Pesto Turkey Grilled Cheese

PESTO TURKEY GRILLED CHEESE from TOM+CHEE
 
INGREDIENTS:  
2 TB SOY BUTTER
2 SLICES WHITE BREAD
1.5 OZ MOZZARELLA
2 OZ TURKEY
2 TB PESTO

 Cook the turkey in stock until heated through. Butter both sides of the
Bread, and place on the grill. Top both sides with cheese, grill until the bread is
Browned and the cheese is melted. Remove the turkey from the stock and drain. Place
The turkey on one half of the sandwich, and remove from the grill. Add the pesto the
Opposite side of the sandwich. Close the sandwich, and cut in half.

PESTO
INGREDIENTS: 2 QUARTS

1 CUP SUNFLOWER SEEDS
1 LB. BASIL (including stems or about 6.4 cups of chopped basil leaves per pound)
4 GARLIC CLOVES (PEELED AND SMASHED)
1 CUP GRATED ROMANO CHEESE
1 TSP SALT
½ TSP PEPPER
2 OZ LEMON JUICE
4 CUPS OLIVE OIL (MAY NOT USE ALL OF IT)

Place sunflowers seeds in food processor and process for 3 min or until a paste begins
To form. Remove largest stems from basil and discard. Place the rest of the basil in the
Food processor, pulsing to make room as it fills. Once all the basil has been pulsed into a
Coarse puree, add garlic and lemon juice. Scrapping the sides during pulse. Pulse until
Thoroughly combined with the basil, while continuing to pulse the processor add the
Cheese pepper and salt. Allow the ingredients to combine well. You should now have a
Crumbly paste. Turn the processor on, add olive oil very slowly at first, then slightly
Increasing. You will add oil depending on how dry your sunflower seeds have become.
You do not want to over emulsify the oil. Stop once it is a spreadable sauce. You want a
Consistency close to the hummus.

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