Turkey And Sun Dried Tomato Panini Food

TURKEY AND SUN-DRIED TOMATO PANINI

Steps:

• Preheat a panini press according to manufacturer's instructions for medium heat.
• Butter one side of each piece of bread. Lay 1 slice bread, butter side down, on the preheated panini press; layer with turkey, provolone cheese, and sun-dried tomatoes. Sprinkle with Italian seasoning. Top with second slice of bread.
• Press panini maker down and cook until provolone cheese has melted and bread is toasted, about 5 minutes. Cut in half and serve warm.

TURKEY & TOMATO PANINI

Steps:

• Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.
• Combine mayonnaise, yogurt, Parmesan, basil, lemon juice and pepper in a small bowl. Spread about 2 teaspoons of the mixture on each slice of bread. Divide turkey and tomato slices among 4 slices of bread; top with the remaining bread.
• Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.

SUN-DRIED TOMATO TURKEY BURGERS

Steps:

• Cut onion in half. Finely chop one half and thinly slice the remaining half. Combine 1/2 cup feta, sun-dried tomatoes, chopped onion, salt and pepper in a large bowl. Crumble turkey over mixture and mix well. Shape into six patties., Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear., Meanwhile, in a small nonstick skillet coated with cooking spray, saute sliced onion until tender. Serve burgers on buns with onion and remaining feta.

TURKEY PANINI WITH SUN-DRIED TOMATO PESTO

Steps:

• Pesto:.
• Toss pine nuts with canola oil. Add to saucepan, and toast for 5 minutes over moderate heat.
• Add toasted pine nuts, sun-dried tomatoes,.
• balsamic vinegar, capers, garlic, shallot, and basil to a food processor. Puree.
• Stream in olive oil until spread is the desired consistency, about 1 1/2 tablespoons.
• Add cayenne pepper and salt to taste.
• Sandwiches:.
• Cut ciabatta loaf into four equal pieces; then cut each piece in half lengthwise.
• Brush crust side of each with olive oil.
• Spread 1/4 of the sun-dried tomato pesto on one side of four bread slices.
• Top with 1/4 of the olives, 1/4 of the grated cheese, 2 slices turkey, 2 spinach leaves, and other bread slice.
• 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.
• Grill for 3 minutes, pressing down occasionally, then turn over and continue cooking until the bread is toasted, about 2 minutes more.
• Grill the remaining sandwiches.