Turkey Bacon Pesto Panini

laura

Turkey Bacon Pesto Panini

Do you ever serve grilled cheese for dinner and feel guilty, like you've taken the night off? Well, somehow, panini's make you feel like you are an uber-sophisticated restauranter, even though you're just making grilled cheese sandwiches that have been smashed flat. They are the perfect quick-fix meal idea because they don't make you feel like a lazy chicken. Yay for that, eh? If you don't have a panini press, be sure to check out my Chef Mom episode #5, which includes quick tips for making panini's without all the fancy schmancy equipment.

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Ingredients Method

Ingredients

FOR THE PANINI:

1/2 pound thickly carved oven-roasted turkey breast
8 slices bacon cooked until crispy
1/4 cup homemade Lemon Pesto Mayonnaise
4 ciabatta rolls or 8 thick slices of french bread

FOR THE EASY LEMON PESTO MAYONNAISE:

1/3 cup mayonnaise
1/4 cup fresh basil
1/4 tablespoons pine nuts or raw walnuts
juice of 1/4 fresh lemon
1/4 cup shredded parmesan or asagio cheese
salt & pepper to taste

Method

FOR THE PANINI:

Your favorite toppings from this list (optional): tomatoes, sundried tomatoes, asparagus spears, artichoke hearts, fresh spinach leaves.
Spread 1 tablespoon of the mayonnaise on the rolls.
Between the rolls (or between two slices of french bread), layer the turkey, two bacon slices, and any (or non) of your favorite toppings.
Lightly butter the top and bottom of each roll. Cook in a panini press, or grill as you would grilled cheese on a standard skillet, heated to medium heat.

FOR THE LEMON PESTO MAYONNAISE:

Place all ingredients in a mini food processor or blender.
Blend until pureed.