Lunch getting stale? This Pesto Turkey Panini with Red Pepper Aioli tastes like restaurant-quality that you can make at home!
You guys, this is an unprecedented time we’re living in. As a creator, I’m stuck somewhere between wanting to continue bringing you all recipes that’ll get you through this time, and not wanting to take unnecessary food from the grocery stores, just for the sake of a blog post. So, right now, I’m sitting somewhere in between.
I’m trying to use up what I have at home and when shopping, buying practical items that are fully stocked. Believe it or not, this Pesto Turkey Panini with Red Pepper Aioli was made completely with items I already had in the kitchen!
I’m all about using what you have these days. If you’ll notice in the photos, I only had the small ciliegine mozzarella balls, so that’s what I used! Obviously, slices of buffalo mozzarella are preferred, but we’re not running to the grocery for silly things like that. That being said, if you have cheddar, Havarti, Muenster, USE IT.
I used Foccacia bread because I had it on-hand, but ciabatta or any other artisan bread would be amazing! I know everyone is baking at the moment, so this is a great way to use up those loaves!
It’s actually been really rewarding finding ways to use what I have in the fridge! I had frozen small portions of pesto before the quarantine started and I’m thanking myself now! What have you been having fun making? Next up is actually making my own Foccacia!
Going meat-free? Try my Veggie Panini with Humus and Pesto!
- 2 tbsp olive oil
- ½ jarred roasted red pepper, minced
- ¼ cup mayonnaise
- salt and pepper to taste
- 4 thick slices of bread, ciabatta or Foccacia
- ¼ cup pesto
- ½ cup mixed greens
- 2-4 thin slices of red onion
- 6-8 oz sliced turkey
- 1 tomato, thinly sliced
- 4 oz. fresh mozzarella, thinly sliced
- In a small bowl, combine roasted red pepper and mayo. Mix well, then taste and season with salt and pepper as you like.
- Spread ½ of the aioli on the top slice of bread of each sandwich. Spread ½ of the pesto on the bottom slice of bread of each sandwich. Top with greens, red onion, tomato, turkey, and mozzarella.
- Heat a grill pan with the remaining 2 tablespoons oil and add one panini. Cook until the bottom is golden and cheese is starting to melt, 5 minutes. Flip then place a heavy skillet on top of the sandwich and press down to flatten panini. Cook until golden and cheese is completely melted another 5 minutes. Repeat with the remaining panini.