0 from 15 votes
Turkey Panini
Tasty turkey, herby basil pesto, and melted cheddar are layered between warm grilled bread to make this delicious Turkey Panini! It’s an easy 15-minute recipe that can be made with or without a panini press!
Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 2
Calories: 484 kcal
Course:
Lunch
Cuisine:
Italian , American
Ingredients
- 4 slices Dark rye bread or focaccia
- ¼ pound sliced turkey meat
- 1 roasted red peppers
- 4 tablespoons basil pesto
- 4 slices cheddar cheese
Instructions
- Turn on your panini press to get it nice and hot.
- Once you’ve got all the ingredients laid out, it’s time to start building the panini sandwiches. Begin by spreading some basil pesto on one side of each slice of bread. Then top 2 of the slices of bread with the sliced turkey, cheese slices then roasted red pepper. Now, put the other 2 slices of bread on top and your paninis are assembled and ready to grill!
- Transfer the turkey pesto sandwiches to the press and grill them for about 3 minutes or until the cheese has melted and grill marks have formed.
Cup of Yum
Notes
- You need to use bread that isn’t going to fall apart when pressed by the panini maker. So focaccia, rolls, and thicker slices are the best choice.
- Make sure to fully cover the bread with the flavorful pesto so that it comes through with each and every bite. After all, this is a turkey and pesto panini.
- For the best panini experience, grill the sandwiches to order. You can make them ahead of time, but when they first come off the press they are the most delicious.
- Already grilled turkey pesto panini will keep in the
- . To reheat, you can simply put it back on the panini maker for a few minutes or put the sandwich in the oven at 350°F (177°C) on a sheet pan for about 7 minutes.
- Use the right bread. You need to use bread that isn’t going to fall apart when pressed by the panini maker. So focaccia, rolls, and thicker slices are the best choice.
- Lay on the pesto. Make sure to fully cover the bread with the flavorful pesto so that it comes through with each and every bite. After all, this is a turkey and pesto panini.
- Make and eat. For the best panini experience, grill the sandwiches to order. You can make them ahead of time, but when they first come off the press they are the most delicious.
- Already grilled turkey pesto panini will keep in the fridge for up to 3 days. To reheat, you can simply put it back on the panini maker for a few minutes or put the sandwich in the oven at 350°F (177°C) on a sheet pan for about 7 minutes.
Nutrition Information
Serving
1panini
Calories
484kcal
(24%)
Carbohydrates
36g
(12%)
Protein
23g
(46%)
Fat
27g
(42%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
64mg
(21%)
Sodium
1651mg
(69%)
Potassium
370mg
(11%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1046IU
(21%)
Vitamin C
9mg
(10%)
Calcium
351mg
(35%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 484
% Daily Value*
| Serving | 1panini | |
| Calories | 484kcal | 24% |
| Carbohydrates | 36g | 12% |
| Protein | 23g | 46% |
| Fat | 27g | 42% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 64mg | 21% |
| Sodium | 1651mg | 69% |
| Potassium | 370mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1046IU | 21% |
| Vitamin C | 9mg | 10% |
| Calcium | 351mg | 35% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.