kitchen boss

TLC

Serves: 4

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients:

  • 1-2 tablespoons olive oil
  • 2 Ciabatta loaves split in half
  • 6 ounces fresh turkey, sliced
  • 1/2 cup Artichoke pesto, recipe follows
  • 4 ounces asiago cheese, sliced

Directions:

  1. Preheat grill pan to medium temperature.
  2. Slice each Ciabatta loaf and lightly brush olive oil on each side. Spread artichoke pesto on each side and layer the turkey onto the pesto. Layer asiago over turkey. Close face of panini with the top halves of Ciabatta bread.
  3. Place panini on a preheated grill pan and press with grill press or heavy skillet. Grill 5 minutes on medium or until the cheese begins to melt and there are grill marks on the Ciabatta.
  4. Cut in half and serve hot with your favorite soup.

Artichoke Pesto:

Ingredients:

  • 1 cup artichoke hearts (frozen or canned)
  • 1/2 cup fresh basil leaves, packed down
  • 1/2 cup Parsley leaves, packed down
  • 1/2 cup chopped toasted walnuts (Toast at 350° for 10-15 minutes)
  • 1 lemon, zested and juiced
  • 2 cloves garlic
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup extra-virgin olive oil
  • 1 cup grated Parmesan

Directions:

  1. In a food processor combine the garlic, artichokes, basil, walnuts, lemon zest and juice, , salt, and pepper. Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides. Then, with the machine running, slowly drizzle in extra-virgin olive oil. Transfer to a bowl and stir in grated parmesan cheese.

To see more recipes from this season, check out Kitchen Boss Recipes Season 2.