Grilled Turkey Asparagus Pesto Paninis recipe
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Ingredients
- 2 cups chopped fresh basil ½ cup grated Parmesan cheese ¼ cup extra-virgin olive oil 2 garlic cloves coarse salt and freshly ground black pepper to taste ¼ cup pine nuts 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 ¼ pound sliced deli turkey meat
Nutrition Info
- 960.9 caloriescarbohydrate: 37.2 gcholesterol: 110.2 mgfat: 72.7 gfiber: 5 gprotein: 43.1 gsaturatedFat: 26.6 gservingSize: -sodium: 1877.6 mgsugar: 6.9 gtransFat: : -unsaturatedFat: : -
Directions Grilled Turkey Asparagus Pesto Paninis
Directions
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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.
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.