Turkey Panini

4.80 from 5 votes

Tasty turkey, herby basil pesto, and melted cheddar are layered between warm grilled bread to make this delicious Turkey Panini! It’s an easy 15-minute recipe that can be made with or without a panini press!

Prep Time10

Cook Time5

Total Time15

Course: Lunch, Sandwich

Cuisine: American, Italian

Keyword: turkey panini, turkey pesto panini

Servings:

Calories: 484kcal

Author: Joanna Cismaru

Equipment

Cuisinart Panini Press

Ingredients

4 slices dark rye bread or focaccia
¼ pound sliced turkey meat
1 roasted red peppers
4 tablespoons basil pesto
4 slices cheddar cheese

US Customary - Metric

Instructions

Turn on your panini press to get it nice and hot.
Once you’ve got all the ingredients laid out, it’s time to start building the panini sandwiches. Begin by spreading some basil pesto on one side of each slice of bread. Then top 2 of the slices of bread with the sliced turkey, cheese slices then roasted red pepper. Now, put the other 2 slices of bread on top and your paninis are assembled and ready to grill!
Transfer the turkey pesto sandwiches to the press and grill them for about 3 minutes or until the cheese has melted and grill marks have formed.

Notes

Use the right bread. You need to use bread that isn’t going to fall apart when pressed by the panini maker. So focaccia, rolls, and thicker slices are the best choice.
Lay on the pesto. Make sure to fully cover the bread with the flavorful pesto so that it comes through with each and every bite. After all, this is a turkey and pesto panini.
Make and eat. For the best panini experience, grill the sandwiches to order. You can make them ahead of time, but when they first come off the press they are the most delicious.
Already grilled turkey pesto panini will keep in the fridge for up to 3 days. To reheat, you can simply put it back on the panini maker for a few minutes or put the sandwich in the oven at 350°F (177°C) on a sheet pan for about 7 minutes.

Nutrition