Photo: Roast Turkey Panini with, Pesto, Roasted Red Peppers and Fontina Recipe
Ingredients
- 1/4 cup prepared basil pesto
- 8 slices ciabatta bread or other rustic Italian white bread, thinly sliced
- 8 ounces very thinly sliced roast turkey breast
- 1 roasted red bell pepper, stemmed, skin and seeds removed, cut into thin strips
- 6 ounces fontina cheese, thinly sliced, to cover the bread slices
- 1 tablespoon extra-virgin olive oil
Directions
Arrange the slices of bread on a flat work surface and, using a small spoon, divide the pesto evenly among 1 side of each of the bread slices.
Divide the turkey, roasted pepper strips, and fontina equally among 4 of the bread slices. Top with the remaining 4 slices of bread, pesto sides down, to form 4 sandwiches.
Brush the outsides of each sandwich lightly with some of the olive oil.
Heat a large skillet, griddle, or grill pan over medium-high heat. When the skillet is hot, add the sandwiches and cook until the bread is golden brown and the cheese is melted, pressing occasionally with a large metal spatula or the bottom of a small heavy saucepan, about 4 minutes per side. Remove sandwiches and transfer to a cutting board. Slice in half on the diagonal and serve immediately.
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By raye.a.hernande...
Houston, TX
on February 25, 2013
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I served this at my Oscar party and it was A HIT!! All 20 guests raved over it. How nice for something so simple.
By Dianne1974
Ormond Beach, FL
on July 11, 2012
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I made pesto from the basil in our garden, roasted my own pepper and used good fontina plus turkey from the deli. It was good. Probably would be better with some home cooked roasted turkey pulled off the bone. Nice sandwich but not something I'll make again. I felt like it needed something more.
By binaleigh
downey,ca
on May 01, 2012
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I used Swiss cheese and freshly baked Italian bread. I omitted the roasted bell peppers, I used store bought pesto sauce with turkey meat. I put this in the oven for a few minutes to melt the cheese. I love this sandwich and I will make this again.
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