- Pesto:
- 2 cups chopped fresh basil
- 1/2 cup grated Parmesan cheese
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves
- coarse salt and freshly ground black pepper to taste
- 1/4 cup pine nuts
- Panini:
- 8 fresh asparagus spears, trimmed, or more to taste
- 2 tablespoons butter, softened
- 4 slices soft oatmeal bread (such as Pepperidge Farm®)
- 4 slices provolone cheese
- 1/4 pound sliced deli turkey meat
- Blend basil, Parmesan cheese, olive oil, garlic, salt, and pepper in a food processor or blender until smooth, scraping down sides as needed. Add pine nuts and pulse just until pine nuts are chopped, but still visible.
- Preheat grill for medium-low heat and lightly oil the grate.
- Cook asparagus on the preheated grill directly on the grate or on a grill pan until tender, 5 to 10 minutes.
- Spread 1 1/2 teaspoons butter onto 1 side of each bread slice. Spread desired amount of pesto onto the opposite side of each bread slice. Layer provolone cheese and turkey on the pesto-side of 2 bread slices; top with a second bread slice, pesto-side down.
- Place sandwiches directly on the grill and cook until golden brown and cheese is melted, about 6 minutes per side. Remove from grill and cut each sandwich in half.
04/11/2018
recipepes.com
Grilled Turkey Asparagus Pesto Paninis, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
