Making a Turkey Pesto Panini is a great way to change up your lunch game or prepare an easy weeknight dinner. This recipe pairs flavorful pesto with juicy slices of turkey and melty provolone cheese. The result is a delicious, easy-to-make sandwich that leaves you satisfied without being overstuffed!
Turn this turkey panini into a meal alongside broccoli salad with craisins and some simple potato chips. And if you love sandwich recipes, also try my ultimate grilled cheese!!
Why you'll love this pesto turkey panini recipe
- Four simple ingredients are all you need to make a flavor packed turkey panini. It's the perfect meal for busy nights when you've been on the go, or when you're serving dinner on the tailgate of a truck!
- This easy recipe is one of my quick meal go-to's and these turkey panini are about as simple as you can get.
- Even better, they can be grilled ahead of time, eaten at room temperature and they'll beat a boring sandwich any day of the week.
When I set out making this recipe, it was sheer luck that I had all the ingredients on hand. Only later did people tell me it reminded them of Starbucks turkey pesto panini.
One difference between mine and Starbuck's is that theirs uses roasted red peppers. I could use them too, but then one of my farmers won't touch the sandwich.
So I leave 'em off....
And the best part is you don't have to leave home for this turkey pesto sandwich and no fancy panini maker is required!
Only four ingredients required to make this sandwich
store-bought pesto - Pesto is a mixture of olive oil, pine nuts, and usually basil. If you want to make homemade pesto, go for it. I'm totally fine with the store bought version.
ciabatta rolls - these are usually square rolls at my grocery store . You can use slices of bread, French rolls, or whatever you like here.
Deli turkey - if you have leftover Thanksgiving turkey leftovers or even leftover chicken breast, feel free to substitute it here.
provolone cheese - If you’re not a fan of provolone, use whatever cheese you like on your panini sandwich - cheddar, Swiss, mozzarella, monterey jack cheese.
You get the idea. In my world all cheese is good cheese!
How to make a turkey panini
Spread about a tablespoon of pesto on the top half of the inside your roll.
Add deli turkey, then a slice of cheese. Top with the other roll half and cook on your stovetop.
You don't need a fancy panini sandwich maker for this delicious creation, either!
I use a grill pan with a weighted sandwich press, but you can even weigh the panini down with a pan and something heavy on top, like canned tomatoes!
Cook over medium heat until cheese is nice and gooey and the outside of the bread is toasty!!
Fresh tomato slices, red onion slices, or jarred roasted red peppers are all nice add ins.
These turkey pesto paninis are great right off the grill or cooled and packed in a lunchbox!
What to serve with a turkey pesto panini
Serve this up with some Broccoli Salad with Cranberries!
Check out my Easy Lasagna Cups, Chicken Avocado BLT Wrap and my Ultimate Grilled Cheese Sandwich!
If you make this turkey pesto panini recipe, leave a recipe rating or comment below. I'd love to hear from you!
Turkey Pesto Panini
Transform simple ingredients into a flavor-packed turkey and pesto panini!
- 4 ciabatta rolls
- 4 Tablespoons. store bought basil pesto
- 4 slices provolone cheese
- ¾ pound deli turkey breast, sliced
- Preheat grill pan or skillet over medium-high heat. Spread about a tablespoon pesto on the inside of one-half of your roll. Add deli turkey, then a slice of cheese.
- Top with the other roll half and cook in grill pan, using a weight or another pan to add some weight to smush the bread slices (that's the technical term, right?)
- Cook sandwiches until cheese begins to melt and outside begins to become a light golden brown crusty. Cut into half and serve.
These can be preassembled and refrigerated ahead of time.
A panini maker isn't needed; you can make these in a skillet or cast iron pan. Place another pan and a heavy canned item on top to compress the sandwich.
Amount Per Serving: Calories: 493Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 70mgSodium: 1747mgCarbohydrates: 49gFiber: 3gSugar: 8gProtein: 28g
Val - Corn, Beans, Pigs & Kids
Yummy! No reason to wait for the Big Game - I'm going to make these alongside soup this week! Thanks for sharing on the #Celebrate365 Blog Party.
A Kansas Farm Mom
Thanks for stopping by the #Celebrate365 blog party! These look delicious!