A delicious turkey pesto sandwich piled high with roasted turkey breast, italian meats, basil pesto, and cheese. This pesto sandwich is about to up your sandwich game to the next level.
There are few things my husband loves more than sandwiches. I mean he loves Jesus, me, and our sons, but I honestly think sandwiches may be next.
I created this Spicy Italian Turkey Pesto Sandwich recipe with him in mind. It is piled high with Boar's head turkey and soppressata, finely chopped giardiniera and pesto are pressed into a golden brown demi baguette, fresh mozzarella, thick slices of tomato, and baby arugula leaves. Think of this sandwich as an italian sub combined with a pesto grilled cheese combined with a turkey sandwich.
- Demi French Baguette (you could also use sourdough bread!
- olive oil
- turkey breast lunch meat
- basil pesto
- giardiniera, chopped fine
- tomato slices
- fresh mozzarella cheese
- fresh baby arugula
How to Make a Turkey Pesto Sandwich
Begin by slicing your demi baguette in half lengthwise. Heat a cast iron skillet with 1 tbsp. olive oil over medium heat. Place bread on hot skillet, cut side down and allow to brown, about 3-4 minutes.
While your bread is toasting, prepare the rest of your sandwich toppings. I like to chop the giardineria up finely so that it really gets into the nooks and crannies of the crusty bread!
Remove grilled bread from skillet and spread pesto on to the cut side of the bottom of the loaf. Add giardineria and remaining toppings. Finish with the other browned piece of baguette and serve.
Want to make this into a turkey pesto grilled cheese? Simply follow the previous steps and finish it on a panini press for 3-4 minutes until the mozzarella cheese is melted!
Variations and Tips
- This sandwich can also be made on the panini press instead of a cast iron skillet. Simply add all ingredients in between the slices of baguette and carefully transfer to the press and cook for 3-5 minutes, until the turkey pesto panini is cooked through.
- Add roasted red peppers for color and a bit of sweetness.
- Provolone cheese can be used in place of mozzerella.
- Baby spinach can take the place of arugula in this pesto turkey sandwich.
- Use a few slices of sourdough bread or a ciabatta roll.
- For the sliced turkey, leftover turkey from a carved turkey can be used if it's the season for it!
Interested in upping your sandwich game? Here are some more ideas for creating delicious sandwiches that are a bit unique.
dishes that could inspire great sandwiches
- Chicken Parmesan (chicken breast, marinara sauce, mozzarella, basil)
- Thanksgiving dinner sandwich (turkey, cranberry sauce, stuffing)
- Pizza (pepperoni, marinara sauce, mozzarella, additional veggies)
- Hot wings (grilled chicken, buffalo sauce (buffalo hot sauce and butter), bleu cheese dressing, iceberg)
more sandwich recipes
Soppressata is an italian cured meat. It is often made from pork, but can also be made from beef. It is made using a coarser grind than salami, and often has red pepper flakes mixed in. It is salted and then air dried to cure.
A demi baguette is simply a baguette, that is demi, or half, the size of a regular baguette. A baguette is a long french bread that is crusty on the outside and soft on the inside.
There are all types of fun variations. But in its simplest form, pesto is made from basil, olive oil, pine nuts, and parmesan cheese.
If unopened, fresh mozzarella can last a few days to up to a week past the sell by date. The key here is UNOPENED. Fresh mozzarella cheese generally comes vacuum sealed or in liquid (a brine or water) with a plastic seal on top. These measures help to ensure the cheese stays fresh. Once opened, you have about 3-4 days to use or freeze the remaining before you run the risk of it going rancid.
Turkey Pesto Sandwich
- 1 demi baguette
- 1 tbsp. olive oil
- ½ pound turkey breast lunchmeat
- 4 slices sopressata
- 2 tbsp. basil pesto
- 2 tbsp. giardiniera chopped fine
- 4 slices tomato
- 6 oz. fresh mozzarella cheese sliced
- 1 cup fresh baby arugula
- Begin by slicing your demi baguette in half lengthwise. Heat a cast iron skillet with 1 tbsp. olive oil over medium heat. Place bread on hot skillet, cut side down and allow to brown, about 3-4 minutes.
- While your bread is toasting, prepare the rest of your sandwich toppings. I like to chop the giardineria up finely so that it really gets into the nooks and crannies of the crusty bread!
- Remove grilled bread from skillet and spread pesto on to the cut side of the bottom of the loaf. Add giardineria and remaining toppings. Finish with the other browned piece of baguette and serve!