Turkey Pesto Paninis Recipes

CHICKEN PESTO PANINIS

Steps:

• Preheat a panini grill.
• Slice each quarter of focaccia bread in half horizontally. Spread each half with pesto. Layer bottom halves with equal amounts chicken, bell pepper, onion, and cheese. Top with remaining focaccia halves, forming 4 sandwiches.
• Grill paninis 5 minutes in the preheated grill, or until focaccia bread is golden brown and cheese is melted.

12 LAYER TURKEY PESTO PANINI BREAD BOWL RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Make the pesto: In a food processor, combine the basil, garlic, pine nuts, and olive oil. Blend for 30 seconds, or until thick and saucy.
• Add the Parmesan and salt and blend for another 30 seconds, or until thoroughly combined.
• Cut the top off the loaf of bread. Use a serrated knife to cut a circle in the center of the bread, then use a large spoon to scoop out the inside. Try to keep bread in one piece.
• Use a rolling pin to roll the excess bread into one flat piece of bread. Spread melted butter on both side of the rolled out bread and bake for 10 minutes, or until golden brown.
• Remove the toasted bread from the oven.
• Assemble the sandwich: Place bread bowl in an oven-safe pan. Spread pesto on the bottom of the inside of the bread bowl, then layer in half of the mozzarella slices, 4 slices of tomatoes, 5 slices of turkey, and 4 chopped slices of bacon.
• Top with the toasted bread and brush with pesto. Add the remaining bacon, turkey, tomato, and cheese. Finally, spread pesto on the bottom lid of the bread and over the cheese. Place the lid of bread on top of it and then press down with a heavy oven-safe pan.
• Bake for 20 minutes, or until golden brown.
• Enjoy!

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 PESTO PANINI

Steps:

• Heat panini maker.
• Spread pesto on each slice of bread. Top two of the slices of bread with turkey, roasted red pepper, tomato slices, and cheddar cheese. Top with other slice of bread.
• Grill on a Panini maker for about 3 minutes or until grill marks form and the cheese has melted.

TURKEY PARMESAN PANINI

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 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.