North Beach Turkey Panini


8 ounces Foster Farms Turkey Breast sliced thin
4 squares focaccia bread
8 slices provolone cheese
4 ounces prosciutto thinly sliced
2 cups arugula
2 tbsp perpared pesto
1/4 cup mayonnaise


1. Stir together the mayonnaise and pesto and let sit covered at room temperature for about 20 minutes so the flavors can blend. 2. Preheat a panini press to medium heat. Cut each square of focaccia bread in half and spread each side with a generous tablespoon of pesto mayonnaise. Layer in order: 1 slice of cheese, 2 ounces of turkey, 1 ounce of prosciutto, 1/2 cup of arugula, and the second slice of cheese. 3. Close the paninis and cook in the press until the cheese is fully melted and the bread has those tell-tale grill marks. Slice in half along the diagonal and serve immediately.

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