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
Scale
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.
