Turkey Pesto Panini

Square side photo of a pesto turkey panini on a white surface garnished with fresh basil.

Say goodbye to boring lunches with this Turkey Pesto Panini. The panini press delivers a perfectly toasted exterior with a deliciously melty and warm interior without any fuss. In less than 15 minutes, you will have a turkey sandwich that is crispy on the outside and bursting with savory goodness inside.

Course Lunch, Main

Cuisine American

Keyword Panini

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 686kcal

Author Wendy Polisi

Equipment

Panini Press

Ingredients

1 tablespoon olive oil
4 slices bread
¼ cup pesto
2 tablespoons mayonnaise
6 ounces thinly sliced turkey breast either deli turkey or leftover turkey
3 ounces sliced provolone cheese
1 cup baby spinach
½ cup sliced roasted red pepper
1 medium tomato sliced

Instructions

Preheat your panini press.
Brush one side of each piece of bread with olive oil.
Spread the pesto on the other side of two slices of bread. Spread the mayonnaise on the other side of the other two slices.
Layer the turkey on top of the pesto and top with provolone, spinach, roasted red pepper, and tomato.
Top with the remaining two slices of bread, mayo side down.
Add the sandwiches to your preheated panini press and close the lid on top of them.
Cook for about 5 minutes, or until the cheese is melted and the sandwiches are golden brown.

Nutrition