Field Friendly Meal/ Main Dish/ Recipe

Turkey, Provolone & Pesto Panini

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These Turkey, Provolone & Pesto Panini are just what we need on this gloomy day in Illinois. We’re sitting here, waiting for the weather to dry up and warm up so we can start planting. Drip, drip, drip. 

Let’s face it, we all have days when less is more in the meal making department. This is one of my quick meal go-to’s and these panini are about as simple as you can get. Perfect for a simple weeknight meal or as a tractor-friendly option – they can be grilled ahead of time, eaten at room temperature and they’ll beat a boring sandwich any day of the week.


Only 4 ingredients are required – store-bought pesto (you could make your own but….), ciabatta rolls, turkey, and provolone cheese. If you’re not a fan of provolone, use whatever you want…cheddar, swiss, mozzarella. You get the idea.

Spread about a tablespoon of pesto on the top of your roll. Add deli turkey, then a slice of cheese. Top with the other roll half and cook on your stovetop. I use a grill pan with a weighted press like the one below, but you can make it work however you want.


Cook over medium heat until cheese is nice and gooey and the outside is toasty!!

Here’s hoping for warmer (drier) weather soon!

Made with love,




Turkey, Provolone & Pesto Panini

Transform simple ingredients into a flavor-packed panini

Course Main Course
Author Deanne - This Farm Girl Cooks


  • 4 ciabatta rolls
  • 4 T. store bought pesto
  • 4 slices provolone cheese
  • 3/4 lb deli turkey, sliced


  1. Preheat grill pan or skillet over medium-high heat. Spread about a tablespoon of pesto on one-half of your roll. Add deli turkey, then a slice of cheese. 

  2. Top with the other roll half and cook in grill pan, using a weight or another pan to make into a panini. 

  3. Cook until cheese begins to melt and outside begins to become toasted and crusty. Cut into half and serve.

Recipe Notes

These can be preassembled and refrigerated ahead of time. 

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