Description
This Easy Turkey Basil Pesto Panini is a quick and delicious sandwich featuring layers of savory turkey, creamy fontina cheese, fresh tomato slices, and fragrant basil pesto, all pressed between crispy sourdough bread. Perfect for a satisfying lunch or light dinner, this panini combines fresh ingredients and simple preparation for a flavorful meal ready in just 15 minutes.
Ingredients
Scale
Sandwich Ingredients
- 8 pieces sourdough bread
- 1 cup basil pesto
- 1/2 pound fontina cheese, sliced
- 1 1/2 pounds turkey, sliced
- 2 Roma tomatoes, sliced
- Olive oil, for brushing
Instructions
- Prepare the bread and spread pesto: Lay the sourdough bread slices flat on a clean surface. Spread a generous amount of basil pesto on each slice to infuse the bread with flavor.
- Add the cheese: Evenly divide the sliced fontina cheese among the bread slices, placing the cheese directly on top of the pesto. Set aside four of these prepared slices.
- Layer the turkey: Distribute the sliced turkey evenly over the cheese on the four set-aside slices, ensuring each one is well covered.
- Add tomato slices: Place the sliced Roma tomatoes over the turkey to add freshness and juiciness to the panini.
- Assemble the sandwiches: Top each of the prepared open-faced sandwiches with the remaining pesto-spread bread slices. Lightly press down on the sandwiches to help them stick together.
- Brush with olive oil: Brush both sides of each sandwich with olive oil to promote golden browning during cooking.
- Grill the paninis: Heat a panini press, grill pan, or skillet over medium-high heat. Grill or toast the sandwiches until the bread turns golden brown and the fontina cheese melts, about 3-5 minutes per side if not using a press.
- Serve: Remove the paninis from heat and slice each sandwich in half. Serve warm and enjoy the melty, savory flavors.
Notes
- You can substitute sourdough bread with ciabatta or baguette slices for variation.
- If you don’t have a panini press, use a heavy skillet or cast iron pan and press down with another pan or foil-wrapped brick.
- For an extra crunch, add fresh spinach or arugula inside the sandwich before grilling.
- Store leftovers wrapped in foil and reheat in a panini press or oven to maintain crispiness.
