This Easy Turkey Basil Pesto Panini is a gourmet-style sandwich that brings bold Italian-inspired flavors to your table in just 15 minutes. Layered with melty fontina cheese, juicy tomato slices, tender turkey breast, and herbaceous basil pesto, all pressed between slices of crisp, golden sourdough, it’s the perfect balance of comfort and sophistication.
Why You’ll Love This Recipe
This panini is a quick and satisfying option for lunch or dinner, with minimal prep and maximum flavor. The combination of creamy pesto, rich fontina, and hearty turkey creates a deliciously gooey interior, while the sourdough provides a perfectly crisp exterior. It’s an ideal choice for using leftover turkey or deli slices and can be easily customized with additional vegetables or cheeses.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 8 slices sourdough bread
- 1 cup basil pesto
- ½ pound fontina cheese, sliced
- 1½ pounds sliced turkey breast
- 2 Roma tomatoes, thinly sliced
- Olive oil, for brushing
Directions
- Prepare the Bread:
Lay out all 8 slices of sourdough bread on a clean surface. Spread a generous layer of basil pesto on each slice. - Layer the Cheese:
Place sliced fontina cheese on top of the pesto on all slices. - Add the Turkey and Tomatoes:
On 4 of the bread slices, layer the sliced turkey breast evenly over the cheese.
Top the turkey with thin tomato slices. - Assemble the Paninis:
Place the remaining bread slices on top of each sandwich (cheese side down), forming 4 sandwiches. - Brush and Grill:
Lightly brush the outsides of each sandwich with olive oil.
Heat a grill pan or skillet over medium-high heat.
Grill each sandwich for 3–4 minutes per side, pressing gently with a spatula or panini press, until the bread is golden and the cheese is melted. - Serve:
Remove from heat, slice each panini in half, and serve immediately while hot and melty.
Servings and timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Calories per serving: Approximately 742 kcal
Variations
- Cheese Swap: Substitute mozzarella, provolone, or gouda for fontina.
- Add Greens: Layer in baby spinach or arugula for a peppery bite.
- Vegetarian Version: Replace turkey with grilled vegetables like zucchini or eggplant.
- Spicy Twist: Add a few slices of pickled jalapeños or a dash of crushed red pepper flakes.
- Sweet Touch: Add a thin layer of fig jam beneath the pesto for a sweet-savory contrast.
Storage/Reheating
Storage: Best enjoyed fresh, but you can store leftovers in the refrigerator, wrapped in foil, for up to 1 day.
Reheating: Reheat in a skillet or toaster oven until warm and crisp again. Avoid microwaving, as the bread may become soggy.
Freezing: Not recommended, as the texture of the bread and tomatoes may not hold up after thawing.
FAQs
Can I use a different type of bread?
Yes, ciabatta, focaccia, or Italian bread work well. Choose something sturdy that crisps nicely when grilled.
Can I make this panini in a regular skillet?
Absolutely. Use a heavy skillet and press the sandwich with another pan or spatula for that pressed effect.
Is there a dairy-free option?
Use a dairy-free cheese substitute and a pesto that doesn’t contain parmesan.
Can I make it ahead of time?
It’s best served fresh, but you can prep the sandwiches ahead and grill them just before serving.
What’s the best turkey to use?
Deli-sliced turkey works well, but leftover roasted turkey breast is excellent for added texture and flavor.
Do I need a panini press?
No. A heavy skillet or grill pan does the job just fine.
Can I add more vegetables?
Yes, roasted red peppers, grilled onions, or avocado slices make great additions.
What can I serve this with?
Pair it with a simple green salad, chips, or tomato soup for a complete meal.
Can I use store-bought pesto?
Yes, store-bought basil pesto is convenient and flavorful, but homemade is even better if you have time.
How do I prevent the bread from getting soggy?
Brush only the outside with oil, and make sure to grill at a high enough heat to crisp the bread quickly.
Conclusion
The Easy Turkey Basil Pesto Panini is a delicious, no-fuss sandwich that’s big on flavor and texture. With gooey fontina, zesty pesto, and juicy tomatoes nestled between crunchy sourdough, it’s comfort food with a gourmet twist. Ready in minutes and endlessly customizable, this panini is sure to become a staple in your quick meal rotation.
Print
Turkey Basil Pesto Panini
- Total Time: 15 minutes
- Yield: 4 servings
Description
This Turkey Basil Pesto Panini is the ultimate grilled sandwich — crispy sourdough, melty fontina cheese, juicy tomatoes, and savory sliced turkey, all layered with rich basil pesto. Quick to make and bursting with Italian-inspired flavors, it’s perfect for lunch, dinner, or anytime comfort food.
Ingredients
-
8 slices sourdough bread
-
1 cup basil pesto
-
1/2 lb fontina cheese, sliced
-
1 1/2 lbs sliced turkey breast
-
2 Roma tomatoes, thinly sliced
-
Olive oil, for brushing
Instructions
-
Lay out all 8 slices of bread. Spread a generous layer of basil pesto on each slice.
-
Layer fontina cheese on all 8 slices. Set aside 4 slices to use as tops.
-
Evenly divide turkey over the remaining 4 slices, placing it on top of the cheese.
-
Add tomato slices over the turkey.
-
Top with the reserved bread slices, cheese side down, to complete the sandwiches.
-
Brush the outsides of each sandwich lightly with olive oil.
-
Heat a grill pan or skillet over medium-high heat. Grill paninis for 3–4 minutes per side, pressing gently, until bread is golden and cheese is melted.
-
Slice in half and serve warm.
Notes
-
Swap fontina with mozzarella, provolone, or gouda if preferred.
-
For extra crunch, toast the bread slightly before assembling.
-
Great served with a side salad, chips, or soup.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course / Sandwich
- Method: Grilling / Panini Press
- Cuisine: Italian-Inspired
