• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Cozy Fall Recipes
  • Start Here
  • Recipe Index
  • Subscribe

Season & Thyme logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Cozy Fall Recipes
  • Recipe Index
  • About Me
  • Social
  • Subscribe
    • Email
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Sandwiches » Turkey Pesto Sandwich

    Published: May 14, 2021 · Modified: Sep 5, 2023 by Sarah Baumeister · This post may contain affiliate links · 1 Comment

    Turkey Pesto Sandwich

    Jump to Recipe Print Recipe

    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. 

    two sandwich halves stacked on each other with jar of pesto in the background.

    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.

    Jump to:
    • Ingredients:
    • How to Make a Turkey Pesto Sandwich
    • Variations and Tips
    • dishes that could inspire great sandwiches
    • more sandwich recipes
    • Recipe FAQs
    • Turkey Pesto Sandwich

    Ingredients:

    • Demi French Baguette (you could also use sourdough bread!
    • olive oil
    • turkey breast lunch meat
    • sopressata
    • basil pesto
    • giardiniera, chopped fine
    • tomato slices
    • fresh mozzarella cheese
    • fresh baby arugula

    How to Make a Turkey Pesto Sandwich

    sliced baguette halves toasting in cast iron skillet.

    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.

    giardiniera spread on baguette half.
    meat added to baguette half.
    cheese added to baguette half.
    tomato slices added to baguette half.
    arugula added to baguette half.

    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!

    giardiniera whole in white bowl
    giardiniera chopped in white bowl.

    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!
    finished turkey pesto sandwich cut in half shown on white crinkled paper from overhead.

    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

    • stack of 3 sandwiches and one to the side.
      Steak and Arugula Sandwich
    • cuban sandwich featured
      Traditional Cuban Sandwich
    • two sandwiches with melted cheese on a plate
      Crockpot Chicken Giardiniera Sandwiches
    • chicken philly sandwich on a plate.
      Chicken Philly Cheesesteak Sandwiches
    finished turkey pesto sandwich cut in half shown on white crinkled paper from the side with pesto jar in background.

    Recipe FAQs

    What is soppressata?

    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.

    What is a demi baguette?

    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.

    What is pesto made out of?

    There are all types of fun variations. But in its simplest form, pesto is made from basil, olive oil, pine nuts, and parmesan cheese.

    How long does fresh mozzarella last?

    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 halves with pesto jar in the background.

    Turkey Pesto Sandwich

    Sarah Baumeister
    A twist on a classic turkey sandwich, this Spicy Italian Turkey Pesto Sandwich has sopressata, giardineria, pesto, arugula, and more!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Course Sandwiches
    Cuisine American, Italian
    Servings 1 sandwich
    Calories 890 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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!

    Notes

    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!

    Nutrition

    Serving: 1gCalories: 890kcalCarbohydrates: 48gProtein: 71gFat: 45gSaturated Fat: 17gPolyunsaturated Fat: 24gCholesterol: 188mgSodium: 1795mgFiber: 3gSugar: 6g
    Tried this recipe?Let us know how it was!

    More Loaded Sandwiches

    • two crockpot venison sandwiches with a small ramekin of au jus.
      Crockpot Venison Sandwiches
    • slow cooker beef sandwiches featured
      Slow Cooker Pulled Beef Sandwiches
    • greek flatbread with olives on top.
      Healthy Greek Flatbreads
    • finished boursin mushroom burger on a wooden platter.
      Boursin Burger with Mushrooms and Arugula

    Reader Interactions

    Comments

    1. Beth says

      May 17, 2021 at 11:30 pm

      Yum! My hubby really enjoyed this sandwich for lunch today! Quick and easy, but so flavorful! Definitely making this again soon!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Sarah! I am a wife, mother, and believer. I have been cooking since I could stand and am excited to share my love for being in the kitchen with all of you. You will find a variety of recipes here from healthy family dinners, to ways to prepare venison, to soups, to baked goods, we love it all!

    Learn more about me →

    Fall Favorites

    • bowl of mashed pumpkin next to pressure cooker.
      Instant Pot Pumpkin
    • overhead of pumpkin cheesecake cookies sprinkled with cinnamon.
      Pumpkin Cheesecake Cookies
    • Protein Pumpkin Muffins
    • one apple cider muffin on a wooden cutting board with apples in the background.
      Apple Cider Muffins
    • finished granola in a container on a wooden cutting board
      Brown Butter Cinnamon Granola
    • img 0899
      Cozy Autumn Wild Rice Soup

    Popular Posts

    • Chicken Pastina with Egg
    • overhead of finished ranch dressing.
      Copycat Wingstop Ranch Recipe
    • thai eggplant curry featured
      Thai Eggplant Curry (and all about Thai eggplants)
    • featured image of fermented pickles without vinegar in a mason jar
      Fermented Pickles without Vinegar
    • bowl of mexican sopita with a spoon.
      Mexican Sopita (Sopa de Conchas)
    • finished burger on a plate
      Ninja Foodi Frozen Burgers (in Air Fryer)

    Season and Thyme has been featured in:

    image of brand logos of all the places Season and Thyme has been featured.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Copyright © 2023 Season and Thyme