Turkey And Tomato Panini Recipes

Steps:

• In small bowl, mix mayonnaise and pesto.
• Spread 1 side of each bread slice with butter. Turn bread slices butter sides down; spread other sides with 1 tablespoon pesto mixture each. Top 8 bread slices with turkey, artichokes, tomatoes and cheese. Top with remaining bread slices, butter sides up.
• In sandwich grill or 12-inch skillet, cook sandwiches over medium heat 3 to 4 minutes, turning once, until bread is toasted and cheese is melted.

Steps:

• Spread each ciabatta bottom with 2 tablespoons marinara sauce. Top with half the cheese, artichokes, tomato, turkey and remaining cheese. Spread each ciabatta top with 2 tablespoons marinara sauce; place over turkey., Cook on a panini maker or indoor grill until cheese is melted, 4-5 minutes. Place remaining marinara sauce in a small microwave-safe bowl; cover and microwave on high until heated through. Serve with sandwiches.

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.

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.

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.