Save Pin
This classic turkey panini transforms everyday lunch into something special with its perfect blend of savory turkey, herby pesto, and melted cheese. I've been making this quick sandwich for years when I need something substantial yet simple that satisfies everyone in my household.
I first created this sandwich when looking for ways to use leftover holiday turkey, and it's now become our family's favorite elevated lunch option. My teenagers request it regularly after school, especially during cold months when something warm and filling hits the spot.
Ingredients
- Dark rye bread or focaccia sturdy bread varieties that hold up well to pressing while providing excellent flavor contrast with the fillings
- Sliced turkey meat choose quality deli turkey or use leftover roasted turkey for even more flavor
- Roasted red peppers adds sweet smoky depth and beautiful color to the sandwich
- Basil pesto the heart of this sandwich providing herbaceous brightness and garlicky punch
- Cheddar cheese creates that essential melty goodness that holds everything together
Step-by-Step Instructions
- Preheat the Panini Press
- Begin by turning on your panini press to its highest setting. A properly preheated press ensures those beautiful grill marks and even cooking. Give it at least 5 minutes to reach optimal temperature while you assemble your sandwiches.
- Assemble the Sandwiches
- Lay out all four bread slices and generously spread each with basil pesto. Be thorough with your coverage extending all the way to the edges. Layer turkey slices on two of the bread pieces. Add cheddar cheese next then place roasted red peppers on top. Complete each sandwich by placing the remaining bread slices on top pesto side down.
- Grill to Perfection
- Transfer the assembled paninis carefully to the hot press. Close the lid applying gentle pressure but avoid pressing too hard which could squeeze out fillings. Grill for approximately 3 minutes until the cheese melts completely and the bread develops golden brown grill marks. The ideal panini has a crispy exterior with warm melty interior.
Save Pin
The basil pesto truly makes this sandwich special. I remember serving these paninis at my daughter's graduation party where I set up a build your own panini bar. The pesto version disappeared first and several guests asked for the recipe thinking it was something complicated. Sometimes the simplest combinations create the most memorable flavors.
Make Ahead Options
While paninis are best enjoyed immediately after grilling you can prep components ahead of time for quick assembly. Slice cheese store precooked turkey properly and keep pesto in a sealed container. When mealtime arrives simply assemble and grill. This approach saves precious minutes during busy weekdays while still delivering that fresh off the press experience everyone loves.
Variations to Try
Experiment with different cheese options like provolone mozzarella or pepper jack for varied flavor profiles. Each cheese brings its own melting characteristics and taste dimension to the sandwich. For a Mediterranean twist add a few sliced olives or for added freshness include some baby spinach leaves. The turkey pesto foundation works beautifully with many additions making this a versatile recipe template.
Serving Suggestions
Pair your turkey panini with a light side like mixed greens with vinaigrette or a small cup of tomato soup for dipping. For a complete meal add a handful of kettle chips or a small fruit salad. These sandwiches work equally well for casual family lunches or cut into quarters as sophisticated appetizers for gatherings. I often serve them with pickles on the side as the acidity provides a perfect counterpoint to the rich sandwich.
No Panini Press? No Problem
If you dont own a panini press you can still create this delicious sandwich. Use a heavy skillet placing it on top of your sandwich while it cooks in another pan. For weight add a filled kettle or several canned goods on top of the upper skillet. Alternatively use a grill pan with ridges and press down with a spatula frequently during cooking. The results wont be quite as evenly pressed but the flavors will still shine through beautifully.
Save Pin
Commonly Asked Questions
- → Can I make this sandwich without a panini press?
Yes! You can make this sandwich without a panini press by using a regular skillet or grill pan. Simply assemble the sandwich as directed, then cook it in a heated skillet. Place something heavy on top (like another pan) to press it down. Flip halfway through cooking to ensure both sides get crispy.
- → What's the best bread to use for this sandwich?
The best breads for this sandwich are sturdy varieties that won't fall apart when pressed. Dark rye, focaccia, ciabatta, or thick-cut sourdough are excellent choices. Avoid very soft or thinly sliced breads as they may become too compressed or soggy.
- → How can I store and reheat leftover sandwiches?
Leftover sandwiches can be stored in the refrigerator for up to 3 days. To reheat, you can place it back in the panini press for a few minutes, or heat it in an oven at 350°F (177°C) on a sheet pan for about 7 minutes until warmed through and crispy again.
- → Can I substitute the cheddar cheese with something else?
Absolutely! While cheddar works beautifully in this sandwich, you can substitute it with provolone, mozzarella, Swiss, or Havarti. Each cheese will create a slightly different flavor profile but will still melt nicely for that perfect gooey texture.
- → What sides pair well with this sandwich?
This sandwich pairs wonderfully with a variety of sides. Try serving it with a light green salad, tomato soup, kettle chips, pickles, or a small fruit salad. For a heartier meal, potato salad or coleslaw would complement the flavors nicely.
- → Can I add other vegetables to this sandwich?
Yes! This sandwich is quite versatile. Consider adding thinly sliced tomatoes, baby spinach, arugula, red onion, or avocado. Just be mindful not to overstuff the sandwich, as it may become difficult to grill properly and maintain its structure.