Turkey Pesto Sandwich: An Amazing Ultimate Recipe to Try

There’s something immediately comforting about the scent of fresh basil, garlic, and toasted bread mingling with warm turkey — a bright, herbaceous perfume that pulls you toward the kitchen. The first bite is a contrast of textures: pillowy bread giving way to tender slices of turkey, the creaminess of pesto and mozzarella, and a pop of freshness from spinach and ripe tomato. It’s savory and bright, familiar and a little indulgent — the kind of sandwich you want on a busy weekday and proud to serve when friends drop by.

This Turkey Pesto Sandwich is perfect for fast lunches, picnic baskets, cozy weekend brunches, or as an elevated office lunch that doesn’t feel like work. If you enjoy hearty sandwiches with gourmet flavors, you might also like exploring a savory seafood twist in my shrimp and grits offering: shrimp and grits recipe.

Dish Snapshot

Prep Time: 8 minutes
Cook Time: 5 minutes (for toasting/grilling)
Total Time: 13 minutes
Servings: 1 sandwich (adjust quantities as needed)
Difficulty Level: Easy — great for beginners and busy cooks

Nutrition Highlights

Estimated nutrition per serving (one sandwich). Values are approximate and calculated from standard portion sizes for the listed ingredients; verified against USDA FoodData Central entries and general dietary guidance from government health resources.

Calories: ~715 kcal
Protein: ~58 g
Carbohydrates: ~36 g
Fat: ~35–37 g
Saturated Fat: ~8–10 g
Fiber: ~6–8 g
Sodium: variable (especially with deli turkey and store-bought pesto) — can range 800–1,200 mg

Notes on accuracy and safety: these estimates use average values for whole grain bread, roasted turkey breast, pesto, and mozzarella (USDA FoodData Central) and are intended as a guideline. If you need precise nutritional data for health management, weigh your exact ingredients and consult registered dietitian resources or USDA data.

Why You’ll Love It

Flavor & Texture: The pesto brings a concentrated hit of basil, garlic, pine nut (or walnut) richness and olive oil, which complements the mild, savory turkey. Melted mozzarella adds creaminess while toasted bread gives a slight crunch.
Ease & Speed: Ready in about 10–15 minutes, it’s an ideal go-to for busy mornings or an impressive last-minute lunch.
Social & Comforting: This sandwich straddles casual and upscale — great for feeding a small gathering, packing for a picnic, or enjoying on a solo, cozy afternoon.
Health Balance: Built with lean protein (turkey) and greens, it’s satisfying without feeling heavy; you can easily make it lighter or more indulgent depending on mood and occasion.

Preparation Guide

Ingredients (makes 1 sandwich)

2 slices whole grain or sourdough bread
6 ounces sliced turkey breast (deli-style or roasted)
2 tablespoons pesto (store-bought or homemade)
1 slice mozzarella cheese (about 1 ounce) — optional, for melting
1 cup fresh spinach or arugula
1 medium tomato, sliced (use 2–3 slices)
1 teaspoon olive oil or butter, for grilling/toasting
Salt and freshly ground black pepper, to taste

Optional ingredients and substitutions

Swap turkey for grilled chicken breast (6 oz) or smoked turkey for extra depth.
Use goat cheese or provolone instead of mozzarella.
For a low-fat version, use 1 tablespoon pesto diluted with Greek yogurt (adds creaminess and reduces fat).
Make it vegan: replace turkey with marinated tempeh or grilled portobello slices and use vegan pesto and cheese.

Method — Step-by-step

Prep your ingredients: slice the tomato, rinse and dry the spinach or arugula, and have your turkey and pesto ready.
Lightly spread pesto on one side of each bread slice (reserve a little if you like a more concentrated spread).
Layer on the turkey slices on one bread slice, then add mozzarella, tomato slices, and spinach. Season lightly with salt and pepper.
Top with the second bread slice, pesto side down.
Heat a skillet or panini press over medium heat. Brush the outside of the sandwich with olive oil or butter.
Grill the sandwich 2–3 minutes per side until the bread is golden and the cheese has melted (use a lid if needed to help the cheese melt). If using a panini press, press until golden and warmed through.
Remove, let rest 1 minute, slice in half, and serve immediately.

Practical tips

Don’t overload with tomato to avoid sogginess; pat slices dry if they’re watery.
If using deli turkey, choose lower-sodium options or rinse briefly to reduce surface sodium (pat dry afterward).
To crisp the bread evenly, press gently with a spatula while grilling.
If prepping for later, keep pesto separate until ready to assemble.

Best Pairings

Classic sides: chips, a crisp dill pickle, or a simple green salad with lemon vinaigrette.
Soups: pairs beautifully with tomato basil soup or a light vegetable minestrone.
Beverages: an iced tea, sparkling water with lemon, or a light red wine for an evening meal.
Breakfast twist: serve alongside scrambled eggs or a light yogurt parfait for a brunch spread. For a gluten-free morning complement, try something like these pancakes for a sweet contrast: gluten-free banana pancakes.

Shelf Life & Storage

Safe storage guidance (per USDA food safety recommendations for perishable sandwiches and cooked meats):

Room temperature: Do not leave a turkey sandwich out at room temperature for longer than 2 hours (or 1 hour if above 90°F/32°C).
Refrigeration: Store assembled sandwiches up to 2 days for best quality; for safety and best texture, 3–4 days is the upper limit (store in airtight container). Note: bread may become soggy over time from pesto and tomato.
Freezing: Whole assembled sandwiches can be frozen but textures change; for best results freeze components separately. Turkey and pesto (sealed) can be frozen up to 2 months; thaw in refrigerator overnight before assembling and toasting.

Expert Tips

Bread choice matters: a sturdier but not overly dense loaf (multigrain, sourdough) holds up to pesto and tomato without becoming gummy.
Pesto balance: if store-bought is very salty or oily, mix 1 tbsp pesto with 1 tbsp plain Greek yogurt for a tangy, spreadable alternative.
Temperature cue: turkey should be warmed through (internal 140–165°F if heating cooked leftovers) — hot enough to release aromas but not so hot it dries out.
Texture trick: layer a thin smear of softened butter on the outer sides of the bread for perfectly even browning when grilled.
Make-ahead: toast the bread lightly and pack sandwich components separately for a fresh assembly at lunch.

Creative Twists

Mediterranean: add roasted red peppers, sliced olives, and feta instead of mozzarella; swap pesto for a sun-dried tomato tapenade.
Spicy chipotle: stir a teaspoon of chipotle in adobo into the pesto for heat, and add pepper jack cheese.
Vegan makeover: use grilled marinated tofu or tempeh, vegan pesto (swap Parmesan for nutritional yeast), and vegan mozzarella slices.
Low-carb: swap bread for a grilled portobello “bun” or large lettuce leaves; increase pesto sparingly to manage calories.
Quick melt: assemble open-faced, top with cheese, and broil briefly for a melty, rustic tartine.

Frequently Asked Questions

Q: Can I use leftover cooked turkey instead of deli slices?
A: Yes — leftover roasted turkey works wonderfully. Warm it gently before assembling to avoid drying.

Q: How do I prevent the sandwich from getting soggy?
A: Toast the bread lightly, pat tomato slices dry, and consider applying pesto to the inner sides of bread rather than directly on tomato. Assemble close to serving time.

Q: Is store-bought pesto acceptable?
A: Absolutely — choose a high-quality jar or tub and check sodium levels. You can thin it with a small amount of olive oil or Greek yogurt if it’s too thick.

Q: How can I reduce the calories/fat?
A: Use 1 tablespoon pesto mixed with nonfat Greek yogurt, skip or reduce cheese, choose low-sodium turkey, and use lighter bread.

Q: Can I meal-prep these for the week?
A: It’s better to store components separately (turkey, pesto, greens, and bread) and assemble within 2–3 days to maintain best texture and safety.

Conclusion

Ready to make this savory, herb-forward Turkey Pesto Sandwich your new go-to? It’s quick, adaptable, and hits that perfect balance between comfort and freshness. If you’d like a restaurant-style inspiration to compare or recreate at home, see this detailed version for more plating and ingredient ideas at Turkey Pesto Sandwich – Love In My Oven. For a playful, café-style take you can emulate at home, check out a copycat sandwich idea here: Copycat Starbucks Turkey Pesto Sandwich – Tornadough Alli.

Give it a try, leave a comment with your favorite tweak, and share photos — I love seeing how readers make the recipe their own.

Turkey Pesto Sandwich

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Author: recipesprintgmail-com
Total Time: 13 minutes
Yield: 1 sandwich 1x
Diet: Standard

Print Recipe

Description

A comforting and indulgent turkey pesto sandwich featuring fresh basil, garlic, and toasted bread. Perfect for quick lunches or cozy brunches.

Ingredients

Scale

2 slices whole grain or sourdough bread
6 ounces sliced turkey breast (deli-style or roasted)
2 tablespoons pesto
1 slice mozzarella cheese (about 1 ounce) – optional
1 cup fresh spinach or arugula
1 medium tomato, sliced
1 teaspoon olive oil or butter, for grilling/toasting
Salt and freshly ground black pepper, to taste

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Instructions

Prep your ingredients: slice the tomato, rinse and dry the spinach or arugula, and have your turkey and pesto ready.
Lightly spread pesto on one side of each bread slice.
Layer on the turkey slices on one bread slice, then add mozzarella, tomato slices, and spinach. Season lightly with salt and pepper.
Top with the second bread slice, pesto side down.
Heat a skillet or panini press over medium heat. Brush the outside of the sandwich with olive oil or butter.
Grill the sandwich 2–3 minutes per side until the bread is golden and the cheese has melted.
Remove, let rest 1 minute, slice in half, and serve immediately.

Notes

For lighter options, consider using grilled chicken or swapping mozzarella for goat cheese. If making vegan, replace turkey with marinated tempeh and use vegan pesto.

Prep Time: 8 minutes
Cook Time: 5 minutes
Category: Lunch
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 715
Sugar: 5g
Sodium: 1000mg
Fat: 36g
Saturated Fat: 9g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 7g
Protein: 58g
Cholesterol: 80mg