Turkey Panini With Sun-dried Tomato Pesto

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.