Turkey Panini With Sun Dried Tomato Pesto Recipes

TURKEY PANINI

Turkey Panini image

Make and share this Turkey Panini recipe from Food.com.

Provided by Lvs2Cook

Categories Lunch/Snacks

Time 15m

Yield 6 sandwiches

Number Of Ingredients 8

Ingredients

12 slices sourdough bread, 1/2-inch thick
3 tablespoons butter, softened
3/4 lb deli turkey, thinly sliced
12 slices bacon, crisply cooked and broken in half
1 large tomatoes, sliced
6 slices colby-monterey jack cheese
1/4 cup ranch salad dressing
1 small avocado, mashed

Steps:

Spread one side of each bread slice with butter. Place 6 bread slices butter sides down; top with turkey, bacon, tomato, cheese and dressing. Top with remaining bread slices, butter sides up.
Cover and cook sandwiches in 12 inch skillet over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted.

Nutrition Facts : Calories 880.2, Fat 49.9, SaturatedFat 18.1, Cholesterol 104.9, Sodium 2127.8, Carbohydrate 75.5, Fiber 6.5, Sugar 4.1, Protein 32.1

TURKEY PANINI WITH SUN-DRIED TOMATO PESTO

Turkey Panini With Sun-Dried Tomato Pesto image

If you have a panini maker, preheat it and use according to directions in place of the following instructions.

Provided by Stephanie Z.

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

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
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

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.

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