Turkey Panini With Sun-Dried Tomato Pesto

• 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

1. Pesto:
2. Toss pine nuts with canola oil. Add to saucepan, and toast for 5 minutes over moderate heat.
3. Add toasted pine nuts, sun-dried tomatoes,.
4. balsamic vinegar, capers, garlic, shallot, and basil to a food processor. Puree.
5. Stream in olive oil until spread is the desired consistency, about 1 1/2 tablespoons.
6. Add cayenne pepper and salt to taste.
7. Sandwiches:
8. Cut ciabatta loaf into four equal pieces; then cut each piece in half lengthwise.
9. Brush crust side of each with olive oil.
10. Spread 1/4 of the sun-dried tomato pesto on one side of four bread slices.
11. Top with 1/4 of the olives, 1/4 of the grated cheese, 2 slices turkey, 2 spinach leaves, and other bread slice.
12. 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.
13. Grill for 3 minutes, pressing down occasionally, then turn over and continue cooking until the bread is toasted, about 2 minutes more.
14. Grill the remaining sandwiches.

tomato pesto, canola oil, nuts, tomatoes, balsamic vinegar, capers, garlic, shallot, basil, olive oil, tomato, cayenne pepper, panini, bread, gouda cheese, turkey breast, spinach, kalamata olive, olive oil

Taken from www.food.com/recipe/turkey-panini-with-sun-dried-tomato-pesto-283021 (may not work)