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
Scale
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.
