Name: Easy Turkey Basil Pesto Panini Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian-American
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

Jump to Recipe

Nothing beats the fresh, vibrant flavors packed into the Easy Turkey Basil Pesto Panini. This sandwich brings together tender turkey, creamy fontina cheese, and a punch of aromatic basil pesto, all nestled between slices of crispy sourdough bread. Whether you’re craving a quick lunch or a satisfying dinner, this panini is your go-to comfort food that’s both simple to make and truly delicious. It’s a perfect balance of savory, herby, and fresh that will have you reaching for seconds.

Easy Turkey Basil Pesto Panini Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe plays a vital role in creating the perfect Easy Turkey Basil Pesto Panini. From the crusty sourdough providing texture to the creamy fontina melting beautifully, every component is thoughtfully chosen for flavor and harmony.

Sourdough bread: The sturdy, tangy base that crisps up beautifully for that perfect panini crunch.
Pesto: Brings intense basil flavor and a luscious, herbaceous layer that ties everything together.
Fontina cheese: A mild, creamy cheese that melts perfectly, binding all the savory ingredients.
Turkey slices: Tender and lean, adding a satisfying protein punch without overwhelming the flavors.
Roma tomatoes: Fresh and juicy slices that add brightness and a touch of acidity.
Olive oil: Used for brushing the bread, it ensures a golden, crispy finish on the panini.

How to Make Easy Turkey Basil Pesto Panini

Step 1: Prepare the Bread and Pesto

Start by laying your sourdough bread slices flat on a clean surface. Spread a generous layer of basil pesto on each slice—this is the flavor powerhouse of our panini, creating an aromatic foundation that will infuse every bite.

Step 2: Add the Cheese

Next, place sliced fontina cheese on top of the pesto-covered bread. Fontina’s creamy melt is essential for binding ingredients and adding richness, so be sure to distribute it evenly!

Step 3: Layer the Turkey

Now, on four of the prepared bread slices, layer the turkey slices evenly over the fontina. The turkey brings a hearty texture and mild flavor that complements the herbal pesto perfectly.

Step 4: Add Fresh Tomato Slices

Top the turkey with slices of ripe Roma tomatoes. Their juicy freshness brightens the panini, balancing out the richness of the cheese and the savoriness of the turkey.

Step 5: Assemble and Brush with Olive Oil

Cover with the remaining bread slices, pesto side down, and press gently to secure. Brush both sides of each sandwich with olive oil, ensuring they crisp up beautifully when grilled.

Step 6: Grill to Perfection

Place your assembled paninis on a grill or panini press over medium-high heat. Cook until the bread is golden brown and irresistibly crispy, and the fontina cheese is melted to creamy perfection. Once done, remove from heat and slice in half to serve.

How to Serve Easy Turkey Basil Pesto Panini

Garnishes

Sprinkle a bit of freshly cracked black pepper or a few torn basil leaves on your panini to enhance its aroma and presentation. A light drizzle of balsamic glaze can also add a delightful tangy contrast that complements the basil pesto beautifully.

Side Dishes

This panini pairs wonderfully with a crisp green salad tossed with lemon vinaigrette or a handful of crunchy sweet potato fries for a casual, crowd-pleasing meal. For something warm, a bowl of creamy tomato soup is an unbeatable classic match.

Creative Ways to Present

Try cutting your panini into small sliders for a fun appetizer or serve it alongside a colorful antipasto platter of olives, marinated artichokes, and roasted peppers. You can also switch up the bread with ciabatta or focaccia for a rustic twist that keeps things exciting.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover paninis tightly in aluminum foil or plastic wrap and store them in the refrigerator for up to 2 days. This helps maintain their freshness and flavor without the bread becoming soggy.

Freezing

You can freeze leftover Easy Turkey Basil Pesto Panini by wrapping them securely in plastic wrap and then placing them in a freezer-safe bag. Freeze for up to 1 month. Thaw overnight in the fridge before reheating to keep the texture intact.

Reheating

Reheat your panini in a preheated oven or toaster oven at 350°F for about 10 minutes or until the cheese is bubbly and the bread is crisp again. Avoid microwaving as it tends to make the bread chewy rather than crunchy.

FAQs

Can I use other types of cheese instead of fontina?

Absolutely! Mozzarella or provolone are great alternatives that melt well and have mild flavors complementary to pesto and turkey.

Is it necessary to use pesto, or can I substitute it?

Pesto is key to this panini’s flavor profile, but if you’re in a pinch, a spread of garlic aioli or a sun-dried tomato tapenade can make tasty substitutes, though it will change the original flavor.

Can I make this panini vegetarian?

Yes! Simply leave out the turkey and pile on grilled vegetables like zucchini, roasted red peppers, and mushrooms to maintain a satisfying filling.

What bread works best for making paninis?

Breads with a sturdy crust and chewy interior like sourdough, ciabatta, or focaccia hold up best when pressed and grilled, preventing sogginess and providing that crunchy texture.

How long should I grill the panini?

Grill on medium-high heat for about 3-5 minutes per side, or until the bread is golden and the cheese is fully melted. Keep an eye on it so it doesn’t burn.

Final Thoughts

The Easy Turkey Basil Pesto Panini is truly one of those recipes that feels both special and effortlessly doable any day of the week. Its fresh flavors, melty cheese, and satisfying crunch make it a delicious crowd-pleaser that you’ll want to keep in your regular rotation. Trust me, once you try this panini, it’ll become your new favorite quick and tasty meal. Give it a go and enjoy every flavorful bite!

Easy Turkey Basil Pesto Panini Recipe

★★★★★

4.7 from 30 reviews

Author: lilan
Total Time: 20 minutes
Yield: 4 sandwiches 1x
Diet: Halal

Print Recipe

Description

This Easy Turkey Basil Pesto Panini is a delicious and satisfying sandwich featuring layers of savory turkey, melted fontina cheese, fresh Roma tomatoes, and vibrant basil pesto on crusty sourdough bread. Grilled to golden perfection and brushed with olive oil, this panini is a perfect quick lunch or casual dinner option.

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 8 slices of sourdough bread on a flat surface. Evenly spread basil pesto over each slice, ensuring good coverage for flavor.
Add the cheese: Divide the sliced fontina cheese among the bread slices, placing it on top of the pesto. Set aside 4 slices with cheese for assembling sandwiches.
Layer the turkey: Distribute the sliced turkey evenly over the 4 cheese-covered slices of bread.
Add tomato slices: Place the sliced Roma tomatoes evenly on top of the turkey layers.
Assemble the sandwiches: Top each prepared slice with the remaining pesto and cheese-covered bread slices, pressing lightly to secure.
Brush with olive oil: Lightly brush both sides of each sandwich with olive oil to achieve a golden crust when grilled.
Grill the paninis: Place sandwiches on a grill or panini press over medium-high heat. Grill until the bread is golden brown and crispy and the cheese has melted, about 3-5 minutes per side if using a grill pan.
Serve: Remove sandwiches from heat and slice each panini in half diagonally before serving warm.

Notes

Use day-old sourdough bread for best grilling results as it will crisp up nicely without becoming soggy.
Fontina cheese melts beautifully but feel free to substitute with mozzarella or provolone if preferred.
For a spicier kick, add a few red pepper flakes to the pesto before spreading.
Leftover sandwiches can be wrapped and refrigerated for up to 2 days; reheat in a toaster oven for best results.
For gluten-free option, substitute sourdough with gluten-free bread.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Sandwich
Method: Grilling
Cuisine: Italian-American