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Nothing says comfort food quite like a melty, flavorful sandwich, and this Easy Turkey Basil Pesto Panini Recipe delivers that in every glorious bite. With layers of creamy fontina cheese, bright basil pesto, tender turkey, and juicy tomatoes nestled between crispy sourdough bread, this panini strikes the perfect harmony of fresh and indulgent. It’s the kind of recipe you’ll reach for when you want a quick yet impressive meal that feels homemade and special. Trust me, once you try this panini, it will become one of your go-to lunches or casual dinners.
Ingredients You’ll Need
Don’t be fooled by the simplicity of these ingredients—each one plays a crucial role in making this panini bursting with flavor and texture. From the fresh basil pesto to the creamy fontina and ripe tomatoes, everything combines beautifully to create a sandwich you’ll crave again and again.
- 8 slices sourdough bread: The perfect sturdy, slightly tangy bread that crisps beautifully for that golden panini crust.
- 1 cup basil pesto: Adds a fresh, herbaceous punch that infuses every bite with vibrant flavor.
- 1/2 lb fontina cheese, sliced: Melts wonderfully, creating a smooth, creamy texture that complements the turkey.
- 1 1/2 lbs turkey, sliced: Lean and flavorful, the turkey adds hearty protein and a tender bite.
- 2 Roma tomatoes, sliced: Provide juicy, slightly sweet bursts that balance the richness of the cheese and pesto.
- Olive oil, for brushing: Ensures a golden, crispy exterior when grilled and adds a subtle fruity note.
How to Make Easy Turkey Basil Pesto Panini Recipe
Step 1: Prep the Bread and Spread Pesto
Start by laying out your sourdough slices on a clean surface. Spread a generous layer of basil pesto on each slice to bring in that herbal freshness at the foundation of this sandwich. Then, lay slices of fontina cheese evenly over the pesto. The cheese is essential here as it melts into a luscious bed for the turkey and tomatoes.
Step 2: Add Turkey and Tomato Layers
Now, divide your turkey slices evenly across four of the bread slices, gently layering each piece over the melted cheese. Top the turkey with those juicy Roma tomato slices, which add just the right amount of brightness and acidity to cut through the richness of the fontina and pesto.
Step 3: Assemble and Brush with Olive Oil
Place the remaining four bread slices on top of the turkey-tomato layers to form complete sandwiches. Press down lightly to help everything meld together. Then, brush both sides of each sandwich with olive oil—this step is key to achieving that coveted crisp, golden finish during grilling.
Step 4: Grill to Perfection
Heat your panini press or grill pan over medium-high heat. Cook each sandwich for approximately 4 to 5 minutes per side, or until the bread is toasted beautifully and the cheese is melted into gooey perfection. Keep an eye on them so they don’t burn while achieving that ideal crunch.
Step 5: Slice and Enjoy
Once perfectly grilled, remove the panini from heat and let it rest for a minute before slicing each sandwich in half. Serve while warm so you can savor the melty cheese and aromatic basil pesto with every bite. Your Easy Turkey Basil Pesto Panini Recipe is ready to delight!
How to Serve Easy Turkey Basil Pesto Panini Recipe
Garnishes
To elevate your panini even further, consider topping your slices with a sprinkle of fresh basil leaves or a few cracks of black pepper. A light drizzle of balsamic glaze can add a touch of sweetness and acid that pairs beautifully with the pesto and tomatoes.
Side Dishes
This panini pairs perfectly with simple sides like a crisp green salad dressed with lemon vinaigrette or a bowl of tomato soup for cozy comfort. Crispy sweet potato fries or a handful of crunchy veggie chips also make for delightful accompaniments. Keeping the sides fresh and light helps balance the heartiness of the sandwich.
Creative Ways to Present
For a fun gathering or picnic, cut the panini into smaller finger-sized rectangles and serve on a rustic wooden board with bowls of pesto and aioli for dipping. You could also stack the sandwiches open-faced to show off the colorful layers — a feast for the eyes as well as the palate.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap them tightly in foil or plastic wrap and refrigerate for up to 2 days. Keep in mind that the bread may lose some of its crispiness, but the flavors will still be delicious.
Freezing
To freeze the panini, assemble them but do not grill. Wrap each sandwich individually in plastic wrap followed by foil to prevent freezer burn. Freeze for up to 1 month. When ready to eat, thaw overnight in the fridge and then grill as usual.
Reheating
Reheat your panini in a panini press or skillet over medium heat until warmed through and the bread regains its crispiness. Avoid microwaving if possible, since it tends to make the bread soggy and the cheese rubbery.
FAQs
Can I use a different type of cheese in this Easy Turkey Basil Pesto Panini Recipe?
Absolutely! While fontina melts beautifully and has a mild flavor, mozzarella, provolone, or even Swiss cheese would work wonderfully depending on your taste preferences.
What can I substitute for sourdough bread?
If sourdough isn’t available, ciabatta, baguette, or even a sturdy whole grain bread would be excellent alternatives. The key is to use a bread that crisps well without falling apart in the press.
Is basil pesto homemade or store-bought better for this recipe?
Both work great! Store-bought pesto is a fantastic time-saver and still delivers delicious flavor. If you’re up for it, homemade pesto makes the sandwich even more vibrant and fresh.
Can I make this recipe vegetarian?
Yes! Simply skip the turkey and add extra cheese, roasted vegetables, or even sliced avocado for a satisfying vegetarian version of this panini.
What should I do if I don’t have a panini press?
No worries! You can use a grill pan or a regular skillet. Press the sandwich down with a heavy pan or a foil-wrapped brick and cook each side until golden and the cheese melts.
Final Thoughts
If you’re searching for a quick, satisfying meal that feels like a little celebration in every bite, you really can’t go wrong with this Easy Turkey Basil Pesto Panini Recipe. It’s simple to prepare, packed with vibrant flavors, and makes an excellent lunch, dinner, or anytime snack. Go ahead, give it a try—you might just find your new favorite sandwich to impress family and friends alike!
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Easy Turkey Basil Pesto Panini Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 sandwiches
- Category: Sandwich
- Method: Grilling
- Cuisine: American
Description
This Easy Turkey Basil Pesto Panini is a flavorful and quick-to-make sandwich perfect for lunch or a light dinner. Featuring layers of savory turkey, creamy fontina cheese, fresh Roma tomatoes, and aromatic basil pesto, all pressed between crispy sourdough bread, this panini delivers a satisfying melty, crunchy bite every time.
Ingredients
Bread
- 8 slices sourdough bread
Spread and Cheese
- 1 cup basil pesto
- 1/2 lb fontina cheese, sliced
Meat and Vegetables
- 1 1/2 lbs turkey, sliced
- 2 Roma tomatoes, sliced
Additional
- Olive oil, for brushing
Instructions
- Prepare Bread and Spread: Lay out the sourdough slices on a clean surface. Spread a generous amount of basil pesto evenly on each slice to infuse the bread with fresh, herbal flavor.
- Add Cheese: Layer slices of fontina cheese on top of the pesto-spread bread slices, ensuring each slice is well covered to melt nicely later.
- Assemble Sandwiches: Divide the turkey slices evenly among four of the bread slices, placing them over the cheese layer. Then, add the sliced Roma tomatoes on top of the turkey for freshness and juiciness.
- Top and Brush: Place the remaining four bread slices on top of each assembled sandwich to close them. Press down gently to compact the fillings, then brush both sides of each sandwich with olive oil to ensure a golden, crispy exterior when cooked.
- Grill Paninis: Heat a panini press or grill pan over medium-high heat. Place each sandwich on the heat source and grill until the bread is golden brown and the cheese is melted, about 4-5 minutes per side, flipping carefully if using a grill pan.
- Serve: Remove the paninis from the heat and slice each in half. Serve immediately while warm and enjoy the melty, flavorful sandwiches.
Notes
- You can substitute the fontina cheese with mozzarella or provolone for a different but equally melty texture.
- If you don’t have a panini press, a grill pan or even a regular skillet with a heavy lid can work for pressing and grilling the sandwiches.
- For added flavor, consider adding a sprinkle of black pepper or dried oregano inside the sandwich before grilling.
- Leftover sandwiches can be wrapped tightly and stored in the refrigerator for up to 2 days and re-toasted to freshen.
