Easy Turkey Pesto Paninis

Turkey pesto paninis combines roast turkey leftovers with bright pesto and ooey gooey cheese. These easy sandwiches are a yummy lunch or light, easy dinner any time.

An ooey gooey turkey pesto panini
Turkey Pesto Paninis
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I never know what to do with my turkey leftovers after the holidays.

Sometimes I turn it into mini pot pies like these chicken pot pies, but with turkey instead of chicken.

And other times?

We give it away.

There’s only so many times I can do a traditional holiday turkey.

But if I remake it into something with flavors I love like pesto especially if I have leftover garlic butter basted turkey or garlic turkey breast?

Then, yeah, we’ll happily eat that.

And that is exactly what these turkey pesto paninis are.

A reinventing of roast turkey with a twist!

Ingredients and Kitchen Supplies

Ingredients for a turkey pesto panini: turkey, pesto, cheese, bread, butter, and tomatoes
Ingredients for a turkey pesto panini: turkey, pesto, cheese, bread, butter, and tomatoes

Turkey pesto paninis need only:

  • Turkey– Yes you can use classic roasted turkey leftovers, but if you’re looking to make these and don’t have holiday leftovers just use sliced deli turkey!
  • Cheese – Pick your favorite! Provolone, sliced mozzarella, or Swiss all work well. I do recommend you get sliced cheese for this and not shredded cheese.
  • Bread – You can use your favorite bread, but a good thick slice of white, sour dough, wheat, or rye work really well. If you really want to treat yourself, get the thickly sliced bread from the bakery.
  • Butter – You could use olive oil, but the butter helps to give the bread some crust and also prevents it from sticking to the pan or the press. If you are really looking to cut fat, you could use a non-stick spray.
  • Pesto – You can make your own following this recipe for traditional pesto, this one for a lemon pesto, or just get yourself a jar of store bought.
  • Tomatoes – Thinly sliced tomatoes add a little tang and sweetness to the sandwiches. You could omit them if you just want cheese and turkey.

To make these paninis, it is incredibly helpful to have:

How to Make Turkey Pesto Panini

1. Butter your bread.

Butter one side of each piece of the bread for the panini.
Butter one side of each piece of the bread for the panini.

You might find it helpful to use softened butter for this step by letting it rest on the counter for a few minutes.

For each slice of bread, butter one side as liberally as you like.

The more you add, the less likely the paninis will stick to the griddle or press.

2. Assemble the sandwiches.

Place half of the buttered slices of bread onto a plate or cutting board with the buttered side down.

Spread pesto on the side of the bread that isn't buttered.
Spread pesto on the side of the bread that isn’t buttered.

Spread the pesto onto the unbuttered side of both pieces of bread.

Add a layer of at least two slices of cheese.

Build the turkey pesto panini by layering sliced cheese on to the pesto covered bread followed by turkey, tomato slices, and another slice of cheese.
Build the turkey pesto panini by layering sliced cheese on to the pesto covered bread followed by turkey, tomato slices, and another slice of cheese.

Follow this layer with a layer of turkey.

Top the turkey with a slice of tomato.

Build the turkey pesto panini by layering sliced cheese on to the pesto covered bread followed by turkey, tomato slices, and another slice of cheese.
Build the turkey pesto panini by layering sliced cheese on to the pesto covered bread followed by turkey, tomato slices, and another slice of cheese.

Add another layer of cheese and finally top with a slice of bread, buttered side up.

Close the turkey pesto panini with the second piece of pesto coved bread with the pesto side down and buttered side out.
Close the turkey pesto panini with the second piece of pesto coved bread with the pesto side down and buttered side out.

3. Cook the paninis.

Close the panini with another slice of bread that has the mayo mixture on the inside and is buttered on the outside.
Close the panini with another slice of bread.

Heat your press up or heat a panini pan over medium-high heat.

Once heated, place one (or more if your pan is big enough) onto the hot surface and use the press to push it down.

Cook the first side for about 1 to 2 minutes.

There should be nice lines on the bottom of the bread.

Use a spatula to flip the panini, press it back down, and cook for about 1 to 2 minutes.

If using a panini press that cooks both sides, it should take about 3 minutes to cook the turkey pesto panini all the way through.

Serving and Storing

Turkey pesto paninis cut in half on a plate
Turkey Pesto Paninis

Turkey paninis are best served fresh from the stove or press.

If you have left overs, you can place cooled sandwiches in an air tight container and store for about 2 to 3 days in the fridge depending on when you cooked your turkey.

You can then eat them as cold sandwiches or reheat using a panini pan or press.

FAQs

What is the best bread to use for a panini?

Use a sturdy bread, which is why I suggest using thickly sliced bakery bread. You could also use ciabatta or foccacia bread.

Should I butter the outside of my bread before using my panini press?

Yes! If you don’t butter the bread, you could brush olive oil liberally on the outside of the bread. Either way will help give your bread that nice crunch.

Tips and Tricks

Turkey pesto paninis cut in half on a plate
Turkey Pesto Paninis
  • If using spray or oil, apply directly to the pan before placing the sandwiches in. Make sure any oil is well-spread out before adding the sandwich.
  • You can use sliced bread (like you get in the bread aisle), but for best flavor, bakery fresh bread sliced slightly thicker makes a better turkey panini.
  • Feel free to mix and match cheeses and use your favorites. Pesto pairs well with a wide variety of cheeses, like cheddar, swiss, provalone, mozzarella, and more.
  • Not serving turkey pesto paninis as a Thanksgiving leftover? No problem! You can use deli turkey or substitute roasted chicken if you like.
  • Don’t have a press or panini pan? You can make paninis in a regular pan if you like, they just won’t get the nice grill lines on them when you cook them.

Other Sandwich Recipes

Sandwiches are a great way to use leftovers or make tasty treats with less fuss. Here are some other sandwich and handheld recipes to try:

Did you make this? Let me know!

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Turkey pesto paninis cut in half on a plate

Turkey Pesto Panini

A great way to use left over turkey breast, these pesto paninis are fresh and filled with gooey cheese to enjoy.
Prep Time: 2 minutes
Cook Time: 3 minutes
Course: Sandwiches
Cuisine: American, Italian
Keyword: pesto turkey panini, turkey pesto panini
Servings: 2 people
Calories: 795kcal

Equipment

  • 1 panini press or pan

Ingredients

  • 4 slices bread
  • 4 tablespoons pesto
  • 4 tablespoons butter
  • 8 slices cheese provolone, mozzarella, or swiss
  • 1 thinly sliced tomato
  • 4 ounces turkey use more or less if you like

Instructions

  • Butter one side of each slice of bread.
  • Place two pieces of bread, butter side down on a plate or cutting board.
  • Layer two slices of cheese, turkey slices, pesto, 1 or 2 slices of tomato, and two slices of cheese onto the bread. Top with the slice of bread, butter side up. Repeat for each sandwich.
  • Heat a pan over medium high heat. Place one or more sandwiches on the pan and press down with the weight.
  • Cook 1 to 2 minutes or until grill lines become clearly defined.
  • Flip and cook the sandwich for 1 to 2 more minutes or until grill lines become clearly defined. Serve hot from the panini pan.

Nutrition

Serving: 2g | Calories: 795kcal | Carbohydrates: 30g | Protein: 38g | Fat: 58g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 968mg | Potassium: 271mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1881IU | Vitamin C: 0.1mg | Calcium: 738mg | Iron: 3mg
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