If you’ve ever had one of those days where you want a warm, melty, comforting lunch that still feels fresh—this Turkey Pesto Panini is your answer. It’s the perfect blend of hearty and herby, with flavors that are bold but not overwhelming. It’s basically a gourmet grilled cheese all grown up.
What makes this sandwich sing is the pesto. Its vibrant, garlicky kick pairs beautifully with the thinly sliced turkey and gooey mozzarella. Layer that with juicy tomato slices and a crusty ciabatta or sourdough roll, and then press it all together into a golden, crispy masterpiece. It’s fast, flavorful, and completely satisfying.
You don’t need a fancy panini press to make this either—a skillet and a second pan or spatula will do the trick just fine. It’s the kind of lunch you can throw together quickly, but it looks and tastes like something from a bistro. And if you’re cooking for two? Just double up and make it a cozy lunch date.
This sandwich is also endlessly flexible. Swap turkey for chicken, use Swiss or provolone instead of mozzarella, or throw in some spinach or arugula for an extra green kick. Toasting the bread brings out all the flavors and gives you that perfect bite—crunchy outside, melty middle, and fresh, zesty flavor in every layer.
Turkey Pesto Panini Recipe
Ingredients:
- 1 ciabatta roll or 2 slices of sourdough
- 2 tbsp pesto (store-bought or homemade)
- 3–4 slices deli turkey breast
- 2 slices mozzarella cheese
- 2–3 slices fresh tomato
- Olive oil or butter (for grilling)
Instructions:
- Assemble the Sandwich:
Spread pesto on the inside of the bread. Layer with turkey, cheese, and tomato slices. - Grill It:
Lightly oil the outside of the bread. Grill in a panini press or skillet over medium heat until bread is golden and cheese is melted (about 4–5 minutes per side if using a skillet). - Serve:
Slice and serve hot with a side salad, chips, or a pickle spear.
Crunchy, cheesy, and herb-packed—this panini is lunchtime perfection. You’ll want to make it again and again.
