If you’ve been craving a sandwich that’s bursting with fresh, vibrant flavors and an irresistible melty center, you’re going to love this Easy Turkey Basil Pesto Panini Recipe. It’s a delightful combination of savory turkey, creamy fontina cheese, and herbaceous basil pesto all nestled between crunchy sourdough slices. Whether you need a quick lunch or a satisfying dinner, this panini is both simple to make and incredibly satisfying. Trust me, once you try this Easy Turkey Basil Pesto Panini Recipe, it might just become your go-to comfort meal.
Ingredients You’ll Need
Gathering your ingredients for this Easy Turkey Basil Pesto Panini Recipe is a breeze because each item is straightforward but essential, bringing its own special touch to the final sandwich. From the tender turkey to the rich fontina cheese and flavorful basil pesto, every ingredient plays a role in making this panini a standout.
- Sourdough bread: Choose thick, sturdy slices to hold all the goodies and deliver a perfect crunchy crust.
- Basil pesto: Adds a fresh and aromatic punch that brightens up every bite.
- Fontina cheese: Melts beautifully, giving the panini that gooey and creamy texture we all crave.
- Turkey slices: Provides lean, savory protein that balances the rich ingredients perfectly.
- Roma tomatoes: Bring a juicy, slightly tangy freshness to cut through the richness.
- Olive oil: Brushed on the bread for crispiness and a subtle, fruity flavor during grilling.
How to Make Easy Turkey Basil Pesto Panini Recipe
Step 1: Assemble the Panini
Start by laying out your slices of sourdough bread on a clean surface. Spread a generous amount of basil pesto over each slice — this herbaceous layer is what truly defines the flavor profile of the panini.
Step 2: Layer the Fontina Cheese
Next, place slices of fontina cheese evenly over the pesto on each slice of bread. The fontina will melt into a luscious, creamy layer that ties all the flavors together while adding a subtle nuttiness.
Step 3: Add Turkey and Tomatoes
Now it’s time to pile on the turkey slices over the cheese on half of the bread slices. Follow this with fresh tomato slices, which introduce a juicy brightness and a pop of color to your panini.
Step 4: Top and Prepare for Grilling
Place the remaining bread slices on top to form sandwiches, then gently press down to help everything adhere. Brush both sides of each sandwich lightly with olive oil — this will ensure a golden, crispy crust during grilling.
Step 5: Grill the Panini
Heat up your panini press or a grill pan over medium-high heat. Grill the sandwiches for about 4 to 5 minutes per side, or until the bread is beautifully toasted and the fontina cheese has melted into a gooey dream.
Step 6: Serve Warm and Enjoy
Once done, remove the paninis from heat, slice them in half, and get ready to dig in. The melty cheese, savory turkey, and fragrant basil pesto make every bite a little celebration of flavor.
How to Serve Easy Turkey Basil Pesto Panini Recipe
Garnishes
To elevate your Easy Turkey Basil Pesto Panini Recipe, consider a light garnish of fresh basil leaves or a sprinkle of cracked black pepper. These little touches sharpen the herbal notes and add a fresh, lively contrast to the savory sandwich.
Side Dishes
This panini pairs beautifully with simple sides like a crisp mixed green salad tossed in a lemon vinaigrette or some crunchy kettle-cooked chips. If you want something heartier, a bowl of tomato basil soup complements the sandwich perfectly, turning your meal into a cozy classic.
Creative Ways to Present
Present your panini sliced diagonally to showcase those beautiful layers of melted cheese and vibrant tomatoes. Arrange them on a rustic wooden board with colorful napkins and a small ramekin of extra basil pesto for dipping. It’s a welcoming presentation that invites everyone to savor each flavorful bite.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from your Easy Turkey Basil Pesto Panini Recipe, wrap them tightly in plastic wrap or foil, then refrigerate. They’ll keep well for up to 2 days, making for a tasty next-day lunch or dinner option.
Freezing
You can freeze assembled, ungrilled paninis by wrapping each sandwich individually in plastic wrap and placing them in a freezer-safe bag. This way, you can enjoy freshly grilled paninis whenever you like; just thaw before grilling for best results.
Reheating
For reheating, the best method is to use a panini press or a grill pan again to bring back that crisp crust and warm, melted cheese. Alternatively, reheat in a regular skillet over medium heat, pressing gently with a spatula until warmed through and golden on both sides.
FAQs
Can I use a different type of bread for this panini?
Absolutely! While sourdough adds great flavor and crunch, ciabatta or a hearty multigrain bread also work wonderfully to hold the fillings without getting soggy.
Is fontina cheese necessary or can I substitute it?
Fontina cheese is ideal because of its excellent melting properties and mild flavor, but you can substitute mozzarella or provolone cheese if needed. Just pick one that melts well and complements the pesto.
Can I make this panini vegetarian?
Yes! Simply skip the turkey and add extra tomatoes, fresh spinach, or even grilled vegetables like zucchini or roasted red peppers for a delicious vegetarian version of this Easy Turkey Basil Pesto Panini Recipe.
How can I make the pesto myself?
Making your own basil pesto is easy and rewarding — blend fresh basil leaves, garlic, pine nuts, Parmesan cheese, olive oil, and a pinch of salt until smooth. Homemade pesto really takes this panini to the next level.
What’s the best way to keep the panini from getting soggy?
Brushing the outside of the bread with olive oil before grilling helps create a crispy exterior that keeps the sandwich from becoming soggy. Also, make sure to use dry tomato slices and avoid overloading with moist ingredients.
Final Thoughts
This Easy Turkey Basil Pesto Panini Recipe is one of those comforting and delicious sandwiches that’s perfect for any day you want something quick yet scrumptiously satisfying. The blend of pesto, fontina cheese, turkey, and tomato inside crunchy sourdough creates a balance of flavors and textures that’s hard to beat. I can’t wait for you to try it and see just how addictive this simple recipe can be!
Print
Easy Turkey Basil Pesto Panini Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 sandwiches
- Category: Sandwiches
- Method: Grilling
- Cuisine: American
Description
This Easy Turkey Basil Pesto Panini is a quick and delicious sandwich featuring layers of flavorful basil pesto, gooey fontina cheese, savory turkey slices, and fresh Roma tomatoes, all grilled to golden perfection in a panini press or grill pan. Ready in just 20 minutes, it’s perfect for a satisfying lunch or light dinner.
Ingredients
Sandwich Ingredients
- 8 slices sourdough bread
- 1 cup basil pesto
- 1/2 lb fontina cheese, sliced
- 1 1/2 lbs turkey, sliced
- 2 Roma tomatoes, sliced
- Olive oil, for brushing
Instructions
- Assemble the Panini: Lay out the sourdough bread slices on a clean work surface. Spread a generous layer of basil pesto on each slice, then layer slices of fontina cheese on top of the pesto-coated bread.
- Add Turkey and Tomatoes: Evenly distribute the sliced turkey over half of the bread slices, layering it over the cheese. Place the sliced Roma tomatoes on top of the turkey to add freshness and flavor.
- Top and Prepare for Grilling: Place the remaining bread slices on top of the layered ones to form sandwiches. Press down gently to compact. Brush both the top and bottom of each sandwich lightly with olive oil to help create a crispy, golden crust when grilled.
- Grill the Panini: Heat a panini press or grill pan over medium-high heat. Place the sandwiches inside and grill them for about 4-5 minutes per side, or until the bread is toasted golden brown and the fontina cheese has melted completely.
- Serve: Remove the paninis from the heat, slice each in half for easier handling, and serve warm. Enjoy your melty, flavorful Turkey Basil Pesto Panini!
Notes
- You can substitute sourdough bread with ciabatta or focaccia for a different texture and flavor.
- If you don’t have fontina cheese, mozzarella or provolone are good alternatives that melt well.
- For extra crispiness, add a little more olive oil before grilling.
- A panini press works best, but a grill pan and a heavy skillet to press down the sandwiches can be used as a substitute.
- Leftovers can be wrapped in foil and reheated in a panini press or oven to maintain crispness.
