Turkey & Ham Panini w/ Pesto
Makes 2 Sandwiches
- ¼ Cup Parmesan Cheese, finely grated
- ¼ Cup Walnuts Pieces or Toasted Pine Nuts
- 1 to 2 Cloves Garlic
- 2½ to 3 Cups Fresh Basil, packed
- ¾ Teaspoon Kosher Salt
- ½ Teaspoon Black Pepper
- 1/3 Cup Extra Virgin Olive Oil
- 4 Slices of Rye Bread
- Havarti Cheese, sliced
- Gruyere Cheese, sliced
- 6 Ounces Smoked Turkey, thinly sliced
- 6 Ounces Black Forrest Ham, thinly sliced
- 1 Cup Fresh Spinach
- 4 Tablespoons Unsalted Butter, softened
Place the nuts and garlic into a food processor and pulse just until the ingredients are chopped into small pieces. Add the basil, salt and pepper to the processor and pulse until the basil is totally chopped. Next, while processor is on, slowly pour the olive oil into the processor blending all of the ingredients together. (Note: More olive oil can be added to achieve the desired thickness.) Pour the pesto into a bowl and stir in the parmesan cheese. Taste the pesto to make sure you have it seasoned to the desired taste.
Preheat a grill pan over medium to medium-high heat (or use a Panini maker).
Assemble the sandwiches. Lay 2 slices of bread on a flat surface. Spread the desired amount of pesto on each side. On top of the pesto, lay 1 to 2 slices of each of the cheeses, Havarti and Gruyere, on both slices of bread. Next, fold and pile the turkey and ham, 3 ounces of each, on one side of the sandwich. Pile on ½ cup of spinach on top of the turkey and ham. Lastly, close the sandwich and butter the side that is facing up.
Place the sandwich in the grill pan with the buttered side down and lightly press it (use a “bacon” press or a light weight skillet), cook for 3 to 4 minutes or until toasted. Before turning the sandwich over, butter the side facing up then turn the sandwich over, press and cook for another 3 to 4 minutes or until toasted and the cheese is melted. Once done, enjoy!