The turkey pesto is the panini we make most often for ourselves between services. It's quick, it's satisfying, and the pesto we make in-house is genuinely good.
The basil pesto starts with whole bunches of fresh basil, garlic, pine nuts toasted lightly, parmigiano-reggiano, a generous slick of good olive oil, salt. Blitzed until just combined — we like it slightly chunky, not paste. The flavour is bright and grassy.
The turkey is roasted in-house and sliced thin. Fresh mozzarella — proper buffalo, not the dry stuff — gets layered on. Sun-dried tomatoes (oil-packed, drained, sliced thin) for sweet and chew.
The ciabatta is sliced lengthwise, brushed with olive oil on the outside, and pressed on a grooved panini iron until the bread is crisp and golden and the cheese is melted through. Cut on a diagonal.
$15. Add a side green salad for $4.
