Name: Sun-Dried Tomato Pesto Turkey Sandwich
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian-Inspired
Ingredients: 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); 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

Sun-Dried Tomato Pesto Turkey Sandwich

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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!

Author: Beth
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

Scale

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

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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.

Find it online: https://ukfinda.com/sun-dried-tomato-pesto-turkey-sandwich/