Turkey And Roasted Red Pepper Panini Food

TURKEY PESTO PANINI

Steps:

• Spread pesto on each piece of bread. Split up topping between both sandwiches and layer them on top of the bottom bread piece. Top with other bread piece.
• Heat grill pan over medium heat and spray with cooking spray. Add sandwiches and place large heavy pan on top (dutch oven is perfect). Cook for several minutes.
• Flip over and repeat. Serve hot!

ROASTED RED PEPPER PANINI

Steps:

• Process Country Crock® Spread, basil and garlic in food processor or blender until almost smooth.
• Spread 2 slices bread with basil butter. Top with spinach, roasted pepper, mozzarella, and remaining bread slices.
• To cook in panini press: Preheat the press. Add sandwich and cook according to the manufacturer's instructions until golden and crisp, 3 to 5 minutes. Repeat with remaining sandwich.
• To cook in skillet: Melt 1 tablespoon Country Crock® Spread over medium heat in skillet and add sandwiches to skillet. Place a heatproof plate on top of sandwiches and weigh down with heavy heat-proof object. Cook sandwiches 3 to 4 minutes or until golden. Turn sandwiches over and weigh down with plate. Cook 3 minutes or until golden and cheese is melted.

TURKEY AND ROASTED RED PEPPER PANINI

Steps:

• Preheat an electric panini maker according to the manufacturer's instructions.
• Brush one side of each bread slice with olive oil.
• Lay the slices, oiled side down, on a clean work surface.
• Spread the top of each slice with mayonnaise.
• Place the turkey on one slice and top with the bell pepper, cheese and watercress. Season with salt and pepper.
• Top with the other bread slice, oiled side up.
• Place the sandwich on the preheated panini maker and cook according to the manufacturer's instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.
• Transfer the sandwich to a cutting board and cut in half.
• Serve immediately.
• Serves 1.

TURKEY AND BACON PANINI WITH CHIPOTLE MAYONNAISE

Steps:

• Preheat a panini press according to manufacturer's instructions.
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Meanwhile, melt the butter in a large skillet over medium heat. Cook and stir the garlic and onion until the onion has softened and turned translucent, about 10 minutes. Stir in the spinach and cook until wilted, about 3 minutes more.
• While the onions and spinach are cooking, stir together the mayonnaise, minced chipotle peppers, and adobo sauce in a small bowl. Spread the mayonnaise over 4 slices of focaccia bread. Place a slice of cheese onto the 4 slices, then divide the turkey among the sandwiches. Place 2 strips of bacon onto each sandwich and top with the spinach mixture. Place the remaining slices of bread onto the sandwiches.
• Cook the sandwiches in the preheated panini grill according to manufacturer's directions until crispy and golden brown, about 5 minutes.

GRILLED TURKEY AND SWISS PANINI SANDWICH

Steps:

• Preheat skillet or griddle to medium high and spray with nonstick spray.
• Spread jam on one piece of bread.
• On other piece of bread, place turkey, onion slice, roasted red peppers and swiss cheese.
• Place bread spread with jam on top of other side of sandwich and put on griddle.
• Cover with a deep pot lid and cook a minute or so (until lightly browned).
• Remove lid, flip sandwich carefully and cook other side about a minute of so (until lightly browned).
• If sandwich browns before cheese melts, put it in the microwave for 15 seconds or so.