Smoked Turkey Pine Nut Pesto And Sharp Provolone Panini Recipes
TURKEY PARMESAN PANINI
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 sandwiches
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Place the tomatoes on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with the salt. Toss well to coat. Roast the tomatoes until beginning to pop and blister, about 15 minutes.
- Meanwhile, spread 1 tablespoon pesto on 4 slices of bread. Spread 1 tablespoon marinara on the other 4 slices. Place a slice of mozzarella on each slice of bread. Divide the turkey evenly on 4 slices of bread and top with some of the blistered tomatoes. Sprinkle each sandwich with 1 tablespoon Parmesan. Top with the remaining slices of bread and press gently.
- Heat a large skillet over medium heat. Add half of the remaining oil to the skillet and add 2 sandwiches. Place a lid slightly smaller than the skillet on top of the sandwiches and press down. Cook until golden brown, about 3 minutes. Flip the sandwiches and repeat on the second side. Continue with the remaining sandwiches. (Alternatively, you can use a panini press.) Serve warm.
TURKEY PESTO PANINI
Make and share this Turkey Pesto Panini recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 271.6, Fat 3.7, SaturatedFat 0.8, Cholesterol 71.6, Sodium 309, Carbohydrate 29, Fiber 5.3, Sugar 2.1, Protein 30.8
SMOKED TURKEY, PINE NUT PESTO AND SHARP PROVOLONE PANINI
Celebrate National Panini Month this August and help bring the love of the panino home for your friends and family. Chef Jason Denton, author of Simple Italian Sandwiches, has partnered with Sargento to create a Page-a-Day Recipe Calendar that highlights natural sliced cheeses, which are essential to bringing a superior taste to panini. Within this calendar, you can find some of Jason's recipes, along with a number of recipes developed by Sargento. Join in the trend of hot gourmet panini by replicating restaurant quality grilled sandwiches from a Smoked Turkey, Pine Nut Pesto and Provolone Panino to Pepper Jack, Tuna and Capers Panini. These recipes can be located at http://www.sargento.com/promotions/2009/06/26/Sargento_Panini_Calendar.pdf
Provided by Cheese Adventurer
Categories Lunch/Snacks
Time 15m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 7
Steps:
- Pulse pine nuts in blender to chop. Add oil, 3 slices cheese torn in small pieces and salt and pepper. Blend to form pesto.
- Place turkey on bread.
- Add 7-8 pieces arugula and another slice of cheese.
- Spread 3 tablespoons pesto on top.
- Close sandwiches and grill for 3-5 minutes or until golden brown.
- For more recipes, please go to Sargento.com.
Nutrition Facts : Calories 628.9, Fat 55.8, SaturatedFat 22.3, Cholesterol 77.3, Sodium 981.7, Carbohydrate 3.5, Fiber 0.3, Sugar 0.9, Protein 29.8
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