If you’re craving a bright, flavorful sandwich that feels fresh yet comforting, this Easy Turkey Basil Pesto Panini Recipe is just the ticket. Packed with aromatic basil pesto, savory turkey, melty fontina cheese, and juicy tomato slices all nestled between crisp sourdough bread, it’s a perfect quick lunch or cozy dinner that will have you coming back for more. Trust me, the combination of creamy pesto and rich fontina cheese makes this panini irresistibly delicious and easy to whip up in no time.
Ingredients You’ll Need
Every successful recipe begins with simple ingredients that bring harmony to the final dish. The ingredients for this Easy Turkey Basil Pesto Panini Recipe are straightforward yet vibrant, each playing a special role—from the tangy pesto spreading layers of herbaceous flavor, to the melty fontina adding creaminess, and the fresh Roma tomatoes delivering that perfect juicy bite.
- 8 pieces sourdough bread: Provides a chewy, crusty base that’s sturdy enough for grilling yet soft on the inside.
- 1 cup pesto: Bursts with fresh basil, garlic, and pine nuts, making every bite fragrant and lively.
- 1/2 pound fontina cheese, sliced: Melts beautifully, creating gooey, buttery layers that complement the meat perfectly.
- 1 1/2 pounds turkey, sliced: Lean and tender, it forms the hearty protein element for a satisfying sandwich.
- 2 Roma tomatoes, sliced: Add a juicy, slightly sweet freshness that balances the rich cheese and pesto.
- Olive oil: Used to brush the bread, ensuring a golden, crispy finish when grilled.
How to Make Easy Turkey Basil Pesto Panini Recipe
Step 1: Spread the Pesto and Layer the Cheese
Start by laying out your sourdough bread slices on a clean, flat surface. Generously spread pesto over each slice—this is going to be the flavor foundation that ties everything together. Next, layer the fontina cheese evenly on top of the pesto on all slices. Set aside four of these prepared slices, as they will form one half of the sandwich.
Step 2: Add the Turkey
Take the remaining four bread slices with pesto and cheese and top each with a generous portion of sliced turkey. The turkey adds a substantial, meaty element that feels wholesome without overwhelming the bright pesto flavor.
Step 3: Place the Tomato Slices
Next, divide the fresh Roma tomato slices evenly on top of the turkey. These tomatoes bring refreshing juiciness and a pop of vibrant color which perfectly balances the richness of the cheese and pesto.
Step 4: Assemble and Prepare for Grilling
Top the tomato-covered slices with the reserved bread slices—pesto and cheese side down—then lightly press each sandwich together to hold all the layers in place. Don’t forget to brush both sides of each sandwich with olive oil; this will create that irresistible golden crust you’re aiming for when grilling.
Step 5: Grill Until Golden and Melted
Place your sandwiches on a panini press or a grill pan over medium-high heat. Grill each panini until the bread turns golden brown and crunchy, and the fontina cheese melts into luscious layers. This usually takes about 4 to 5 minutes per side. Once done, remove from heat and slice in half diagonally for an inviting presentation.
How to Serve Easy Turkey Basil Pesto Panini Recipe
Garnishes
While the panini shines on its own, adding fresh basil leaves or a sprinkle of cracked black pepper on top can amp up the aromatic experience. A drizzle of balsamic glaze also adds a lovely sweet-tart contrast that complements the pesto beautifully.
Side Dishes
Serve alongside a crisp green salad with a lemon vinaigrette or a cup of your favorite soup for a full, satisfying meal. Sweet potato fries or a small bowl of marinated olives are also fantastic options to keep the meal balanced and flavorful.
Creative Ways to Present
For a fun twist, cut the panini into smaller finger-sized pieces to serve at a casual gathering or party. You can also experiment with swapping out the fontina for fresh mozzarella or adding roasted red peppers for extra sweetness and texture.
Make Ahead and Storage
Storing Leftovers
If you have any leftover panini, wrap them tightly in foil or place in an airtight container before refrigerating. They will stay tasty for up to 2 days, making for a quick grab-and-go lunch the next day.
Freezing
This Easy Turkey Basil Pesto Panini Recipe freezes well if wrapped properly. Individually wrap sandwiches in plastic wrap and foil to prevent freezer burn, then freeze for up to one month. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
To revive a reheated panini, pop it in a skillet or panini press for a few minutes until warmed through and the bread crisps back up. Avoid microwaving directly as it can make the bread soggy and the cheese rubbery.
FAQs
Can I use other types of bread for this panini?
Absolutely! While sourdough adds a nice tang and texture, ciabatta, focaccia, or even a sturdy whole grain bread will work well. Just be sure the bread is firm enough to hold up during grilling.
Is there a substitute for fontina cheese?
Yes! Mozzarella, provolone, or gouda are great substitutes that melt well and pair nicely with turkey and pesto if you can’t find fontina.
Can I make this sandwich vegetarian?
Definitely. Swap out the turkey for grilled vegetables like zucchini, eggplant, or mushrooms. The pesto and cheese will still provide incredible flavor and texture.
How spicy is the basil pesto in this recipe?
Basil pesto is generally mild and herbaceous with a hint of garlic and nutty pine nuts. If you like a little heat, you can add a pinch of red pepper flakes when spreading the pesto on the bread.
What’s the best way to toast if I don’t have a panini press?
You can grill the panini in a skillet on the stove. Press down gently with a heavy pan or a spatula, and cook over medium heat, flipping carefully to toast both sides evenly until the cheese melts.
Final Thoughts
This Easy Turkey Basil Pesto Panini Recipe quickly became one of my go-to sandwiches whenever I want something wholesome, fresh, and utterly delicious with minimal fuss. The marriage of pesto, turkey, and melted fontina inside tangy sourdough bread is pure magic, and I hope you love making and sharing this recipe as much as I do. Give it a try soon—you’ll wonder how you ever lived without it!
Print
Easy Turkey Basil Pesto Panini Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 panini sandwiches
- Category: Sandwich
- Method: Grilling
- Cuisine: American
Description
This Easy Turkey Basil Pesto Panini is a delicious and satisfying sandwich perfect for a quick lunch or light dinner. Featuring savory sliced turkey, creamy fontina cheese, fresh Roma tomatoes, and a generous spread of vibrant basil pesto on crusty sourdough bread, then grilled to golden perfection. The olive oil brush ensures a crispy, flavorful crust, making this panini a perfect balance of fresh ingredients and melty goodness.
Ingredients
Bread and Spread
- 8 pieces sourdough bread
- 1 cup basil pesto
Fillings
- 1/2 pound fontina cheese, sliced
- 1 1/2 pounds turkey, sliced
- 2 Roma tomatoes, sliced
Other
- Olive oil, for brushing
Instructions
- Prepare the Bread: Lay the slices of sourdough bread flat on a clean surface. Spread a generous layer of basil pesto evenly over each slice to infuse the sandwich with rich herb flavor.
- Add Cheese: Evenly divide the sliced fontina cheese among the bread slices, placing it directly on top of the pesto. Set aside 4 slices with cheese ready for layering.
- Layer Turkey: Arrange the sliced turkey evenly on top of the cheese-layered bread slices, ensuring each sandwich will be hearty and flavorful.
- Add Tomatoes: Place the sliced Roma tomatoes evenly over the turkey on each of the prepared bread slices for fresh juiciness.
- Assemble and Brush: Top each layered slice with the remaining bread slices to complete the sandwiches. Lightly press down to secure the layers. Brush both sides of each sandwich with olive oil to achieve a crisp golden crust when grilled.
- Grill the Panini: Heat a panini press or a grill pan over medium-high heat. Grill the sandwiches until the bread is golden brown and crispy and the fontina cheese has melted, about 3-5 minutes per side if using a skillet. Remove from heat and slice each sandwich in half before serving.
Notes
- Use a panini press for best grilling results, or a grill pan or skillet works well too.
- Fontina cheese melts beautifully, but mozzarella or provolone can be good substitutes.
- Adjust the amount of pesto to your taste if you prefer a more or less intense herb flavor.
- Brush olive oil lightly to prevent sogginess and help crisp the bread.
- Serve immediately while hot for the best texture and flavor.
