Spring

Artichoke Turkey Panini with Basil Pesto Aioli

by:
May 22, 2011
0
0 Ratings
  • Serves 4-6
Author Notes

Our daughter loves to ride horses and compete in eventing contests but the food available at the horse parks is notoriously awful and greasy. When you are away for 3 days, competing in the heat of the summer, its important to eat regularly and as healthy as possible. I learned to pack things that could be fixed in a crockpot, griddle or panini maker in the stall next to the horse. You don't have to have a horse sitting next to you to enjoy this sandwich, but that's how we roll in the summer. ;)

Now that Kitty is off to college, we volunteer our time to go up and cook for the "masses" at the Come Again Farm Horse Trials and see old friends. Now everybody can partake in the "advantage" that Kitty always had--healthy food to nourish the body and soul. —lorigoldsby

What You'll Need
Ingredients
  • Basil Aioli
  • 1 bunch basil leaves (1.5-2 cups)
  • 4 cloves roasted garlic
  • 1/2 cup parmeseano-reggiano cheese, finely grated
  • 2 tablespoons lemon juice and zest
  • 1/4 cup pine nuts
  • salt and pepper to taste
  • 1/2 cup olive oil
  • 1/2 cup canola oil
  • 1 egg yolk (2 if small)
  • Artichoke-Turkey Panini Sandwiches
  • 2 grilled artichokes, halved
  • 4 cloves roasted garlic
  • 2 tablespoons truffle oil or olive oil
  • 12 ounces fresh turkey breast
  • 12 pieces provolone cheese
  • 6 multi grain, seeded ciabatta rolls
Directions
  1. Make basil pesto aioli. If possible, allow to refrigerate overnight for flavors to develop. I like to use roasted garlic as it is a sweeter, more rounded flavor, and it is less likely to give that "garlic burp". You can substitute walnuts for the pine nuts, but use the best olive oil and parmesean that you can afford. Follow Amanda's recommendations--if you just took the egg out of the fridge--go read a couple of chapters, take a catnap, etc...dinner will be worth the wait.
  2. If you haven't grilled artichokes before, cut in half, remove choke. Cut into quarters. Dymnyno and aargersi both have good recipes posted. If you make their recipe first, just toss on a couple of extra for this recipe. You want a nice char which is why I cut into quarters.
  3. After artichokes have cooled, make a rough chop of the artichokes. Add a little oil to help bind together. This can be made a day ahead. If you like a finer chop, you can use the food processor and pulse to desired consistancy.
  4. Layer ciabatta bread with artichoke spread on the bottom, turkey slices and provolone and on top piece of bread spread the basil pesto aoili. Toast on panini grill until cheese is melted.
Tags:
Contest Entries

See what other Food52ers are saying.

  • dymnyno
    dymnyno
  • boulangere
    boulangere
  • lapadia
    lapadia
  • wssmom
    wssmom
  • lorigoldsby
    lorigoldsby
lorigoldsby

Recipe by: lorigoldsby

I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.

Popular on Food52

14 Reviews

dymnyno
dymnyno May 23, 2011
I am in Lucca, Italy this week. Yor comment reminded me that I had posted an aioli recipe with artichokes about a year ago. Yours sounds delicious!
 
lorigoldsby
lorigoldsby May 23, 2011
Oh lucky you! Some of our favorite meals were in the Toscana region! Zucchinni flowers and chianti from Castello di Verrazzano...and that wonderful pasticceria on the Piazza San Michele in Lucca. enjoy!! Next time I am there I want a food52 meetup!
 
boulangere
boulangere May 22, 2011
Love you flavor-packed aioli - almost as much as your story. What a lovely thing for you to do.
 
lorigoldsby
lorigoldsby May 22, 2011
Thanks Boulangere. Maybe one day you can teach me the fine arts of bread making so I won't have to buy my bread at the big box store.
 
boulangere
boulangere May 22, 2011
Any time at all! We're doing some interesting things in class in the coming weeks that I'll post. In the meantime, your recipe is pure heaven!
 
lapadia
lapadia May 22, 2011
Delicious, thanks for sharing your recipe and the story that goes with it!
 
lorigoldsby
lorigoldsby May 22, 2011
Thanks Lapadia. I find myself enjoying the process of thinking about how and why we started eating a certain food. It's amazing how we are creatures of habit...perhaps that's why certain foods and rituals bring us comfort?
 
wssmom
wssmom May 22, 2011
Most food is better eaten in the company of horses (I just had breakfast with Shackleford at Fair Hill!) and this sounds lovely, especially with the basil!
 
lorigoldsby
lorigoldsby May 22, 2011
Fair Hill is on our list of places to ride! When Kitty did her first show at the Kentucky Horse Park, she had so much fun telling everyone she rode on the Rolex course (not the same thing as riding THE course!). Now 10 years later she has an even better appreciation of those opportunities! This year they had tailgating on the xc course at Rolex, we so wanted to set up a station but we always volunteer on that day. What a small world!
 
lorigoldsby
lorigoldsby May 22, 2011
I should confess that having a good ciabatta roll is key. And believe it or not, I buy my rolls frozen from the walmart bakery. Sacrilege, I know, but there isn't a local bread baker here, and it really is a good bread.
 
inpatskitchen
inpatskitchen May 22, 2011
Love basil in aioli! What a great sandwich!
 
lorigoldsby
lorigoldsby May 22, 2011
I meant to add a step about rinsing and drying the basil in a salad spinner...but I love any variety of basil, don't you? And your crouton for the mussels was inspired!
 
Sagegreen
Sagegreen May 22, 2011
Love all your flavors and textures here! What a great sandwich!
 
lorigoldsby
lorigoldsby May 22, 2011
It is a hearty sandwich. I think all the regulars ( and some newcomers) have really rolled out some great recipes and flavor combos. We are trying your mint aioli tomorrow with our lamb.