Turkey And Provolone Panini With Pistachio Tapenade

Let's Cook

1. 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.

2. 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.

3. 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).

4. 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.

5. 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.

6. 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.

7. Step 7.

   Remove from heat and serve immediately. Optionally, drizzle with balsamic syrup.