I love panini. I even have a fancy press on my Amazon wishlist so that I can make more of them. D and I make all sorts of panini but the one we always come back to is the turkey and roasted red pepper panini with cilantro pesto.
We slice and flatten the red peppers and then roast them on a skillet. The pesto is made with cilantro, chipotle en adobo, oil, and nuts (pine or walnuts though one time we used Macadamia nuts, which were to die for.) The rest of the sandwich is just sliced turkey, (get it sliced fresh from your deli) Monterey jack cheese, and wheat bread. Since we’re members of a food co-op that focuses on local produce, sustainability, and organic food these particular panini also happen to be USDA organic.
Oh, man these are a slice of heaven folks.
If you find yourself fascinated by the food I eat you should check out my wife’s blog, Origins of the Cook
