TURKEY PESTO CIAO PANINI

Turkey Pesto Ciao Panini image

Provided by Michelle Koletar/Mertz

Time 20m

Number Of Ingredients 10

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1/2 lb sliced turkey (or less), i like mesquite or smoked
20 slices pepperoni
6 slices of provolone or other cheese
few sprigs of fresh basil
1 loaf italian bread or other crusty bread (try to get one that fits your panini press)
1/2 jar roasted red peppers - sliced (about 1/2 cup)
1/2 onion - sliced (about 1/2 cup)
fresh mushrooms - sliced (about 1/2 cup)
italian dressing or your own balsamic & oil
pesto (about 1/4-1/2 cup)

Steps:

1. Slice the onions, mushrooms & red peppers. Get the onions on sautee. I like to add some balsamic & vinegar dressing as I'm sauteeing them. Let them cook a bit.
2. Slice your sourdough bread lengthwise in half. Brush your Italian dressing or homemade balsamic & oil on the outer sides of bread. Let stand a few minutes.
3. After the onions are to your liking, add the mushrooms & get them nice & soft. Add your red peppers, stir, then add some minced garlic & a few diced basil leaves. Stir as needed.
4. Meanwhile, turn your bread over to the inside. I scooped some of the filling out, but be careful to leave enough in there so the sandwich doesn't poke through. Brush one side of the bread with pesto. Begin layering... Then layer turkey slices...
5. ..then the cheese....
6. ...then the pepperoni....
7. & add the sauteed veggies to the other bread slice. Carefully put these one of top of another. Cut in half like a sub.
8. Put this on your press & cook away. As it was getting a bit softer, I continued to press down on the handle every so often.
9. When it's done, remove & let sit for a few minutes for easier cutting, & slice however you wish. I sliced vertically so that no one was just getting the ends as their sandwich. :)
10. Top with more dressing or balsamic/oil or serve with little cups for dipping. I like tons of oil on my sandwiches -- my son does not, so I like the individual bowls of dressing.