Grilled Turkey Asparagus Pesto Paninis Recipes

GRILLED TURKEY PANINI SANDWICHES

Grilled Turkey Panini Sandwiches image

Make crusty turkey-and-cheese panini with an Italian edge thanks to artichoke hearts and a schmear of pesto mayo. Try it as a surprising new use for those turkey leftovers!

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 45m

Yield 8

Number Of Ingredients 8

Ingredients

3/4 cup mayonnaise
1/4 cup basil pesto
16 slices crusty Italian bread
1/4 cup butter or margarine, softened
8 slices cooked turkey (3/4 lb)
1 can (14 oz) artichoke hearts, drained, chopped
3 medium plum (Roma) tomatoes, sliced
8 slices (1 oz each) Fontina or provolone cheese

Steps:

In small bowl, mix mayonnaise and pesto.
Spread 1 side of each bread slice with butter. Turn bread slices butter sides down; spread other sides with 1 tablespoon pesto mixture each. Top 8 bread slices with turkey, artichokes, tomatoes and cheese. Top with remaining bread slices, butter sides up.
In sandwich grill or 12-inch skillet, cook sandwiches over medium heat 3 to 4 minutes, turning once, until bread is toasted and cheese is melted.

Nutrition Facts : Calories 570, Carbohydrate 28 g, Cholesterol 95 mg, Fat 5 1/2, Fiber 4 g, Protein 26 g, SaturatedFat 14 g, ServingSize 1 Sandwich, Sodium 860 mg, Sugar 2 g, TransFat 1 g

GRILLED HAM AND ASPARAGUS PANINI

Grilled Ham and Asparagus Panini image

Grilled Ham and Asparagus Panini Recipe from Festival Foods. This is by far my most favorite sandwich of the month. I like mine with roasted asparagus and sourdough bread. Another great option is using some melty Fontina or farmers cheese. I have also made this with thick pita bread and it adds another dimension. I love to make this sandwich for those days when you want something from those expensive Bistros, but also want to make it your own. Please try your own style and let me know how it turns out for you!

Provided by LilPinkieJ

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 tablespoons butter, melted
1 teaspoon garlic salt
1 1/2 cups mayonnaise
3 tablespoons pesto sauce
8 slices Italian bread (sourdough works well too)
3/4 lb deli ham, shaved
12 asparagus spears, lightly steamed (Try roasting for a twist)
4 ounces asiago cheese, sliced with a vegetable peeler
1/2 cup roasted red pepper, sliced into thin strips

Steps:

In a small bowl mix garlic salt and butter together. Brush one side of each of the pieces of bread. In another bowl mix mayo and pesto sauce.
Spread mayo/pesto on other side of each slice of bread. Top 1/2 of slices of bread with ham, asparagus spears, red pepper and Asiago.
Top with remaining bread slices and cook in a panini grill or in a large skillet with a little extra butter (like you would a grill cheese, pressing down with a heavy pan on top.).
Cook until bread is toasted and sandwich is heated through.
Serve with fresh fruits.

GRILLED TURKEY PANINI

Grilled Turkey Panini image

A delicious panini sandwich with mushrooms, apples, cheese, and turkey. Just concocted the recipe with the new panini press we got and it was GOOD

Provided by rranarchy

Categories Lunch/Snacks

Time 9m

Yield 1 sandwich

Number Of Ingredients 7

Ingredients

2 slices portabello grilling mushrooms
2 -3 thin slices granny smith apples
2 slices of deli sliced swiss cheese
5 slices of oven baked turkey
1 teaspoon spicy brown mustard
1 teaspoon Miracle Whip
2 slices of your favorite panini bread (I use Texas Toast or Portaguese rolls)

Steps:

Mix the miracle whip and spicy mustard in a bowl.
Then, butter the OUTSIDE of the roll/bread for toasting use. Then spread your sauce mixture on both insides.
Start with 2 slices of Turkey.
Place your 2 slices of mushroom.
2 more slices of turkey.
Put your slices of apple.
Then top with the last slice of turkey and your 2 slices of swiss cheese.
Put on the grill or wherever you make your sandwich. Grill for about 4 minutes. Voila.

Nutrition Facts : Calories 359.6, Fat 16.2, SaturatedFat 10, Cholesterol 51.5, Sodium 166.3, Carbohydrate 41.5, Fiber 6.8, Sugar 29.6, Protein 16

GRILLED TOMATOES AND ASPARAGUS WITH PESTO GARNISH

Grilled Tomatoes and Asparagus With Pesto Garnish image

Lots of flavor! This recipe was made for the RSC contest so that is why different ingredients are used like the soy and Ricotta. I myself would like my pesto Recipe #49909 better. And as for the 1/2 teaspoon light soy you don't even know it's there. But if you like go ahead and use salt or just skip it! For the pesto is strong and the veggies need nothing extra.

Provided by Rita1652

Categories Cheese

Time 21m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

6 ripe plum tomatoes
18 asparagus spears, rough ends removed
1/4 cup olive oil
1/2 teaspoon light soy sauce
1 cup parsley (or combination) or 1 cup mint (or combination)
1/2 cup pecans, roasted chopped
1/4 cup olive oil
2 garlic cloves, mined
1/4 teaspoon pepper
salt
1/3 cup ricotta cheese

Steps:

Heat grill.
For pesto place all ingredients into a food processor pulse till smooth.
Keep cool.
Mix olive oil and soy place in storage bag.
Add tomatoes and asparagus.
Toss to cover then place on hot grill turning till just blistered.
Remove from grill.
Season with salt and pepper.
Cut tomatoes in half.
Arrange on plate with aparagus.
Topping with pesto.

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