Sunday, August 3

Turkey Panini with Almond Basil Pesto



Looking for an easy and delicious dinner? These sandwiches are fast and taste fantastic! The hubs and I are currently in love with these toasted sandwiches and think you will be too. They are super tasty and fast to whip up for a quick lunch or dinner. What better way to serve a delicious warm panini than with a fresh basil pesto. I love using whole wheat pita pockets, Monterrey Jack cheese, fresh spinach and some Cajun rubbed sliced turkey breast.





Yield: 4 Sandwiches and 1/3 cup Pesto

Almond Basil Pesto
1 cup loosely packed fresh basil leaves
1 garlic clove, peeled
2 tablespoons grated Parmesan cheese
2 tablespoons raw unsalted almonds
1 tablespoon fresh squeezed lemon juice
Dash of black pepper
Approximately 3 tablespoons olive oil (more or less depending on your preference)

Combine basil, garlic, Parmesan cheese, almonds, lemon juice and pepper in a food processor or blender, slowly drizzle in olive oil until desired consistency is reached. Refrigerate until ready to serve.

Turkey Panini
1/2 pound sliced turkey breast (our favorite is Cajun rubbed)
8 thin slices of Monterrey Jack cheese
Handful of fresh spinach
8 pita pocket halves
A couple shakes of garlic powder
Olive oil

Build panini, layering one pita half, one slice of cheese, a couple slices of turkey breast, a few spinach leaves and another slice of cheese. Top with a pita pocket half and set aside while you prepare the rest of the sandwiches.

Heat a cast iron skillet over medium heat, drizzle in a little olive oil and add a couple shakes of garlic powder. When oil sizzles add sandwiches, using a firm spatula press down on the panini, flip when golden brown and repeat on the other side.

Serve warm with basil pesto.















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