Turkey Panini With Sun-Dried Tomato Pesto - cooking recipe

Ingredients

Sun Dried Tomato Pesto
1 teaspoon canola oil
1 tablespoon pine nuts
0.5 (8 1/2 ounce) can sun-dried tomatoes packed in oil, drained and olive oil reserved
1 tablespoon balsamic vinegar
1 teaspoon capers
1 garlic clove
1 small shallot
1/4 cup basil leaves (packed)
1 1/2 tablespoons olive oil (reserved from)
sun-dried tomato
1/4 teaspoon cayenne pepper
Panini
1 (10 ounce) ciabatta, loaf (or sliced sourdough bread)
4 ounces gouda cheese, grated
8 slices thinly cut turkey breast
8 large spinach leaves
1/2 cup kalamata olive, sliced
2 tablespoons olive oil

Preparation

Pesto:
Toss pine nuts with canola oil. Add to saucepan, and toast for 5 minutes over moderate heat.
Add toasted pine nuts, sun-dried tomatoes,.
balsamic vinegar, capers, garlic, shallot, and basil to a food processor. Puree.
Stream in olive oil until spread is the desired consistency, about 1 1/2 tablespoons.
Add cayenne pepper and salt to taste.
Sandwiches:
Cut ciabatta loaf into four equal pieces; then cut each piece in half lengthwise.
Brush crust side of each with olive oil.
Spread 1/4 of the sun-dried tomato pesto on one side of four bread slices.
Top with 1/4 of the olives, 1/4 of the grated cheese, 2 slices turkey, 2 spinach leaves, and other bread slice.
Heat 1 tablespoon olive oil in a grill pan over medium heat. Add 1-2 sandwiches and place a heavy pan on top of it to press it down.
Grill for 3 minutes, pressing down occasionally, then turn over and continue cooking until the bread is toasted, about 2 minutes more.
Grill the remaining sandwiches.