Turkey Pesto Sandwich Recipe

Ash Tyrrell

Turkey Pesto Sandwich Recipe

I just made the most incredible turkey pesto sandwich, and it completely changed my lunch game. The combination of savory turkey, bright pesto, and gooey melted cheese is just unbeatable.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Ingredients Method Notes

Ingredients

2 thick slices sourdough bread: Sourdough provides a sturdy base with a slight tang that complements the other flavors. A thick cut ensures the sandwich holds together without getting soggy.
3 –4 tbsp pesto sauce: Whether you use a quality store-bought version or your favorite homemade recipe the pesto is key. Its fresh, herby flavor is the heart of this sandwich.
100 g oven-roasted turkey breast sliced thinly: Using good quality, thinly sliced turkey is essential. It ensures the sandwich is easy to eat and that the meat doesn't overpower the other components.
2 –4 slices of bacon cooked: Bacon adds a wonderful smoky, salty crunch. Cook it until it's perfectly crisp to add a great textural contrast.
2 slices provolone cheese: Provolone melts beautifully and has a mild smooth flavor that doesn't compete with the pesto. For the best melt, use freshly sliced provolone.
4 large sun-dried tomatoes diced: These add a burst of sweet, tangy flavor and a pleasant chewy texture. They cut through the richness of the cheese and pesto.
2 tbsp unsalted butter room temperature: Spreading soft butter on the outside of the bread is the secret to a perfectly golden, crispy crust.

Method

Start by cooking your bacon in a skillet until it's crispy. Once done, place it on a paper towel-lined plate to drain any excess grease. While the bacon is cooking, you can gather and prepare your other ingredients, like dicing the sun-dried tomatoes.
Lay your two slices of sourdough bread on a cutting board. Spread the pesto sauce evenly over one side of each slice. On one slice, layer the thinly sliced turkey, followed by the crispy bacon, provolone cheese, and diced sun-dried tomatoes.
Place the second slice of bread, pesto-side down, on top to close the sandwich. Spread one tablespoon of the softened butter on the top surface of the sandwich. Carefully place the sandwich butter-side down onto a preheated skillet or griddle over medium heat.
While the first side is grilling, spread the remaining tablespoon of butter on the new top side. Cook for about 4-5 minutes per side, until the bread is golden brown and the cheese is beautifully melted. For an extra melty center, you can cover the skillet with a lid while it cooks.

Notes

I always recommend using leftover holiday turkey if you have it. The flavor is so much better than pre-packaged deli meat, but make sure you slice it very thin so it doesn't fall out when you flip the sandwich.
Don't be shy with the pesto. I've found that a generous layer on both slices of bread really infuses the whole sandwich with that amazing herby flavor.
For the absolute best melt, I let my cheese come to room temperature for a few minutes before assembling. It helps it get gooey much faster in the pan.
Pressing the sandwich down lightly with a spatula while it grills helps all the layers meld together and ensures an even, crispy crust.