Turkey, Mozzarella, and Kale Pesto Panini
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
An insanely delicious—and stuffed—panini recipe.
Ingredients
1 bunch kale, leaves stripped and blanched
1 c. fresh basil leaves
1/2 c. extra-virgin olive oil, plus more for brushing bread
1/4 c. shredded Parmesan
1/4 c. walnuts
1 clove garlic
1 tsp. kosher salt
1 loaf ciabatta or focaccia
1/2 lb. sliced turkey breast
1 large tomato, sliced
6 oz. mozzarella, sliced
Instructions
Make pesto: In the In the bowl of a food processor, combine kale, basil, and olive oil and pulse until combined. Add Parmesan, walnuts, garlic, and salt and blend until combined.
Slather pesto on ciabatta and top with turkey, tomatoes, and mozzarella. Brush bread with oil.
Cook in a panini press or in a skillet over medium heat with a heavy pan on top to press it down until golden and cheese is melty.
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