Description
Savory turkey, fresh basil pesto, and melted cheese come together in this pressed panini. The crispy, golden exterior and the herby, cheesy interior make each bite absolutely delicious.
Ingredients
For the Turkey Basil Pesto Panini:
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2 ciabatta rolls (or 4 slices of your favorite sandwich bread)
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6 ounces deli-style sliced turkey breast (preferably fresh)
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2 tablespoons basil pesto (homemade or store-bought)
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4 slices fresh mozzarella cheese (or ½ cup shredded mozzarella)
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1 tablespoon olive oil (for brushing the bread)
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Salt and pepper to taste
For Homemade Basil Pesto (optional):
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2 cups fresh basil leaves
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2 tablespoons pine nuts (or walnuts)
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2 garlic cloves
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½ cup freshly grated Parmesan cheese
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½ cup extra virgin olive oil
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1 tablespoon lemon juice (optional)
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Salt and pepper to taste
Instructions
To make fresh basil pesto, start by washing and drying the basil leaves thoroughly. In a food processor or blender, combine the basil leaves, pine nuts (or walnuts), garlic cloves, and Parmesan cheese. Pulse a few times until the ingredients are coarsely chopped.
With the food processor running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy. If you like, you can add a tablespoon of lemon juice for extra brightness. Season with salt and pepper to taste. Once blended, set the pesto aside.
Tip: You can make extra pesto and store it in an airtight container in the refrigerator for up to a week or freeze it for longer storage.
Slice the ciabatta rolls in half horizontally, or if you’re using slices of sandwich bread, make sure each slice is thick enough to hold the filling without becoming soggy.
Brush the cut sides of the bread lightly with olive oil. This will help the bread crisp up nicely and prevent it from drying out while grilling.
Spread about 1 tablespoon of basil pesto on the inside of the bottom slice of each ciabatta roll. This will create a flavorful base layer. Top the pesto with a few slices of turkey breast (around 3 ounces per panini), followed by 2 slices of fresh mozzarella (or a generous amount of shredded mozzarella). If you prefer a more robust flavor, you can add extra cheese or turkey.
Season with a pinch of salt and pepper to taste. Place the top slice of bread on the sandwich to close it.
If using a panini press: Preheat the press according to the manufacturer’s instructions. Place the assembled sandwich in the press and close the lid. Grill for 3-5 minutes, or until the bread is golden brown and the cheese has melted.
If using a skillet or griddle: Heat a cast-iron skillet or griddle over medium heat. Place the panini in the pan and press it down gently with a spatula or a heavy object (like another skillet). Grill for about 3-4 minutes on each side, or until the bread is crispy and the cheese has melted.
Once the panini is golden and crispy, remove it from the press or skillet. Let it rest for a minute or two before cutting it into halves or quarters. This helps the cheese set slightly, making it easier to cut without everything spilling out.
Serve your Turkey Basil Pesto Panini hot with your favorite sides.
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
Nutrition
- Calories: 450-500 kcal
- Fat: 20-25g
- Carbohydrates: 40-45g
- Protein: 25g