For dinner tonight, I am knocking out 2 SuperFoods, Pear and Skinless Turkey Breast. I decided to make paninis because I love caramelized pear on sandwiches. I had a turkey tenderloin in the freezer, so rather than get deli shaved turkey, I roasted the turkey loin in the oven and it was super moist and delicious. I usually serve sandwiches with salads or soup, so I went with a pear bistro style salad with my favorite bottled dressing, Trader Joe's Champagne Pear Vinaigrette.
After dinner, JJ told me he could eat 10 more of the sandwiches, so I think though simple, the flavors were a bit hit!
Roast Turkey, Caramelized Pear and Blue Cheese Paninis
with Pear Bistro Salad
1/2 lb. Turkey Tenderloin
Salt and Pepper
1/2 tsp. dried or 1 tsp. fresh minced rosemary
4 oz. organic goat cheese
1 pear, any cooking variety
2 tbsp. pear nectar
1 tbsp. brown sugar
pinch of salt
1 loaf of fresh bread, I used Rosemary and Olive Oil
Preheat oven to 400 degrees.
Place turkey on a foil square, top with salt, pepper and rosemary.
Fold in sides and fold over creating a tent.
Place in the oven and roast for 30 minutes, or until cooked through.
Take out and set aside.
When cooled enough to handle, slice.
While turkey cooks, core and slice pear. Place in a nonstick pan over medium-low heat.
Add a pinch of salt and cook out some of the liquid.
Add brown sugar and nectar, turn to medium-high, and caramelize.
Slice bread, top each pieces with a small slice of blue cheese.
Top with pears and sliced turkey.
Place on a grill pan or panini press over medium heat. Grill and press for 3-5 minutes per side.
Slice and serve.
1 sack of organic mixed greens
1/4 c. pecans
1/4 c. dried organic cranberries
1 organic pear
Trader Joe's Champagne Pear Vinaigrette
Arrange salad, top with dressing and toss. Serve chilled.