Turkey Pesto Sandwich
User Reviews
5.0
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
4 sandwiches
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Calories
502 kcal
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Course
Main Course, Lunch
Turkey Pesto Sandwich
Make a Starbucks copycat Turkey Pesto Sandwich at home for a fraction of the price! This hot turkey panini sandwich is incredibly delicious and even easier to make. You only need 5 ingredients and 10 minutes to whip up this flavorful sandwich recipe for an easy lunch or dinner!
Ingredients
- 1 pound sliced turkey either deli turkey, or leftover turkey
- 8 slices Provolone cheese
- 4 slices roasted red peppers
- ½ cup basil pesto click link for homemade recipe
- 4 ciabatta rolls or focaccia rolls
Instructions
- Spread 1 tablespoon basil pesto on the inside of each piece of bread, then place a slice of cheese on top of the basil pesto on each piece of bread.
- Press the roasted red peppers between two paper towels to release any excess liquid. Add a slice of roasted red pepper to half of the slices of bread. Top with thinly sliced turkey.
- Place the other pieces of bread with basil pesto and cheese on top of the turkey to form four sandwiches.
- Heat a panini press, then add the sandwiches to the panini press and cook for 4-5 minutes.
Notes
To make the sandwiches without a panini press:
Heat a large cast iron skillet over high heat on the stove. Heat another large skillet (either non-stick or another cast iron skillet), on the stove over medium-high heat. When both skillets are hot, add the sandwiches to the large skillet over medium high heat. Remove the large cast iron skillet from the heat, and place it directly on top of the sandwiches in the other skillet. Cook for 4-5 minutes.
- Heat a large cast iron skillet over high heat on the stove.
- Heat another large skillet (either non-stick or another cast iron skillet), on the stove over medium-high heat.
- When both skillets are hot, add the sandwiches to the large skillet over medium high heat. Remove the large cast iron skillet from the heat, and place it directly on top of the sandwiches in the other skillet.
- Cook for 4-5 minutes.
- If you don’t have a cast iron skillet available, I recommend cooking the sandwiches like a grilled cheese. Simply add them to a large skillet over medium-high heat. Cook for 3-4 minutes, flip and cook for an additional 3-4 minutes.
- The sandwiches can be assembled ahead of time and stored in the refrigerator, in an airtight container, until you’re ready to cook them.
- You can also serve the turkey pesto sandwiches cold, but I do recommend trying them hot, as they’re best when the bread is toasted and the cheese is melted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4sandwiches
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Calories | 502kcal | 25% |
| Carbohydrates | 32g | 11% |
| Protein | 33g | 66% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 84mg | 28% |
| Sodium | 1873mg | 78% |
| Potassium | 475mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 965mg | 19% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 353mg | 35% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5.0
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