December 21, 2012

Turkey Pesto Panini

We had my son's Winter Concert at his school on Tuesday night and we needed a dinner that would get us fed and then where we needed to be...FAST. This recipe calls for leftover roasted Thanksgiving turkey, but I just used a container of good quality turkey lunch meat. As promised, these sandwiches were fast, easy, and delish!

Turkey Pesto Panini
Adapted From: Chung Ah of Damn Delicious via Naturebox website

1 TBSP olive oil, plus additional for brushing on bread
1 loaf of French bread, cut into 3-4 equal pieces
1/2 cup pesto, homemade or store-bought
4-8 ounces mozzarella, sliced
2 cups sliced turkey
2 Roma tomatoes, sliced
1 avocado, sliced
salt and pepper to taste

Heat olive oil in a grill pan over medium-high heat. Brush both sides of bread lightly with more olive oil.

Spread 2 TBSP pesto over 1 side of French bread and top with mozzarella, turkey, tomatoes, avocado and top half of bread, sprinkle with salt and pepper; repeat with remaining slices of bread.

Add sandwich to pan and grill until the bread is golden and the cheese is melted, about 2-3 minutes per side. (Use something weighted on top of the sandwich while cooking or use a panini press to get a thinner, more evenly grilled sandwich.)

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