Turkey Tomato Panini Food

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.

TURKEY PANINI

Steps:

• Spread one side of each bread slice with butter. Place 6 bread slices butter sides down; top with turkey, bacon, tomato, cheese and dressing. Top with remaining bread slices, butter sides up.
• Cover and cook sandwiches in 12 inch skillet over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted.

TURKEY PARMESAN PANINI

Steps:

• Preheat the oven to 450 degrees F.
• Place the tomatoes on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with the salt. Toss well to coat. Roast the tomatoes until beginning to pop and blister, about 15 minutes.
• Meanwhile, spread 1 tablespoon pesto on 4 slices of bread. Spread 1 tablespoon marinara on the other 4 slices. Place a slice of mozzarella on each slice of bread. Divide the turkey evenly on 4 slices of bread and top with some of the blistered tomatoes. Sprinkle each sandwich with 1 tablespoon Parmesan. Top with the remaining slices of bread and press gently.
• Heat a large skillet over medium heat. Add half of the remaining oil to the skillet and add 2 sandwiches. Place a lid slightly smaller than the skillet on top of the sandwiches and press down. Cook until golden brown, about 3 minutes. Flip the sandwiches and repeat on the second side. Continue with the remaining sandwiches. (Alternatively, you can use a panini press.) Serve warm.

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.

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.

SMOKED TURKEY, TOMATO & GOUDA PANINI

Steps:

• Preheat a grill pan.
• Lightly brush one side of each slice of bread with the olive oil. Lay 4 slices of bread on the work surface oiled side down. Spread lightly with mustard.
• Build the sandwiches by placing cheese, smoked turkey and tomato, using equal amounts of each item on each sandwich. Top with the remaining sliced bread, oiled side up.
• Lay two sandwiches on the grill plate. Close the grill cover or place on top the grill cover and apply light pressure to handle for about 30 seconds.
• Grill the panini for 3 to 3-1/2 minutes. Remove to a rack and keep warm (an oven preheated to 175°F). Grill remaining 2 sandwiches in the same way. Cut in half on the diagonal to serve.

TURKEY CHEDDAR PANINI

Steps:

• Preheat a heavy skillet or griddle over low heat until a spatter of water disappears quickly.
• Spread bottom half of muffin with cranberry sauce; top with sliced turkey and cheddar cheese. Spread butter on outside top and bottom of muffins.
• Place bottom-side down in preheated skillet. Place a heavy saucepan weighted with 2 canned goods on top to flatten panini. Cook 3 minutes. Turn and cook on second side 3 minutes with weight in place until cheese starts to melt into pan.