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Turkey Pesto Panini
The ingredients in our Turkey Pesto Paninis are simple, but the flavor is BIG. You’ll love how quickly they come together and how easily you can turn them into a freezer meal too!
Yield: 6 paninis 1x
Prep: 10 minutesCook: 10 minutesTotal: 20 minutes
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Ingredients
- 6 ciabatta rolls (or 12 slices of sourdough bread)
- 6 slices Provolone cheese (or 12 slices, if you want to add 2 per panini)
- 1/2 cup Pesto
- 1/4 cup sun-dried tomatoes, finely chopped
- 1 pound all-natural deli turkey slices
- 2–3 tablespoons softened butter
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Instructions
Make It Now
- Build the Paninis: Butter the outside of both pieces of bread. Spread pesto on the inside of both pieces. To the bottom bun, add 1 slice of Provolone cheese, about 2-3 slices of turkey, and 2 teaspoons of chopped sun-dried tomatoes. Place other bun on top. (Freezing instructions begin here.)
- Cook the Paninis: Heat a skillet over medium-high heat. Place the sandwich(es) in the hot pan and press down with a spatula or another heavy-bottomed pan. Once the bread gets toasted on the first side and the cheese starts to melt, flip to the other side. Press the sandwich down again. Remove the sandwich from the pan once it’s golden brown on the second side, after a minute or two.
Freeze For Later:
Follow Step 1. Wrap each sandwich in foil and place in a large freezer bag. Seal and freeze.
Prepare From Frozen:
Thaw. Follow Step 2 to cook the paninis.
Notes/Tips
- You can use a panini press instead of a skillet, if you have one.
- A fun idea is to try cooking these in a waffle iron!
- Use deli-sliced turkey. It’s fresher an healthier.
- If you can’t make fresh pesto, opt for refrigerated pesto.