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
Scale
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.
