Introduction

This Easy Turkey Basil Pesto Panini is a delightful blend of savory turkey, creamy fontina cheese, and fresh pesto, all pressed between crispy sourdough bread. It’s perfect for a satisfying lunch or a quick, flavorful dinner.

The image shows a grilled sandwich cut in half, placed on a wooden board with a white marbled texture background. The sandwich has three main layers inside: melted pale yellow cheese flowing out from the sides, a layer of cooked light brown chicken, and a layer of green pesto spread just beneath the top toasted golden-brown bread slice with grill marks. In the background, there is a glass jar filled with green pesto and a plate with slices of red tomato and green lettuce, adding color contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 pieces sourdough bread
1 cup pesto
1/2 pound fontina cheese, sliced
1 1/2 pounds turkey, sliced
2 Roma tomatoes, sliced
Olive oil, for brushing

Instructions

Step 1: Lay the bread slices on a flat surface and spread pesto evenly on each slice. Place the fontina cheese on top of the pesto on all slices. Set aside 4 slices for layering later.
Step 2: Place the sliced turkey over the cheese on the 4 bread slices you set aside.
Step 3: Add the sliced Roma tomatoes on top of the turkey layers.
Step 4: Top each sandwich with the remaining bread slices, pesto side down, and press lightly to secure. Brush both sides of each sandwich with olive oil.
Step 5: Grill or toast the sandwiches over medium-high heat until the bread is golden brown and the cheese has melted, about 3-5 minutes per side. Remove from heat and slice in half before serving.

Tips & Variations

Use fresh basil pesto for a vibrant flavor, or try swapping fontina for mozzarella or provolone for a different cheese twist.
Add a handful of fresh spinach or arugula inside the panini for extra greens and crunch.
If you don’t have a panini press, use a grill pan or a cast-iron skillet with a heavy lid or another pan on top to press the sandwich while cooking.

Storage

Store any leftover panini wrapped tightly in foil or an airtight container and refrigerate for up to 2 days. Reheat in a skillet or panini press to restore the crispy crust and melt the cheese again.

How to Serve

The image shows a close-up of a toasted sandwich cut in half and stacked, secured with a toothpick. The sandwich has two main layers of golden toasted bread with grill marks on the top layer. Inside, there are multiple thin layers of light pink sliced turkey meat, alternating with thick, gooey, melted pale yellow cheese that stretches slightly out of the edges. The sandwich is placed on a wooden cutting board, with some fresh green basil and red tomato blurred in the background over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of bread?

Yes, you can use ciabatta, baguette, or whole wheat bread. Just choose a bread that holds up well to grilling and has a sturdy texture.

Is it possible to make this sandwich vegetarian?

Absolutely. Simply omit the turkey and add extra vegetables like grilled zucchini, mushrooms, or roasted red peppers for a delicious vegetarian version.

Easy Turkey Basil Pesto Panini Recipe

Print Recipe

★★★★★

4.4 from 87 reviews

A delicious and easy-to-make Turkey Basil Pesto Panini featuring layers of sourdough bread, aromatic pesto, gooey fontina cheese, savory turkey slices, and fresh Roma tomatoes, all grilled to golden perfection for a satisfying and flavorful sandwich.

Author: Marco
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 sandwiches 1x
Category: Lunch
Method: Stovetop
Cuisine: American

Ingredients

Scale

Sandwich Ingredients

8 pieces sourdough bread
1 cup basil pesto
1/2 pound fontina cheese, sliced
1 1/2 pounds turkey, sliced
2 Roma tomatoes, sliced
Olive oil, for brushing

Instructions

Prepare the bread and spread pesto. Lay the sourdough bread slices on a flat surface. Evenly spread pesto on each slice of bread to add aromatic basil flavor.
Add cheese onto bread. Distribute the sliced fontina cheese evenly onto each slice of bread over the pesto. Then set aside 4 of these prepared slices for layering.
Layer turkey on cheese. Place the sliced turkey evenly across the 4 slices of bread topped with cheese. This adds protein and savory taste to the sandwich.
Add fresh tomatoes. Arrange the sliced Roma tomatoes evenly over the turkey on each sandwich slice to add freshness and juiciness.
Top with remaining bread slices. Place the remaining 4 pesto and cheese topped bread slices on top of the layered slices to complete the sandwich. Lightly press down to secure the layers together.
Brush sandwiches with olive oil. Brush both sides of each sandwich with olive oil to promote a golden, crispy crust when grilling.
Grill or toast sandwiches. Cook the sandwiches on medium-high heat using a grill pan or skillet until the bread is golden brown and the cheese is melted, about 3-5 minutes per side.
Serve. Remove sandwiches from heat, slice in half diagonally, and serve warm.

Notes

Use fresh pesto for the best flavor or store-bought pesto as a convenient alternative.
You can substitute fontina cheese with mozzarella or provolone for similar melting properties.
Adjust turkey quantity based on preference for a lighter or heartier sandwich.
Cooking times may vary depending on the thickness of the bread and the heat level of your grill or pan.
Serve with a side salad or chips for a complete meal.

Keywords: Turkey Panini, Basil Pesto Sandwich, Grilled Sandwich, Easy Lunch Recipe, Fontina Cheese Panini