Description
This Turkey Pesto Panini is a quick and delicious lunch option featuring crispy toasted bread, savory turkey, creamy provolone cheese, and fresh veggies, all enhanced with flavorful pesto and mayonnaise. Ready in just 10 minutes, it’s perfect for a satisfying meal that’s both warm and melty inside with a perfectly crisp exterior.
Ingredients
Panini Ingredients
- 1 tablespoon olive oil
- 4 slices bread
- ¼ cup pesto
- 2 tablespoons mayonnaise
- 6 ounces thinly sliced turkey breast (either deli turkey or leftover turkey)
- 3 ounces sliced provolone cheese
- 1 cup baby spinach
- ½ cup sliced roasted red pepper
- 1 medium tomato, sliced
Instructions
- Preheat the Panini Press: Turn on your panini press and let it heat up to ensure even grilling.
- Prepare the Bread: Brush one side of each slice of bread with olive oil to get that crispy, golden finish once grilled.
- Spread Condiments: Spread pesto on the un-oiled side of two slices of bread and mayonnaise on the un-oiled side of the other two slices.
- Assemble the Sandwich: On the pesto-spread bread, layer turkey, provolone cheese, baby spinach, roasted red pepper slices, and tomato slices to build the flavorful filling.
- Top the Sandwich: Cover with the remaining two slices of bread, mayonnaise side down to complete the sandwich.
- Grill the Panini: Place the assembled sandwiches in the preheated panini press, close the lid, and cook for about 5 minutes or until the cheese melts and the bread is beautifully golden brown and crispy.
Notes
- Use day-old bread for the best texture and crispiness when grilled.
- Feel free to swap provolone cheese with mozzarella or Swiss for different flavor profiles.
- Leftover roasted red peppers can be replaced with fresh bell pepper slices if unavailable.
- Adding a sprinkle of black pepper or red pepper flakes can add a nice kick.
- Serve immediately for the best taste and texture.
