Turkey and Pesto Panini

Turkey and Pesto Panini
Marcus Nilsson
Cooking the sandwiches in a grill pan results in crisp bread and warm, melted cheese.

Get the recipe for Turkey and Pesto Panini.
Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

1
loaf soft French bread (12 ounces), split
1/3
cup
store-bought pesto
8
ounces
sliced roasted turkey
4
ounces
sliced Swiss cheese
1/4
medium red onion, thinly sliced
3
tablespoons
olive oil
2
tablespoons
red wine vinegar
kosher salt and black pepper
1
small head red leaf lettuce, leaves torn into bite-size pieces (6 cups)
1
avocado, cut into bite-size pieces

Directions

  1. Spread the bottom half of the loaf with the pesto. Top with the turkey, cheese, and onion. Sandwich with the top half of the loaf and cut into 4 pieces. Dividing evenly, brush the outside of the sandwiches with 1 tablespoon of the oil.
  2. Heat a grill pan over medium heat and cook the sandwiches, pressing down occasionally, until the bread is crisp and the cheese has melted, 5 to 6 minutes per side.
  3. Meanwhile, in a large bowl, whisk together the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the lettuce and avocado and toss to combine. Serve with the sandwiches.

 

Dawn Perry
July 2012

Nutritional Information

  • Per Serving
  • Calories 702
  • Fat 39 g
  • Sat Fat 10 g
  • Cholesterol 73 mg
  • Sodium 1,379 mg
  • Protein 32 g
  • Carbohydrate 58 g
  • Sugar 3 g
  • Fiber 6 g
  • Iron 5 mg
  • Calcium 476 mg
What does this mean? See Nutrition 101.