1. Spread a thin layer of olive oil over the surface of each side slice of bread. Place the olive oil brushed side down for each slice of bread. Spread 1 ½ Tbsp. of sweet red pepper pesto over each slice of bread.
  2. Place 3 – ½ oz. slices of Asiago cheese over the pesto on each slice of bread. Arrange the spinach leaves over the cheese of one of the slices of bread. Place two tomato slices. Top the tomatoes with the turkey ham, then sprinkle the turkey ham with chopped, crisp turkey bacon. Place the second slice of bread with the pesto and cheese over the turkey ham and bacon.
  3. Using a panini press, grill the oiled sides of the Pressato until golden brown and the cheese is melting. Cut in half and serve with artisan tomato soup.


  • 4 oz bacon, turkey
  • 2 slices bread, olive, 5/8"
  • 4 oz Butterball® Turkey Ham
  • 3 ea cheese, Asiago, 1/2 oz slices
  • 8 ea Peak Fresh Produce® Spinach, leaves
  • 2 slices Peak Fresh Produce® Tomato(es)
  • 3 Tbsp pesto, sweet red pepper, 1 1/2 Tbsp