Turkey Fajita Panini using Naan Bread

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2 red bell peppers 1 sliced, 1 chopped

1 yellow bell pepper, 1 sliced

1 jalapeno, minced

1 small can green chilies

1- 15 oz. can Fire roasted diced tomatoes

2 onions, 1 sliced, 1 chopped

2 ripe tomatoes, chopped

3 cloves garlic minced

Sliced turkey or roasted turkey

2 cups pepper jack cheese, grated

basil Mayo

Romaine lettuce

In a saute pan, saute sliced bell peppers and sliced onion and quick saute in a little olive oil until crisp tender, set aside.

In a large bowl combine the chopped ripe tomatoes, fire roasted diced tomatoes, minced jalapeno , minced garlic, chopped onions and chopped red bell pepper. Stir salsa until well combined and set aside.

Spread basil mayo on one side of the naan bread. Sprinkle with pepper jack cheese. Layer with turkey, sauteed peppers and onions, romaine lettuce and salsa finish with another sprinkling of cheese.

Place on panini press or grill and cook until cheese is melted.

Basil Mayo

2 cups quality mayonnaise

2 tablespoons white wine vinegar

juice from 1 lemon

1 tsp. Dijon mustard

2 garlic cloves

10 fresh basil leaves

2 tablespoons flat Italian Parsley

salt and pepper, to taste

Place all ingredients on bowl of food processor fitted with metal blade and blend until smooth. Place in airtight container and keep refrigerated.

Eggplant Panini with Roasted Red Bell Peppers and Olive Tapenade

Eggplant Panini with Roasted Red Bell Peppers and Olive Tapenade

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Marinated Eggplant

1 large eggplant

1/4 cup balsamic vinegar

2 cloves garlic , minced

1/2 cup olive oil plus 2 tablespoons

1 tsp black pepper

Tapenade

3/4 cup cured black olives, pitted and drained

1 anchovy fillet

1/2 tsp capers, drained

1/2 tsp lemon juice

2 tablespoons olive oil

1 Tomato, cut into 4 slices

Quality whole wheat sliced bread, 8 slices toasted

1 large roasted red bell pepper

4 slices mozzarella cheese

Slice eggplant into 1/4 inch slices. Combine the remaining of the marinated eggplant ingredients except 2 tablespoons olive oil. Place the eggplant slices in a ziploc bag along with the whisked together marinade. Allow to marinate for 30 minutes.

For the tapenade add all ingredients to a bowl a a food processor fitted with a metal baled and pulse until well combined. Set aside.

In a saute pan on high heat, heat 1 1ablespoon olive oil until very hot and saute as many eggplant slices as will fit in the pan without crowding until brown, about 3 minutes per side. Repeat with remainder of eggplant. Saute the tomato until tender with the remaining 1 tablespoon of olive oil.

Assemble the panini by spreading on one side of each slice of bread the olive tapenade. Place the eggplant on 4 slices on bread. Top that with tomato, roasted red bell pepper and mozzarella cheese and top the 4 slices with the other bread tapenade side down. Lightly brush bread with olive oil and place on grill or panini press until golden.

Slice in half and serve immediately.

Panini with Pesto, Prosciutto, Mozzarella, Asiago with Marinara Dipping Sauce

Panini with Pesto, Prosciutto, Mozzarella, Asiago with Marinara Dipping Sauce

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2 tablespoons olive oil

4 cloves of garlic, minced

1(14.5 oz ) can fire roasted diced tomatoes

1/3 cup fresh basil, chopped

thinly sliced Prosciutto

thinly sliced Asiago

thinly sliced mozzarella

Pesto

Rustic bread, cut into 1/2 inch slices

In a saucepan add olive oil and garlic. Cook until fragrant. Stir in tomatoes and simmer until thickened. Mash sauce until only small chunks are present. Stir in basil. Set aside and keep warm.

Spread one side of sliced bread with pesto. Layer the cheeses and sandwich the Prosciutto in between the cheese. Top with a slice of bread. Drizzle the top of the bread with olive oil and grill weighted down until bread is golden and the cheese is melted throughout.

Serve the marinara sauce on the side for dipping.