Easy Turkey Basil Pesto Panini

Introduction

There’s something incredibly satisfying about a well-made panini—especially one that combines the fresh flavors of basil pesto with savory turkey and melted cheese. My family absolutely loves this Easy Turkey Basil Pesto Panini. It’s become a regular in our meal rotation, perfect for quick weeknight dinners or leisurely weekend lunches. The combination of crispy sourdough, creamy fontina cheese, and the vibrant notes of fresh basil create a symphony of flavors that’s hard to resist. Even the kids, who can sometimes be picky, can’t get enough of these delicious sandwiches. With just a few simple ingredients and minimal prep, this recipe is a surefire winner in our home!

Ingredients

• 8 slices sourdough bread
• 1 cup basil pesto
• 1/2 lb fontina cheese, sliced
• 1 1/2 lbs turkey, sliced (deli or roasted)
• 2 Roma tomatoes, sliced
• Olive oil, for brushing

Instructions

1. Assemble the Panini: Lay out the sourdough slices on a clean surface. Spread a generous amount of basil pesto on each slice. Then, layer the fontina cheese on top of the pesto on each slice.
2. Add Turkey and Tomatoes: Divide the turkey slices among four of the bread slices, layering them over the cheese. Top the turkey with sliced Roma tomatoes, adding a fresh and juicy element to the sandwich.
3. Top and Prepare for Grilling: Place the remaining four slices of bread on top to create complete sandwiches. Press down gently to compact the ingredients. Brush both sides of each sandwich with olive oil to promote a golden, crispy exterior during grilling.
4. Grill the Panini: Preheat your panini press or a grill pan over medium-high heat. Place the sandwiches in the press or on the grill pan. Grill each sandwich until golden brown and the cheese has melted, which should take about 4-5 minutes per side. If using a grill pan, you might need to use a weight (like another skillet) to press down on the sandwiches for even grilling.
5. Serve: Remove the sandwiches from heat and let them cool for a minute. Slice in half diagonally and serve warm. Enjoy your delicious, melty Turkey Basil Pesto Panini!

Nutrition Facts (per serving)

• Serving Size: 1 panini
• Calories: 480
• Sugar: 2g
• Sodium: 980mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 27g
• Cholesterol: 70mg

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

How to Serve

• Serve warm and fresh off the grill.
• Pair with a side salad for a light meal.
• Serve with chips or fries for a heartier lunch.
• Offer a selection of dips, like extra pesto or marinara, for added flavor.
• Provide a side of pickles or olives for a tangy contrast.

Additional Tips

1. Use Fresh Ingredients: Opt for fresh pesto and quality turkey for the best flavor.
2. Experiment with Cheeses: While fontina is delicious, you can substitute with mozzarella, provolone, or even goat cheese for a different taste.
3. Add More Vegetables: Consider adding spinach, arugula, or roasted red peppers for extra nutrition and flavor.
4. Make it Gluten-Free: Use gluten-free bread to accommodate dietary restrictions.
5. Customize the Pesto: Feel free to experiment with different types of pesto, such as sun-dried tomato or arugula pesto, to give the panini a unique twist.

Recipe Variations

• Vegetarian Version: Omit the turkey and add grilled vegetables like zucchini, bell peppers, and mushrooms.
• Spicy Kick: Add sliced jalapeños or a spread of spicy aioli for a heat boost.
• Breakfast Panini: Substitute turkey with scrambled eggs and add some spinach for a breakfast twist.
• Caprese Style: Use fresh mozzarella and basil leaves instead of pesto for a Caprese-inspired panini.

Serving Suggestions

• Serve alongside a warm bowl of tomato soup for a classic pairing.
• Accompany with a light vinaigrette salad to balance the richness of the panini.
• Pair with sweet potato fries or a crunchy coleslaw for added texture.

Freezing and Storage

• Storage: Keep any leftover panini in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze assembled but ungrilled panini. Wrap each sandwich tightly in plastic wrap and foil, and freeze for up to 2 months. To reheat, grill from frozen until heated through and golden brown.

FAQ Section

1. Can I use a different type of bread?

• Yes! Feel free to use ciabatta, focaccia, or whole grain bread.

1. What if I don’t have a panini press?

• A grill pan or even a regular skillet works well. Just press down with a weight to achieve that grilled effect.

1. Can I make this ahead of time?

• You can prepare the ingredients ahead of time and assemble the panini just before grilling for freshness.

1. Is there a vegetarian option?

• Yes, substitute turkey with a variety of grilled vegetables or extra cheese.

1. Can I use store-bought pesto?

• Absolutely! Store-bought pesto is a great time-saver.

1. What can I do with leftover pesto?

• Use it in pasta dishes, as a spread for sandwiches, or drizzle it over grilled meats or vegetables.

1. How do I store leftovers?

• Store in an airtight container in the refrigerator for up to 3 days.

1. Can I add other toppings?

• Yes! Feel free to add avocado, arugula, or even bacon for extra flavor.

1. Is this recipe kid-friendly?

• Definitely! Kids love the melty cheese and familiar flavors.

1. How do I know when the cheese is melted?

• The cheese should be gooey and oozy, and the bread should be golden brown.

Conclusion

The Easy Turkey Basil Pesto Panini is not only simple to make but also a delightful combination of flavors and textures. Whether you’re enjoying it for lunch, dinner, or a quick snack, this panini will satisfy your cravings while impressing your family and friends. With endless possibilities for customization, it’s a versatile recipe that can fit into any meal plan. Give this delicious sandwich a try, and you’ll likely find it becoming a favorite in your home too!

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