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BlogRecipes

Brick Paninis: Turkey & Roasted Red Pepper, Pimento & Bacon

byJoanna Gaines
Total 45 mins, includes cooling time
Active 25 mins
Makes 8 sandwiches
fromLunch With MikeyMagnolia Table with Joanna Gaines
Ingredients
    • 8 slices (1/2 inch thick) rustic white bread, such as sourdough
    • 1 loaf ciabatta, sliced in half lengthwise
    • 1 large garlic clove, halved
    • 4 tablespoons (1/2 stick) butter, melted
  • Turkey & Roasted Red Pepper
    • 2 tablespoons pesto, homemade (see recipe below) or store-bought
    • 1 pound sliced deli roast turkey
    • One 12-ounce jar roasted red peppers, drained and cut into 1/2-inch slices
    • 8 slices Fontina or provolone cheese
  • Pimiento & Bacon
    • 1 1/3 cups pimiento cheese
    • 8 to 12 slices bacon, cooked
    • Pesto:
      • 3 cups packed fresh basil leaves
      • 2 garlic cloves
      • 1/4 cup pine nuts
      • 3/4 cup extra virgin olive oil
      • 1/2 cup grated Parmesan cheese (about 2 ounces)
      • 1/4 teaspoon kosher salt
      • 1/4 teaspoon freshly ground black pepper
      Directions
      1. Heat a large skillet or panini press over medium-low heat.
      2. Rub the raw garlic clove over both sides of the bread and lightly brush the bread with melted butter.
      3. Turkey & roasted pepper panini: Spread 1/2 tablespoon of the pesto on each of the 4 slices of bread.
      4. Layer on the turkey, roasted peppers, and cheese and top with remaining 4 slices of bread.
      5. Wrap a brick tightly in foil. Place a single sandwich in the skillet and weigh down the sandwich with the brick while it cooks through, 3 to 4 minutes per side, returning the brick to the sandwich after you flip it.
      6. Slice and serve the sandwiches.
      7. Pimiento & bacon panini: Evenly spread about 1/3 cup pimiento cheese on 1 slice of buttered sourdough bread.
      8. Top with 2-3 slices of cooked bacon.
      9. Top with the remaining slice of buttered sourdough bread.
      10. Wrap a brick tightly in foil. Place a single sandwich in the skillet and weigh down the sandwich with the brick while it cooks through, 3 to 4 minutes per side, returning the brick to the sandwich after you flip it.
      11. Slice and serve the sandwiches.
      1. Pesto:
        1. In a food processor, combine the basil, garlic, and pine nuts. Pulse until roughly chopped, 10 to 15 seconds.
        2. With the machine running, slowly drizzle in the olive oil until well combined, 1 to 2 minutes.
        3. Add the Parmesan, salt, and pepper and mix until just incorporated.
        4. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
      Adapted from “Magnolia Table: A Collection of Recipes for Gathering, Volume 2” by Joanna Gaines © William Morrow 2020. Provided courtesy of Joanna Gaines. All rights reserved.Recipe courtesy of Joanna Gaines

      Meet The Creator

      Joanna Gaines

      Joanna Gaines is the co-founder of Magnolia, a home and lifestyle brand, a bestselling author, and editor-in-chief of Magnolia Journal. Alongside her passion for design and food, nothing inspires Jo more than time at home with family—messing with recipes in the kitchen or planting something in the garden.

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