Turkey Pesto Panini
A crisp, golden pressed sandwich layered with sliced turkey, melty mozzarella, juicy tomato, and basil pesto on sourdough bread.
Prep: 10 min · Cook: 8 min · Yield: 2 · Method: Stovetop
Ingredients
- 4 slices sourdough bread
- 8 ounces cooked turkey
- 4 ounces fresh mozzarella
- 4 tablespoons basil pesto
- 1 small tomato
- 2 teaspoons olive oil
- 0.125 teaspoon kosher salt
- 0.125 teaspoon black pepper
Cooking instructions
- Slice the tomato into thin rounds. Pat the slices dry with paper towels, then season lightly with the salt and black pepper. (about 3 min)
- Spread 1 tablespoon pesto over one side of each bread slice. Layer the turkey, mozzarella, and tomato on two slices, then top with the remaining bread slices, pesto-side down. (about 3 min)
- Brush the outsides of the sandwiches lightly with olive oil. Heat a large skillet or panini press over medium heat. (about 2 min) — Medium heat
- Cook the sandwiches in the skillet, pressing firmly with a spatula or heavy pan, for 3 to 4 minutes per side until the bread is crisp and golden and the mozzarella is melted. If using a panini press, cook for 4 to 5 minutes. (about 8 min) — Medium heat
- Transfer to a cutting board, rest for 1 minute, and slice in half. Serve hot; if reheating refrigerated turkey, ensure the filling reaches 165°F. (about 1 min)