Description
This Sun-Dried Tomato Pesto Turkey Sandwich is a flavor-packed, gourmet-style sandwich featuring juicy turkey, creamy pesto, sun-dried tomatoes, and melty cheese on toasted artisan bread. Perfect for lunch, meal prep, or a quick yet satisfying dinner!
Ingredients
Units
Scale
For the Sandwich:
- 4 slices sourdough, ciabatta, or whole-grain bread
- 6–8 oz sliced turkey breast (deli or leftover roasted turkey)
- 1/2 cup baby spinach or arugula
- 4 slices provolone, mozzarella, or Swiss cheese
- 2 tablespoons butter or olive oil (for toasting the bread)
For the Sun-Dried Tomato Pesto:
- 1/2 cup sun-dried tomatoes (packed in oil, drained)
- 1/4 cup basil leaves
- 2 tablespoons parmesan cheese, grated
- 1 tablespoon pine nuts or walnuts (optional, for extra depth)
- 1 clove garlic
- 3 tablespoons olive oil
- 1/2 teaspoon lemon juice
- Salt & black pepper to taste
Instructions
Step 1: Make the Sun-Dried Tomato Pesto
- In a food processor, blend sun-dried tomatoes, basil, parmesan, pine nuts, garlic, olive oil, and lemon juice until smooth.
- Season with salt and pepper, adjusting to taste. Set aside.
Step 2: Assemble the Sandwich
- Spread sun-dried tomato pesto on one side of each bread slice.
- Layer on turkey, cheese, and baby spinach/arugula.
- Top with the second slice of bread.
Step 3: Toast the Sandwich (Choose Your Method!)
✔ Grilled: Melt butter in a skillet over medium heat and toast each side for 2-3 minutes until golden brown.
✔ Panini Press: Grill for 3-5 minutes until crispy.
✔ Oven: Bake at 375°F (190°C) for 10 minutes, flipping halfway.
Step 4: Serve & Enjoy!
- Slice in half and serve with chips, a side salad, or a warm soup!
- Optional: Add a drizzle of balsamic glaze for extra depth of flavor.
Notes
✔ Make it spicy? Add red pepper flakes or a drizzle of hot honey.
✔ No turkey? Substitute with grilled chicken or smoked tofu.
✔ Extra creamy? Spread a thin layer of goat cheese or ricotta under the pesto.
✔ Gluten-free? Use your favorite gluten-free bread.