomatoes and cheese. Top with remaining bread slices, butter sides up.
• In sandwich grill or 12-inch skillet, cook sandwiches over medium heat 3 to 4 minutes, turning once, until bread is toasted and cheese is melted.

TURKEY PESTO PANINI

Steps:

• Preheat panini press or other sandwich maker--I use a George Foreman grill.
• Spread 4 slices of bread with pesto on one side and the other 4 slices of bread with mayonnaise.
• Divide the turkey, tomato slices, onion slices, and cheese equally among mayonnaise-dressed bread slices.
• Top with remaining bread slices, pesto side down; brush tops with butter.
• Brush the bottom of the panini press with butter.
• Add 2 sandwiches, close lid, and cook about 5 minutes or until lightly browned and cheese is melted.
• Repeat to make the other two sandwiches.
• Cut each sandwich in half and serve.

TURKEY & SWISS PANINI

Steps:

• Brush one side of 2 bread slice with butter.
• Place slices, butter sides down on panini grill; top with turkey, cheese and arugula. Spread 2 bread slices with jam and top sandwiches, jam side down. Brush remaining bread slices with butter.
• Close grill and cook sandwiches over medium heat 4 to 5 minutes, until bread is crisp and cheese is melted.
• Enjoy!

ROASTED TURKEY PESTO PANINI

Steps:

• Place ingredients on bread and heat on grill.

PANERA BREAD'S TURKEY ARTICHOKE PANINI

Steps:

• Preheat panini grill to medium temperature. In a medium sauce pan, sauté diced red onion in olive oil until transparent. Add balsamic vinegar and salt and pepper to taste.
• Slice the loaf of pesto focaccia into two semi-circles, and halve each semi-circle. Layer the turkey onto the bottom halves of the focaccia bread, and spread spinach artichoke mix over turkey. Layer sautéed onions, asiago/parmesan blend and tomato slices. Close face of panini with the top halves of focaccia bread.
• Add panini to preheated grill and press lightly. Grill 5 minutes on medium or until the cheese begins to melt and there are grill marks on the focaccia bread.
• Serve hot with chips or your favorite soup!

TURKEY PANINI WITH SUN-DRIED TOMATO PESTO

Steps:

• 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.

GRILLED HAM AND ASPARAGUS PANINI

Steps:

• In a small bowl mix garlic salt and butter together. Brush one side of each of the pieces of bread. In another bowl mix mayo and pesto sauce.
• Spread mayo/pesto on other side of each slice of bread. Top 1/2 of slices of bread with ham, asparagus spears, red pepper and Asiago.
• Top with remaining bread slices and cook in a panini grill or in a large skillet with a little extra butter (like you would a grill cheese, pressing down with a heavy pan on top.).
• Cook until bread is toasted and sandwich is heated through.
• Serve with fresh fruits.