Ingredients :
1 loaf pesto focaccia bread
8 oz. freshly sliced turkey
4 oz. spinach artichoke spread
2 oz. asiago cheese
1 small red onion, diced
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1-2 tomatoes, sliced ( 6-8 slices)
1 pinch salt and pepper
8 oz. freshly sliced turkey
4 oz. spinach artichoke spread
2 oz. asiago cheese
1 small red onion, diced
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1-2 tomatoes, sliced ( 6-8 slices)
1 pinch salt and pepper
How To Prepare :
1. Preheat panini grill to medium temperature.
2. In a medium sauce pan, sauté diced red onion in olive oil until transparent. Add balsamic vinegar and salt and pepper to taste.
3. Slice the loaf of pesto focaccia into two semi-circles, and halve each semi-circle.
4. Layer the turkey onto the bottom halves of the focaccia bread, and spread spinach artichoke mix over turkey. Layer sautéed onions, asiago/parmesan blend and tomato slices. Close face of panini with the top halves of focaccia bread.
5. Add panini to preheated grill and press lightly. Grill 5 minutes on medium or until the cheese begins to melt and there are grill marks on the focaccia bread.
Service : 2
Source: Recipe4Living
Comments
Post a Comment