This Easy Turkey Basil Pesto Panini recipe is an easy, delicious meal to put together. It is loaded with pesto, melty fontina cheese, piled high with delicious slices of turkey and tomato, and then grilled or toasted until it is a perfect golden brown. It has tons of flavor and is a great lunch or dinner choice!
I was looking for more ways to use my homemade pesto, and spreading it onto a panini felt like the perfect solution. Add some turkey, melty fontina cheese, and juicy tomato, and you've got a simple but seriously satisfying sandwich.
What I love about this panini (besides the pesto and cheese combo) is how versatile it is. It makes a quick dinner when you need something on the table fast, but it's also easy to pack up for lunch the next day. It reheats nicely too!
Pair it with a side of crunchy chips or a warm bowl of soup, and you've got a meal that works for just about any night of the week.
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Why You Will Love This Recipe
- Pesto-packed flavor. Both sides of the bread are slathered with pesto before piling on the turkey, tomato and cheese. The basil, parmesan and pine nuts in the pesto bring a fresh, nutty flavor that pairs perfectly with the other ingredients.
- Melty fontina cheese. Each slice of bread gets a layer of fontina, so the sandwich is extra cheesy and holds together beautifully.
- Perfect crunch. Grilling on a panini press (or toasting in a skillet or on a griddle) gives the bread a golden and crispy finish. Brushing the bread with olive oil before grilling boosts the crunch and color.
- Quick and easy. This sandwich comes together fast, packs easily for lunch or meals on-the-go and even tastes great as leftovers. It's definitely a winner for busy nights.
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. If you can't find fontina, good substitutes include provolone, mozzarella, Gouda, Swiss or Havarti. 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.
- 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!
Game Plan 📋
This turkey basil pesto panini comes together faster than you'd expect, making it perfect for busy nights or packed lunches. Here's how I'd set myself up for success:
- Morning Prep: Assemble the sandwich ahead of time, wrap tightly, and keep in the fridge until dinner time-it holds up well until you are ready to grill or toast it.
- Weekend Prep: Slice the tomatoes and make a batch of pesto (homemade is definitely the way to go!). Store both in the fridge so the sandwiches are quick to assemble during the week.
- Quick Reheat: Warm the sandwich in a panini press, skillet or oven if you prefer it melty or enjoy it cold for a grab-and-go dinner.
- Meal Versatility: Great packed for the field, eaten on the way to practice or served at home with chips, fruit or a quick 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
Yes. You could use mozzarella cheese. I have suggested some other cheese above (like fontina, Havarti, provolone or Gouda) because they melt so nice, but mozzarella would be delicious too!
No. You can use a skillet or griddle to toast this sandwich. Its really just whatever you prefer to use to heat up and toast the bread on this sandwich. The goal is to get a crusty golden brown outside bread with melty, cheese on the inside.
Absolutely. I recommend using my basil pesto recipe because it makes the perfect amount for the four sandwiches in this recipe.
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
Looking for other recipes to make? Try these:
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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.
Nutrition Information
Please note that these nutrition facts are approximations and may not be entirely precise.
Jean says
So good!