#Quick #Turkey #Pesto #Sandwich
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Coming up with fresh lunch ideas that won’t leave you bored by Wednesday can feel like a real challenge. Between busy workdays, packed schedules, and trying to keep things interesting, the standard ham and cheese sandwich just doesn’t cut it anymore – especially when you’re trying to pack something that’ll keep you satisfied until dinner time.
That’s where this turkey pesto sandwich comes in: it’s filling but not heavy, quick to put together, and uses simple ingredients you probably already have in your fridge. Plus, it’s the kind of sandwich that actually tastes better when made ahead, making it perfect for meal prep or brown bag lunches.
Why You’ll Love This Turkey Pesto Sandwich
- Quick lunch option – This sandwich comes together in less than 20 minutes, perfect for when you need a satisfying meal without spending hours in the kitchen.
- No fancy equipment needed – All you need is a pan and basic kitchen tools to make this elevated sandwich – no special gadgets required.
- Flavor-packed ingredients – The combination of pesto, sun-dried tomatoes, and provolone cheese takes this from an ordinary turkey sandwich to something you’d find at your favorite café.
- Make-ahead friendly – You can cook the bacon and prep other ingredients in advance, making assembly super quick when you’re ready to eat.
What Kind of Turkey Should I Use?
For the best sandwich experience, freshly roasted turkey breast from the deli counter is your friend – it’s usually more moist and flavorful than pre-packaged varieties. Ask for it to be sliced thin, which helps create better layers in your sandwich and makes each bite more enjoyable. While oven-roasted turkey is the classic choice, smoked turkey can add an interesting flavor dimension to your sandwich. If you’re working with leftover holiday turkey, that works great too – just make sure to slice it thinly and warm it slightly before building your sandwich to bring back some of its original moisture.
Options for Substitutions
This sandwich is pretty flexible and you can make several swaps based on what you have in your kitchen:
- Sourdough bread: While sourdough gives a nice tangy flavor, you can use any sturdy bread like ciabatta, whole grain, or French bread. Just make sure it’s fresh and can hold up to the fillings.
- Pesto: Store-bought or homemade pesto works great here. You can try different varieties like sun-dried tomato pesto or arugula pesto. If you’re out of pesto, try mashed avocado with some fresh basil.
- Turkey breast: Leftover roasted chicken, sliced ham, or even grilled portobello mushrooms for a vegetarian option would work well here.
- Provolone cheese: Feel free to swap in mozzarella, Swiss cheese, or even gouda. Any good melting cheese will do the job.
- Sun-dried tomatoes: Fresh tomato slices can work (though they’re more watery), or try roasted red peppers for a different but equally tasty option.
- Butter: Mayonnaise actually makes a great substitute for butter when grilling sandwiches – it spreads easily and creates a nice golden crust. Olive oil works too.
Watch Out for These Mistakes While Making
The biggest mistake when assembling this sandwich is spreading cold pesto straight from the fridge, which can tear the bread – instead, let your pesto come to room temperature for 15 minutes before spreading it evenly on both slices. Another common error is not patting the sun-dried tomatoes dry with paper towels, which can make your sandwich soggy; take the extra minute to remove excess oil to maintain the perfect crunch. When grilling the sandwich, avoid high heat which can burn the bread before the cheese melts – use medium-low heat and press down gently with a spatula to ensure even cooking and proper cheese melting. For the best results, let your sandwich rest for 1-2 minutes after grilling, allowing the cheese to set slightly and making it easier to cut without all the fillings sliding out.
What to Serve With Turkey Pesto Sandwiches?
This hearty sandwich pairs really well with some classic sides that’ll round out your meal perfectly. A simple handful of kettle-cooked potato chips adds the perfect salty crunch, while a light mixed green salad with a lemon vinaigrette helps balance out the rich pesto and cheese. If you’re in the mood for something warm, a cup of tomato soup makes an excellent dipper for any leftover crispy sandwich corners. You could also go with some quick pickled vegetables or a crunchy coleslaw to add a tangy contrast to the savory turkey and pesto flavors.
Storage Instructions
Pack: If you’re making this sandwich ahead for lunch, it’s best to pack the pesto separately in a small container and spread it just before eating. This keeps the bread from getting soggy. You can assemble the rest of the sandwich ingredients and wrap it tightly in parchment paper or plastic wrap.
Keep: Already assembled sandwiches are best eaten within 4 hours if kept at room temperature. If you need to store it longer, pop it in the fridge in an airtight container or wrapped well – it’ll stay good for up to 24 hours, though the bread might lose some of its crunch.
Prep Ahead: Save time by cooking extra bacon and storing it in the fridge for up to 3 days. You can also make a bigger batch of pesto and keep it in an airtight container in the fridge for up to a week – just add a thin layer of olive oil on top to keep it fresh.
| Preparation Time | 10-15 minutes |
| Cooking Time | 8-10 minutes |
| Total Time | 18-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 40-50 g
- Fat: 50-60 g
- Carbohydrates: 50-60 g
Ingredients
- 2 hearty slices of sourdough bread
- 3-4 tablespoons pesto (homemade or from a jar)
- 100g thinly sliced roasted turkey breast
- 2-4 pieces of bacon, cooked as instructed on the package
- 2 slices provolone cheese
- 4 large sun-dried tomatoes, chopped
- 2 tablespoons unsalted butter, softened, separated into portions (60 ml)
Step 1: Prepare the Bread and Spread Pesto
Begin by heating a large griddle or skillet over medium-high heat.
Lay two slices of sourdough bread side by side on a cutting board.
Evenly spread pesto sauce over each slice to create a flavorful base.
Step 2: Assemble the Sandwich
On one slice of sourdough with the pesto, layer the cooked turkey breast evenly.
Follow this with slices of crispy bacon, a slice of provolone cheese, and some sundried tomatoes for added taste and texture.
Top it all off with the second slice of pesto-covered sourdough to form the sandwich.
Step 3: Butter and Start Toasting
Take 1 tablespoon of butter and smear it over the top of the sandwich.
Place the sandwich onto the preheated griddle or skillet with the buttered side down.
Then spread the remaining tablespoon of butter over the top slice of bread.
This will ensure golden-brown crusts on both sides.
Step 4: Toast and Melt the Cheese
Toast the sandwich for about 4-5 minutes per side, or until both sides are golden brown and the cheese inside begins to melt.
To facilitate faster melting of the cheese, place a lid over the pan while cooking.
This helps trap heat, ensuring the cheese gets nice and gooey.
Step 5: Serve and Enjoy
Once the cheese is melted and the bread is perfectly toasted, remove the sandwich from the griddle or skillet.
Serve immediately to enjoy the warm, crispy, and gooey goodness of your homemade pesto turkey sandwich.
Bon appétit!
