Grilled Turkey Asparagus Pesto Paninis

Ingredients

  • 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

Directions

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.

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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.