This Sun-Dried Tomato Pesto Turkey Sandwich is packed with bold flavors, featuring juicy turkey, creamy mozzarella, and a rich sun-dried tomato pesto spread on toasted bread. It’s the perfect sandwich for lunch, picnics, or a quick gourmet meal!
Why You’ll Love This Recipe
- Bold & Savory Flavors – Sun-dried tomato pesto adds a rich, tangy kick.
- Quick & Easy – Ready in just 10 minutes.
- Perfectly Balanced – Creamy cheese, smoky turkey, and fresh greens.
- Great for Meal Prep – Make ahead and enjoy all week!
- Customizable – Use different cheeses, bread, or add extra toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Sandwich:
- Sliced turkey breast (deli or leftover roasted turkey)
- Bread (ciabatta, sourdough, or whole wheat)
- Mozzarella cheese (sliced or fresh)
- Arugula or spinach
- Red onion (thinly sliced)
- Olive oil (for toasting)
For the Sun-Dried Tomato Pesto:
- Sun-dried tomatoes (packed in oil, drained)
- Garlic (minced)
- Parmesan cheese (grated)
- Basil leaves (fresh)
- Pine nuts or almonds
- Olive oil
- Salt & black pepper
Directions
Step 1: Make the Sun-Dried Tomato Pesto
- Blend Ingredients – In a food processor, blend sun-dried tomatoes, garlic, Parmesan, basil, and nuts until finely chopped.
- Add Olive Oil – Slowly drizzle in olive oil while blending until smooth.
- Season to Taste – Add salt and pepper as needed.
Step 2: Assemble the Sandwich
- Toast the Bread – Lightly brush bread with olive oil and toast in a skillet or oven until golden.
- Spread the Pesto – Generously spread sun-dried tomato pesto on both slices of bread.
- Layer the Ingredients – Add turkey, mozzarella, arugula, and red onion.
Step 3: Serve & Enjoy
- Slice in half and serve warm or cold.
Servings and Timing
- Servings: 2
- Prep Time: 5 minutes
- Cook Time: 5 minutes
Variations
- Grilled Turkey Pesto Panini – Grill the sandwich for a crispy, melty texture.
- Spicy Version – Add crushed red pepper or spicy mayo.
- Vegan Option – Use plant-based turkey and dairy-free cheese.
- Extra Crunch – Add roasted red peppers or cucumber slices.
Storage/Reheating
- Refrigeration: Store in an airtight container for 1 day (best fresh).
- Freezing: Not recommended due to fresh greens and cheese.
- Reheating: Warm in a pan or sandwich press for 3 minutes.
FAQs
Can I use store-bought pesto?
Yes! Basil pesto works well if you don’t have sun-dried tomatoes.
What’s the best bread for this sandwich?
Ciabatta, focaccia, or sourdough provide the best texture.
Can I make this ahead of time?
Yes, but assemble just before eating to prevent soggy bread.
What cheese pairs well with turkey and sun-dried tomato pesto?
Mozzarella, provolone, or goat cheese complement the flavors best.
How do I keep my sandwich from getting soggy?
Toast the bread and layer arugula between the pesto and turkey.
Can I add avocado?
Yes! Sliced avocado adds a creamy texture.
What’s a good side dish for this sandwich?
Pair with a side salad, roasted potatoes, or a bowl of tomato soup.
Can I use leftover Thanksgiving turkey?
Absolutely! This sandwich is perfect for using up roasted turkey.
How do I make this gluten-free?
Use gluten-free bread or serve as a lettuce wrap.
Can I make the pesto in advance?
Yes! Store in the fridge for up to 1 week or freeze for longer.
Conclusion
This Sun-Dried Tomato Pesto Turkey Sandwich is an easy, gourmet-style lunch that’s packed with flavor. Whether served warm or cold, it’s the perfect way to elevate your sandwich game. Try it today and enjoy a delicious, satisfying bite!
PrintSun-Dried Tomato Pesto Turkey Sandwich
This Sun-Dried Tomato Pesto Turkey Sandwich is a flavor-packed, gourmet-style sandwich featuring juicy turkey, creamy pesto, sun-dried tomatoes, and melty cheese on toasted artisan bread. Perfect for lunch, meal prep, or a quick yet satisfying dinner!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 sandwiches 1x
- Category: Lunch, Dinner
- Method: Stovetop or Panini Press
- Cuisine: Italian-Inspired, American
Ingredients
For the Sandwich:
- 4 slices sourdough, ciabatta, or whole-grain bread
- 6–8 oz sliced turkey breast (deli or leftover roasted turkey)
- ½ cup baby spinach or arugula
- 4 slices provolone, mozzarella, or Swiss cheese
- 2 tablespoons butter or olive oil (for toasting the bread)
For the Sun-Dried Tomato Pesto:
- ½ cup sun-dried tomatoes (packed in oil, drained)
- ¼ cup basil leaves
- 2 tablespoons parmesan cheese, grated
- 1 tablespoon pine nuts or walnuts (optional, for extra depth)
- 1 clove garlic
- 3 tablespoons olive oil
- ½ teaspoon lemon juice
- Salt & black pepper to taste
Instructions
Step 1: Make the Sun-Dried Tomato Pesto
- In a food processor, blend sun-dried tomatoes, basil, parmesan, pine nuts, garlic, olive oil, and lemon juice until smooth.
- Season with salt and pepper, adjusting to taste. Set aside.
Step 2: Assemble the Sandwich
- Spread sun-dried tomato pesto on one side of each bread slice.
- Layer on turkey, cheese, and baby spinach/arugula.
- Top with the second slice of bread.
Step 3: Toast the Sandwich (Choose Your Method!)
✔ Grilled: Melt butter in a skillet over medium heat and toast each side for 2-3 minutes until golden brown.
✔ Panini Press: Grill for 3-5 minutes until crispy.
✔ Oven: Bake at 375°F (190°C) for 10 minutes, flipping halfway.
Step 4: Serve & Enjoy!
- Slice in half and serve with chips, a side salad, or a warm soup!
- Optional: Add a drizzle of balsamic glaze for extra depth of flavor.
Notes
✔ Make it spicy? Add red pepper flakes or a drizzle of hot honey.
✔ No turkey? Substitute with grilled chicken or smoked tofu.
✔ Extra creamy? Spread a thin layer of goat cheese or ricotta under the pesto.
✔ Gluten-free? Use your favorite gluten-free bread.