If you’re craving a sandwich that’s bursting with fresh flavors and melty cheese, you’re going to love this Easy Turkey Basil Pesto Panini Recipe. It combines the savory richness of sliced turkey and fontina cheese with the vibrant punch of basil pesto and juicy Roma tomatoes, all nestled between crisp, golden sourdough bread. This panini is the perfect quick meal that feels both indulgent and fresh, making it an instant favorite whether you’re serving lunch, a casual dinner, or impressing guests with a simple yet sophisticated sandwich.
Ingredients You’ll Need
The magic of this Easy Turkey Basil Pesto Panini Recipe lies in its few, straightforward ingredients that each play a crucial role in creating layers of flavor and texture. From the creamy fontina to the aromatic basil pesto, every component is essential to making this sandwich sing.
- 8 pieces sourdough bread: Choose a hearty, crusty loaf to provide a crunchy exterior and chewy interior that holds up to grilling.
- 1 cup pesto: Fresh basil pesto adds herby brightness and a touch of garlicky richness that awakens the palate.
- 1/2 pound fontina cheese, sliced: This cheese melts beautifully, adding creamy, slightly nutty flavor that ties everything together.
- 1 1/2 pounds turkey, sliced: Lean and tender, the turkey offers a mild, meaty base that balances the bold pesto and cheese.
- 2 Roma tomatoes, sliced: Juicy and slightly sweet, the tomatoes provide a fresh contrast and beautiful color.
- Olive oil: Brushing the bread with olive oil ensures a golden, perfectly crispy crust when grilled.
How to Make Easy Turkey Basil Pesto Panini Recipe
Step 1: Prepare the Bread with Pesto and Cheese
Start by laying out all 8 pieces of sourdough bread on a flat surface. Spread a generous amount of basil pesto evenly over each slice – this will be the flavor foundation. Next, evenly distribute the sliced fontina cheese on top of the pesto on each slice. Set aside 4 of these slices because they will form the bottom halves of your panini.
Step 2: Layer the Turkey
Take your 1 1/2 pounds of sliced turkey and evenly layer it over the cheese-covered slices of bread you set aside. This step adds the hearty protein that anchors the sandwich and complements the freshness of the pesto.
Step 3: Add the Tomato Slices
Now, top the turkey with the Roma tomato slices. These add juicy brightness and a touch of acidity that cuts through the richness of the cheese and pesto—an essential balance in this sandwich.
Step 4: Close and Oil the Sandwiches
Place the remaining bread slices on top of the tomatoes, pesto side down, pressing lightly to secure the sandwiches. Brush both sides of each panini generously with olive oil, which will create that irresistible golden crunch when grilled.
Step 5: Grill Until Golden and Melty
Heat a panini press or a grill pan over medium-high heat. Grill each sandwich until the bread is beautifully golden brown and crisp, and the cheese inside has melted into a gooey delight—usually around 3 to 5 minutes per side. Remove and slice in half to serve.
How to Serve Easy Turkey Basil Pesto Panini Recipe
Garnishes
Even though this panini is fantastic on its own, a sprinkle of fresh basil leaves or a few arugula sprigs on the side can add a peppery, vibrant touch. A light drizzle of balsamic glaze can also elevate the flavors and make your presentation pop.
Side Dishes
Pair your panini with a crisp green salad dressed in lemon vinaigrette, or serve with a small bowl of tomato soup for a comforting, classic combo. For something crunchy, simple kettle-cooked chips or a pickle spear provide satisfying texture contrasts.
Creative Ways to Present
Give your panini a rustic vibe by slicing it into small triangles and serving as finger food at your next gathering. Alternatively, wrap it in parchment paper for a charming picnic or lunchbox treat that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap them tightly in foil or plastic wrap and store in the refrigerator for up to 2 days. The panini is best enjoyed warmed so the cheese remains melty and the bread retains some crunch.
Freezing
You can freeze the panini before grilling by wrapping each sandwich individually in plastic wrap and aluminum foil. Freeze for up to 1 month. When ready to enjoy, thaw overnight in the fridge before grilling to perfection.
Reheating
To reheat, place the panini in a preheated panini press or skillet with a little olive oil on medium heat. Grill until warmed through and crispy, which usually takes 3 to 4 minutes per side. Avoid microwaving as it will make the bread soggy and the cheese rubbery.
FAQs
Can I use another type of bread instead of sourdough?
Absolutely! While sourdough is ideal for its texture and flavor, ciabatta or a rustic Italian loaf also work wonderfully for paninis.
Is fontina cheese essential for this recipe?
Fontina melts beautifully but you can substitute mozzarella or provolone if preferred. Just make sure to choose a good melting cheese for the best results.
Can I make this panini vegetarian?
Yes! Simply omit the turkey and add grilled veggies like zucchini or roasted red peppers to keep it delicious and filling.
What if I don’t have a panini press?
No worries! Use a grill pan with a heavy skillet on top to press the sandwich evenly, or toast it in a regular skillet, flipping carefully until both sides are golden.
Can I prepare the sandwiches in advance?
Yes, you can assemble the paninis a few hours ahead and keep them wrapped in the fridge, then grill right before serving to maintain freshness and crispiness.
Final Thoughts
This Easy Turkey Basil Pesto Panini Recipe is a true game-changer for anyone who loves quick, flavorful meals. It strikes the perfect balance between simple ingredients and impressive taste, making it a go-to whenever you want something satisfying in a snap. I hope you give it a try and see just how easy it is to create a sandwich that feels special every single time.
Print
Easy Turkey Basil Pesto Panini Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 sandwiches
- Category: Lunch
- Method: Grilling
- Cuisine: American
Description
This Easy Turkey Basil Pesto Panini is a delicious and quick sandwich featuring layers of creamy fontina cheese, savory turkey, fresh tomato slices, and vibrant basil pesto, all grilled to golden perfection on sourdough bread. Perfect for a satisfying lunch or light dinner, it combines fresh ingredients with a crispy, melty finish.
Ingredients
Bread and Spread
- 8 pieces sourdough bread
- 1 cup basil pesto
Fillings
- 1/2 pound fontina cheese, sliced
- 1 1/2 pounds turkey, sliced
- 2 Roma tomatoes, sliced
For Grilling
- Olive oil (for brushing)
Instructions
- Prepare Bread and Spread: Lay all 8 slices of sourdough bread flat on a clean surface. Spread a generous layer of basil pesto evenly over each slice. Then, place sliced fontina cheese over the pesto on each slice. Set aside 4 slices as the base for the paninis.
- Add Turkey: Evenly distribute the sliced turkey onto the 4 prepared slices of bread, layering it directly over the cheese to build the filling.
- Add Tomato Slices: Layer the sliced Roma tomatoes on top of the turkey on each sandwich base to add freshness and juiciness.
- Assemble Sandwiches: Top each filled slice with one of the remaining 4 slices of bread. Press down lightly to secure the sandwich layers together. Then brush both the top and bottom surfaces with olive oil to ensure a crispy and golden crust when grilled.
- Grill Paninis: Heat a grill pan or sandwich press over medium-high heat. Place the sandwiches on the grill and cook until the bread turns golden brown and the fontina cheese melts, about 3-5 minutes per side. Remove the sandwiches from heat and slice each in half before serving.
Notes
- Use freshly made basil pesto for the best flavor, or store-bought good quality pesto works well too.
- If you do not have a grill pan, a skillet can be used along with a heavy weight to press the sandwiches down while cooking.
- Fontina cheese melts beautifully, but mozzarella or provolone can be nice alternatives.
- Brush olive oil gently to avoid soggy bread while grilling.
- For a spicier twist, add a pinch of crushed red pepper flakes in the pesto spread.
