Turkey pesto panini

1. Wash and drain the arugula. Cut the bread in half and spread the pesto on each half. Wash, dry and cut the tomatoes into slices. Wash thin out and chop the basil. Preheat the oven to grill.

2. Place a turkey fillet on each half of the bread coated with pesto, 2 slices of tomato and the chopped basil. Season with salt, pepper and cover with the other half of the bread.

3. Transfer the paninis in a baking sheet lined with a parchment paper.

4. Bake for about 5 minutes and leave the oven door open by a few centimetres.

5. Remove from the oven and serve immediately with the arugula in small bowls. Dress the arugula with olive oil.

Photo credit: Sucré Salé