This Easy Turkey Basil Pesto Panini is a sandwich that's simple enough for a busy weekday but just a bit more fun than an ordinary lunch. Layers of turkey, fontina cheese, tomato and basil pesto are pressed between slices of bread until the outside is golden and crisp and the cheese is perfectly melted.
I originally started making this panini as a way to use homemade pesto, but store-bought pesto works just as well when time is short. The pesto adds fresh basil, parmesan and garlic flavors that pair perfectly with the turkey, tomato and melty fontina cheese. With just a handful of ingredients, it's an easy meal that comes together quickly while still feeling a little more special than an everyday sandwich.
Whether you're making lunch for yourself, serving soup and sandwiches for dinner or looking for a new way to use leftover turkey, this panini is always a good option. Serve it with chips, fresh fruit or a bowl of tomato soup for an easy meal any day of the week.
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Game Plan 📋
This turkey basil pesto panini comes together quickly, especially if you prep a few ingredients ahead of time. Here's how I'd make it even easier:
- Prep Ahead: Slice the tomatoes and have your turkey, cheese and pesto ready to go in the refrigerator. When it's time to eat, assembling the sandwich only takes a few minutes.
- Use What You Have: Homemade pesto adds great flavor, but store-bought pesto works just as well when you're short on time.
- No Panini Press? A skillet works just fine. Cook the sandwich over medium heat and gently press it with another heavy pan or spatula until the bread is golden and the cheese is melted.
- Round Out the Meal: Serve the panini with chips, fresh fruit, a simple salad or a cup of tomato soup for an easy lunch or weeknight dinner.
Ingredients
Here's what you'll need, along with a few notes about key ingredients:
- Bread: This panini works well with ciabatta, sourdough or any crusty bread that can handle grilling. For ciabatta loaves, slice into sandwich-size pieces, then cut in half lengthwise.
- Pesto: I prefer to use my homemade pesto recipe and it makes just enough for four sandwiches. If you'd rather use store bought, you'll need about 1 cup. You can also swap in sun-dried tomato pesto for a different flavor twist.
- Fontina cheese: I usually buy a 9-ounce block of fontina, which is just the right amount for four sandwiches. Fontina melts beautifully, but provolone, mozzarella or Swiss are all great substitutes. For a stronger flavor, try brie or sharp cheddar.
- Turkey: I like to get the deli turkey sliced a little on the thicker side and if I can find one with Italian-style flavor, even better. My favorite is a sun-dried tomato smoked turkey breast from my local grocery store. You can also switch things up with grilled chicken, ham or roast beef.
- Tomato: Use fresh tomato slices for the best flavor. I like using Roma tomatoes, but any variety will work.
- Olive Oil: Brush the outside of the sandwich before grilling or toasting to get that crispy, golden crust. Olive oil works great but you can also use melted butter, avocado oil or garlic-infused oil.
Scroll to the recipe card below for all ingredient amounts and details.
Recipe Variations
- Try focaccia, whole grain or even a baguette for a different texture.
- Swap in sun-dried tomato pesto, arugula pesto or parsley pesto for a fun twist.
- Replace the tomatoes with heirloom slices, halved cherry tomatoes, roasted red peppers or caramelized onions.
This easy recipe has not been tested with these variations. If you give any of these a try, please let me know how it worked out in the comments below!
Equipment Needed
- Panini press: A panini press is ideal for evenly pressing and grilling the sandwich.
Step by Step Instructions
- Lay all slices of bread on a flat surface and spread pesto on each slice.
- Place sliced cheese on top of the pesto on all slices of bread. Set 4 slices aside.
- Add turkey slices on top of the cheese on the remaining 4 slices of bread.
- Layer tomato slices over the turkey.
- Top with the reserved bread slices, pressing gently to secure the sandwiches.
Brush both sides of each sandwich lightly with olive oil.
- Grill or toast the sandwiches over medium-high heat until the bread is golden brown and the cheese is melted.
Remove from the heat, slice in half and serve warm.
Expert Tips
Here are some tips to help you make this easy recipe as perfect as possible:
- If you are toasting or grilling your sandwich in a skillet or on a griddle, use something heavy to place on top of the sandwich while it cooks. I have used my cast iron skillet on top of the sandwich. This helps the bread toast evenly and helps smoosh it down so it all sticks together with the melted cheese.
- Brush the outside of the bread with olive oil (or butter) before grilling for an extra crispy, golden crust.
- Cook the sandwich over medium heat rather than high heat. This gives the cheese time to melt before the bread becomes too dark.
- Resist the temptation to overfill the sandwich. Too many ingredients make it harder to press and keep everything together.
- Let the sandwich rest for a minute before slicing so the melted cheese has a chance to settle.
- Use a sharp serrated knife to slice the sandwich in half after grilling it. This allows you to slice through it without smashing it down and losing all the goods inside.
- Use leftover turkey that you need to use up. A great way to put that Thanksgiving turkey to use for a second round!
- Serve this with chips, pasta salads or soup and salad!
Serving Suggestions
- Pair with a cozy bowl of tomato soup or minestrone for a comforting meal.
- Serve alongside a crisp green salad or roasted veggies to keep things light.
- Add a handful of chips or fries for a quick, easy lunch option.
- If you're looking to elevate it, a glass of crisp white wine (like Sauvignon Blanc) works beautifully.
FAQ
Fontina is my favorite because it melts beautifully and has a mild, buttery flavor that pairs well with the pesto and turkey. Havarti, provolone, mozzarella, gouda, or even fresh mozzarella are all great options depending on what you have on hand.
Yes. A panini press is convenient, but it isn't required. You can cook the sandwich in a skillet or on a griddle over medium heat, pressing it gently with a spatula or another heavy pan. Cook until the bread is golden brown and the cheese is melted, then flip and repeat on the other side.
Absolutely! Homemade basil pesto works wonderfully in this recipe and adds even more fresh flavor. If you're making your own, my basil pesto recipe makes about the right amount for these sandwiches. Store-bought pesto is also a great shortcut when you're short on time.
These sandwiches are best served right after grilling while the bread is crisp and the cheese is melty. If you'd like to prep ahead, you can assemble the sandwiches a few hours in advance, wrap them tightly, and refrigerate until you're ready to cook.
Storage
This sandwich is best when it is freshly toasted and warm.
Refrigerator: Store leftovers in an airtight container or zip top bag in the refrigerator for up to 3 days. Wrap in a paper towel and place in the microwave for about 1 minute or until heated through when ready to eat.
You could assemble sandwiches ahead of time and grill or toast when ready to eat. Just store them in an airtight container or zip top bag in the refrigerator until you are ready to toast them.
Freezer: Freezing is not recommended.
Reheating: Wrap in a paper towel and place in the microwave for about 1 minute or until heated through when ready to eat.
More Recipes To Try
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Recipe
Easy Turkey Basil Pesto Panini
Ingredients
- 8 pieces sourdough bread
- 1 cup pesto
- ½ pound fontina cheese, sliced
- 1 ½ pounds turkey, sliced
- 2 Roma tomatoes, sliced
- Olive oil
Instructions
- Lay bread slices on a flat surface. Spread pesto on each slice of bread. Divide the cheese among each slice of bread, placing it on top of the pesto. Set 4 slices aside.8 pieces sourdough bread, 1 cup pesto, ½ pound fontina cheese, sliced
- Divide the turkey among the 4 slices of bread, placing it on top of the cheese.1 ½ pounds turkey, sliced
- Divide the tomato slices among the 4 slices of bread, placing them on top of the turkey.2 Roma tomatoes, sliced
- Top with the remaining bread slices and lightly press down to secure. Brush both sides of sandwich with olive oil.Olive oil
- Grill or toast on medium-high heat until golden brown and cheese is melted. Remove from heat and slice in half.
Video
Nutrition Information
Please note that these nutrition facts are approximations and may not be entirely precise.
Jean says
So good!