Turkey And Provolone Panini With Pistachio Tapenade
- 15m Prep Time
- 5m Cook Time
- 20m Ready In
Grilled panini sandwiches with turkey, provolone, and a flavorful pistachio tapenade. Perfect for a quick and satisfying lunch.
Ingredients
- 4 Focaccia al Rosemary Sourdough rectangles
- Pistachio Tapenade
- 4 turkey
- 4 provolone cheese
- 4 roasted red pepper or heirloom tomato
- 14.8 ml extra-virgin olive oil
- Balsamic Syrup
- 158 ml pitted kalamata olives
- 118 ml shelled pistachios
- 2 clove garlic
- 19.7 ml freshly squeezed lemon juice
- 19.7 ml extra-virgin olive oil
- 14.8 ml capers
- Freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 9 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1794 mg
- Iron: 9.96 mg
- Magnesium: 133 mg
- Phosphorus: 1321 mg
- Potassium: 1569 mg
- Zinc: 18.6 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 Focaccia al Rosemary Sourdough rectangles
- Pistachio Tapenade
- 4 turkey
- 4 provolone cheese
- 4 roasted red pepper or heirloom tomato
- 14.8 ml extra-virgin olive oil
- Balsamic Syrup
- 158 ml pitted kalamata olives
- 118 ml shelled pistachios
- 2 clove garlic
- 19.7 ml freshly squeezed lemon juice
- 19.7 ml extra-virgin olive oil
- 14.8 ml capers
- Freshly ground black pepper
Let's Cook
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Step 1.
Make the pistachio tapenade: In a food processor, combine ⅔ cup pitted kalamata olives, ½ cup shelled pistachios, 2 small cloves garlic, 4 teaspoons lemon juice, 4 teaspoons extra-virgin olive oil, 1 tablespoon capers, and a few grinds of black pepper. Pulse until finely chopped and spreadable, about 10-15 pulses. Taste and adjust with more lemon juice or olive oil if needed. Set aside.
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Step 2.
Heat a large cast-iron skillet or grill pan over medium-high heat. Find a second skillet or heavy, flat lid that can fit inside the first skillet to use as a press.
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Step 3.
Bisect each of the 4 focaccia rectangles horizontally. Spread 2 to 3 teaspoons of pistachio tapenade on each cut side (8 pieces total).
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Step 4.
Assemble the sandwiches: On the bottom half of each sandwich, fold 1 slice of turkey to fit. On the top half, place 1 slice of provolone cheese and 1 slice of roasted red pepper or heirloom tomato. If using balsamic syrup, drizzle a tiny amount over the pepper or tomato.
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Step 5.
Close each sandwich. Brush the top of each sandwich with extra-virgin olive oil. Place the sandwiches oiled-side down into the hot skillet. Brush the second side (now facing up) with olive oil.
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Step 6.
Place the second skillet or heavy lid on top of the sandwiches and press down firmly. Cook for 1½ minutes, then flip the sandwiches. Lower the heat slightly, replace the press, and cook for another minute, until the bread is toasted and the cheese is melted.
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Step 7.
Remove from heat and serve immediately. Optionally, drizzle with balsamic syrup.