Smoked Turkey, Pine Nut Pesto & Sharp Provolone Panini

Ingredients

• 2 tablespoons pine nuts
• 3 tablespoons extra virgin olive oil
• 7 slices Sargento® Deli Style Sliced Provolone Cheese, divided
• Salt and pepper
• 4-6 turkey slices (thin)
• 4 slices ciabatta bread
• 1 bunch of baby arugula

Directions

1. Pulse pine nuts in blender to chop. Add oil, 3 slices cheese torn in small pieces and salt and pepper. Blend to form pesto.
2. Place one slice cheese and turkey on each of two slices bread.
3. Add 7-8 pieces arugula and another slice of cheese on each.
4. Spread 3 tablespoons pesto on top of each.
5. Close sandwiches and grill for 3-5 minutes or until golden brown.