Best Grilled Turkey Asparagus Pesto Paninis Recipes

GRILLED TURKEY PANINI SANDWICHES

Steps:

• In small bowl, mix mayonnaise and pesto.
• Spread 1 side of each bread slice with butter. Turn bread slices butter sides down; spread other sides with 1 tablespoon pesto mixture each. Top 8 bread slices with turkey, artichokes, tomatoes and cheese. Top with remaining bread slices, butter sides up.
• In sandwich grill or 12-inch skillet, cook sandwiches over medium heat 3 to 4 minutes, turning once, until bread is toasted and cheese is melted.

PROSCIUTTO AND PESTO PANINI

Steps:

• Preheat a grill pan over medium-high heat or a panini press.
• Spread one cut side of ciabatta with the pesto and the other with olive oil. Layer one side of ciabatta with prosciutto, tapenade, if desired, red pepper, and arugula or basil, if desired; top with cheese. Drizzle with olive oil and season with salt and pepper. Top with remaining bread.
• Brush top and bottom of the sandwich with olive oil. Place on grill pan and weight top of sandwich with a heavy skillet or a foil-wrapped brick. If using a panini press, grill according to manufacturer's instructions. Grill 3 to 4 minutes on first side, turn, weight down, and continue cooking until sandwich is golden and cheese is melted, 3 to 4 minutes.
• Cut sandwich into quarters. Serve immediately.

TURKEY PESTO PANINI

Steps:

• Preheat panini press or other sandwich maker--I use a George Foreman grill.
• Spread 4 slices of bread with pesto on one side and the other 4 slices of bread with mayonnaise.
• Divide the turkey, tomato slices, onion slices, and cheese equally among mayonnaise-dressed bread slices.
• Top with remaining bread slices, pesto side down; brush tops with butter.
• Brush the bottom of the panini press with butter.
• Add 2 sandwiches, close lid, and cook about 5 minutes or until lightly browned and cheese is melted.
• Repeat to make the other two sandwiches.
• Cut each sandwich in half and serve.