Turkey Panini With Sun-Dried Tomato Pesto

Ingredients

Sun Dried Tomato Pesto

• 1 teaspoon canola oil
• 1 tablespoon pine nuts
• 1/2 (8 1/2 ounce) can sun-dried tomatoes packed in oil, drained and olive oil reserved
• 1 tablespoon balsamic vinegar
• 1 teaspoon capers
• 1 garlic clove
• 1 small shallot
• 1/4 cup basil leaves (packed)
• 1 1/2 tablespoons olive oil (reserved from)
• sun-dried tomato
• 1/4 teaspoon cayenne pepper

Panini

• 1 (10 ounce)  ciabatta, loaf (or sliced sourdough bread)
• 4 ounces gouda cheese, grated
• 8 slices thinly cut turkey breast
• 8 large spinach leaves
• 1/2 cup kalamata olive, sliced
• 2 tablespoons olive oil

Directions

1. 1

   Pesto:.

2. 2

   Toss pine nuts with canola oil. Add to saucepan, and toast for 5 minutes over moderate heat.

3. 3

   Add toasted pine nuts, sun-dried tomatoes,.

4. 4

   balsamic vinegar, capers, garlic, shallot, and basil to a food processor. Puree.

5. 5

   Stream in olive oil until spread is the desired consistency, about 1 1/2 tablespoons.

6. 6

   Add cayenne pepper and salt to taste.

7. 7

   Sandwiches:.

8. 8

   Cut ciabatta loaf into four equal pieces; then cut each piece in half lengthwise.

9. 9

   Brush crust side of each with olive oil.

10. 10

    Spread 1/4 of the sun-dried tomato pesto on one side of four bread slices.

11. 11

    Top with 1/4 of the olives, 1/4 of the grated cheese, 2 slices turkey, 2 spinach leaves, and other bread slice.

12. 12

    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.

13. 13

    Grill for 3 minutes, pressing down occasionally, then turn over and continue cooking until the bread is toasted, about 2 minutes more.

14. 14

    Grill the remaining sandwiches.