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Turkey Panini With Sun-Dried Tomato Pesto

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“If you have a panini maker, preheat it and use according to directions in place of the following instructions.”

Ingredients Nutrition


  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.

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