Ingredients
Basil Pesto
2 c
Packed fresh basil leaves
2 c
2 tsp
Pine nuts, toasted
2 tsp
2
Cloves garlic
2
⅓ c
Olive oil
⅓ c
2 tbsp
Heavy cream
2 tbsp
1/2 c
Finely grated Parmesan cheese
1/2 c
1 tsp
Kosher salt, to taste
1 tsp
1 tsp
Freshly ground black pepper, to taste
1 tsp
Assembly
16 oz
Whole grain bread (16 slices)
16 oz
2 lbs
Eckrich® Honey Roasted Turkey Breast, sliced
2 lbs
2 lbs
Mozzarella cheese, sliced
2 lbs
2
Large beefsteak tomatoes, sliced
2
2 oz
Baby spinach
2 oz
8 tbsp
Unsalted butter, divided
8 tbsp
Directions
ADD basil, pine nuts and garlic to food processor and blend until finely minced.
ADD oil, heavy cream and Parmesan and blend until smooth. Season with salt and pepper.
SPREAD basil pesto on eight slices of bread and top with turkey, mozzarella, tomato, spinach and remaining bread slices.
MELT 2 tablespoons butter in large skillet over medium-high heat.
COOK two to three sandwiches at a time on each side until golden brown, about 3 minutes per side. Repeat with remaining butter and sandwiches.
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