Turkey Pesto Sandwich
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Make a Starbucks copycat Turkey Pesto Sandwich at home for a fraction of the price! This hot turkey panini sandwich is incredibly delicious and even easier to make. You only need 5 ingredients and 10 minutes to whip up this flavorful sandwich recipe for an easy lunch or dinner!
Table of contents
While Starbucks is a convenient option for grabbing a sandwich on the go, it’s almost just as fast to whip up a Starbucks Turkey Pesto Panini at home! And for about a third of the price!
Whether you’re looking for a copycat version of the Starbucks favorite, or just a really delicious turkey sandwich to make with leftover Thanksgiving turkey, you’ve come to the right place. This turkey pesto sandwich is bursting with flavor from just 5 ingredients. The key to this recipe is the quality of the ingredients.
Ciabatta rolls are the perfect base for this sandwich. The bread has an airy texture, and tangy flavor, similar to sourdough. When it’s pressed into a panini, it gets perfectly crunchy and adds a delicious bite to this sandwich.
For the cheese, we’re using provolone, which is a great melty cheese, similar to mozzarella cheese, but with a sharper, more complex flavor.
For the turkey, I recommend a black pepper turkey, as it adds a wonderful peppery flavor to the sandwich. This sandwich is also a great way to use up leftover turkey, or you can make a homemade smoked turkey breast or whole smoked turkey, slice it up and add it to this sandwich.
The sandwich is finished off with basil pesto, which adds salty, umami flavors to the sandwich and roasted red peppers, which adds a sweet flavor. Overall, the layers of flavor in this sandwich are incredible for it being so simple to make with just 5 ingredients!
Ingredients
- Sliced turkey – head to the deli counter at your local grocery store and ask for thinly sliced turkey. You can use any flavor you like, but I highly recommend trying this sandwich with a black pepper turkey. Using deli turkey makes this recipe come together super quick! If you have leftovers from a turkey dinner, feel free to slice and use that instead.
- Provolone cheese – you can purchase this cheese sliced in a bag (as seen above) or get it sliced at the deli counter.
- Roasted red peppers – pick up a jar of roasted red peppers at the grocery store, or learn how to make roasted red peppers at home, by following the link provided. One of my keys to making these sandwiches so delicious is pressing the red peppers between two paper towels before adding them to the sandwich. This will get rid of additional liquid that could potentially make the sandwiches soggy.
- Basil pesto – click the link to make homemade basil pesto with fresh basil, garlic, parmesan cheese and olive oil. You can make it up to two weeks in advance and store it in the fridge until you’re ready to make the sandwiches. Or you can pick up premade basil pesto at the grocery store. If buying store-bought pesto, I like the brand Rana, it’s sold refrigerated, usually in the deli section of the grocery store.
- Ciabatta rolls – found in the bakery section of most major grocery stores. You could also use focaccia rolls, or slices of sourdough bread to make this sandwich.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Assemble the sandwiches. Spread pesto on the inside of each piece of ciabatta bread. Top each piece of bread and pesto with a slice of provolone cheese. On each of the bottom pieces of bread, add roasted red peppers and sliced turkey. Top the turkey with the top pieces of bread with pesto and provolone.
- Grill the sandwiches. Heat an indoor grill, or panini press, and add two sandwiches at a time (or whatever will fit in the appliance you have available) and press the sandwiches to cook for 4-5 minutes, or until the cheese is melted and the bread is golden brown on the outside.
How to make it without a panini press
If you don’t have a panini maker, or indoor grill, don’t worry! Using two skillets, you can still make this turkey pesto panini recipe.
- Heat a large cast iron skillet over high heat on the stove.
- Heat another large skillet (either non-stick or another cast iron skillet), on the stove over medium-high heat.
- When both skillets are hot, add the sandwiches to the large skillet over medium high heat. Remove the large cast iron skillet from the heat. Place it directly on top of the sandwiches in the other skillet.
- Cook for 4-5 minutes.
If you don’t have a cast iron skillet available, I recommend cooking the sandwiches like a grilled cheese. Simply add them to a large pan over medium-high heat. Cook for 3-4 minutes, flip and cook for an additional 3-4 minutes.
Recipe notes
- The sandwiches can be assembled ahead of time and stored in the refrigerator, in an airtight container, until you’re ready to cook them.
- You can also serve the turkey pesto sandwiches cold, but I do recommend trying them hot, as they’re best when the bread is toasted and the cheese is melted.
- Replace the roasted red pepper with sliced fresh tomatoes and spinach leaves to make a copycat version of Coffee Bean’s turkey pesto sandwich.
- To make a copycat version of the Coscto food court turkey pesto sandwich, replace the roasted red pepper with fresh tomato slices and sliced red onion. Instead of 1/2 cup of pesto, combine 1/4 cup pesto with 1/4 cup mayonnaise and spread this on the bread.
What to serve with it
Simple sides likes potato chips, fries or salad go great with this turkey pesto sandwich. Or you can always go with the classic pairing of soup and sandwich! Grab some delicious recipe inspiration for sides below.
More sandwich recipes
If you love a good sandwich, with layers of flavor, be sure to check out these other delicious and easy sandwich recipes!
Turkey Pesto Sandwich
Ingredients
- 1 pound sliced turkey, either deli turkey, or leftover turkey
- 8 slices provolone cheese
- 4 slices roasted red peppers
- ½ cup basil pesto, click link for homemade recipe
- 4 ciabatta rolls, or focaccia rolls
Instructions
- Spread 1 tablespoon basil pesto on the inside of each piece of bread, then place a slice of cheese on top of the basil pesto on each piece of bread.
- Press the roasted red peppers between two paper towels to release any excess liquid. Add a slice of roasted red pepper to half of the slices of bread. Top with thinly sliced turkey.
- Place the other pieces of bread with basil pesto and cheese on top of the turkey to form four sandwiches.
- Heat a panini press, then add the sandwiches to the panini press and cook for 4-5 minutes.
Notes
- To make the sandwiches without a panini press:
- Heat a large cast iron skillet over high heat on the stove.
- Heat another large skillet (either non-stick or another cast iron skillet), on the stove over medium-high heat.
- When both skillets are hot, add the sandwiches to the large skillet over medium high heat. Remove the large cast iron skillet from the heat, and place it directly on top of the sandwiches in the other skillet.
- Cook for 4-5 minutes.
- If you don’t have a cast iron skillet available, I recommend cooking the sandwiches like a grilled cheese. Simply add them to a large skillet over medium-high heat. Cook for 3-4 minutes, flip and cook for an additional 3-4 minutes.
- The sandwiches can be assembled ahead of time and stored in the refrigerator, in an airtight container, until you’re ready to cook them.
- You can also serve the turkey pesto sandwiches cold, but I do recommend trying them hot, as they’re best when the bread is toasted and the cheese is melted.
Nutrition Facts
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