Ingredients
Equipment
Method
- Turn on your panini press to get it nice and hot.
- Once you’ve got all the ingredients laid out, it’s time to start building the panini sandwiches. Begin by spreading some basil pesto on one side of each slice of bread.
- Then top 2 of the slices of bread with the sliced turkey, cheese slices then roasted red pepper. Now, put the other 2 slices of bread on top and your paninis are assembled and ready to grill!
- Transfer the turkey pesto sandwiches to the press and grill them for about 3 minutes or until the cheese has melted and grill marks have formed.
Notes
- Use the right bread: You need to use bread that isn’t going to fall apart when pressed by the panini maker. Sofocaccia, rolls, and thicker slices are the best choice.
- Lay on the pesto: Make sure to fully cover the bread with the flavorful pesto so that it comes through with each and every bite. After all, this is a turkey and pesto panini.
- Make and eat: For the best panini experience, grill the sandwiches to order. You can make them ahead of time, but when they first come off the press they are the most delicious.
- Storage: Already grilled turkey pesto panini will keep in the fridge for up to 3 days. To reheat, you can simply put it back on the panini maker for a few minutes or put the sandwich in the oven at 350°F (177°C) on a sheet pan for about 7 minutes.