Easy Turkey Pesto Panini Recipe (2024)

FAQs

What is the key to a good panini? ›

Got a crowd coming over? Prepare the panini ahead of time and grill them right before you're ready to serve. If you must reheat panini, a toaster oven is best – about 8-10 minutes at 275 degrees.

Heat a grill pan over medium heat. Place sandwich onto the hot pan. Place another heavy pan onto the sandwich, then add two heavy cans to the top pan. Press down on the cans to compress the sandwich.

Pros: Turkey is low in fat and lower in calories than many other meats. Three ounces has about 90 calories and three grams of fat. It provides a variety of B-vitamins and the antioxidant selenium.

Use Half-Inch Thick Bread To Make A Panini

These include ciabatta, focaccia, rye, French, and sourdough. But no matter which bread you use, your slices should always be about a ½-inch thick. If you use slices that are thicker than that, you'll taste way too much bread when you bite into your panini.

It's the grilling! Grilled bread is the hallmark of panini – make the most of it by brushing olive oil or melted butter on top for a crostini-like crunch. Or, to save a few calories, Columbus Foodie recommends spraying butter flavored cooking spray, another great idea.

But when it comes to panini, mayo is simply better than softened butter. For one, there's no putzing around while the butter softens. And two, the browning is so much better.

One of the hallmarks of a great panini is the signature crispy crunch of the bread when you bite in. In order to make sure that you get the crunch you crave, brush olive oil or butter on the outside before toasting. That will help to brown and harden the bread for a delicious bite.

While there is nothing wrong with putting aluminium foil in a sandwich press, we've found that it can stick to certain breads. If you want to protect the plates and make the cleaning job easier, we recommend using baking paper instead.

Put your sandwich in the skillet and then place the second skillet on top of the sandwich, pushing it down a bit. Then, place a heat-safe weight, like a filled tea kettle or saucepan, on top of the second skillet to apply pressure. Let the sandwich cook for about 4 minutes, or until it's golden brown and toasty.

Can you use parchment paper in a panini press? ›

Tortilla and panini presses

Just use parchment paper! Wrap your sandwich in parchment paper when using a panini press to keep everything neatly inside and avoid messy cleanup. And when using a tortilla press, parchment paper will ensure your dough doesn't stick, giving you the best results every time!

A fantastic sandwich with sliced turkey, guacamole, toasted whole wheat bread, fresh tomato, lettuce, bean sprouts, yellow mustard and light mayo. For cheese lovers, Colby-Jack makes a great addition as well.

Your body can't store protein, so you need to consume it every day. As long as you don't eat too much turkey, it is a healthy way to get the protein you need. It's also a good source of beneficial vitamins and minerals like magnesium and niacin.

The first step in determining whether your lunch meat has spoiled is to examine its color. Has it changed in any way? If the meat has taken on a pale gray, brown, or yellow hue, it's probably not safe to eat. It's also time to toss it if it's grown any mold.

It is almost like the American grilled cheese, but has much more inside. A panini press is used to mash the bread flat so that it stays thin when serving. Any type of meat or vegetable can be used in a panini. They are usually made with Italian bread or sourdough, but you can use any bread that you prefer.

A panini is a grilled sandwich with Italian bread, such as ciabatta. It's usually served warm, filled with deli meats and cheeses, and cut horizontally. Paninis are notable for their crispy exteriors, warm interiors, and grill marks.

Avoid making a sandwich with warm ingredients.

If your sandwich includes cooked ingredients, let them cool completely before assembling your sandwich. Warm ingredients tend to give off condensation (which can make bread soggy), so cold or room-temperature ingredients are your best bet for sandwiches that will keep.