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Turkey Pesto Sandwich Recipe
Ben Carraoli

Turkey Pesto Sandwich Recipe

I recently made this turkey pesto sandwich, and I have to say—it completely transformed my lunch routine! The combination of herby pesto, marinated tomatoes, and tender turkey is simply irresistible. I loved how fresh and flavorful it tasted, yet it came together in no time.
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Prep Time 20 minutes
Cook Time 8 minutes
Ingredients Method Notes

Ingredients
  

  • 2 slices multi-grain bread – I love this for its nutty flavor; sourdough or ciabatta works too.
  • 2 ½ tbsp pesto – Use fresh or store-bought; homemade walnut kale pesto adds an amazing twist.
  • 1 tbsp mayonnaise – Adds a creamy texture; I prefer real mayo over light for better flavor.
  • 2 slices provolone cheese – Freshly sliced provolone melts beautifully; mozzarella or havarti are good alternatives.
  • 2 slices marinated tomatoes – Make your own with sliced tomatoes red wine vinegar, avocado or olive oil, salt, and pepper.
  • 3 oz turkey deli meat – Either leftover roast turkey or sliced deli turkey works perfectly.
  • Handful of mixed greens – Adds crunch and freshness; spinach or arugula can substitute.
  • 1 tomato sliced
  • 3 tbsp red wine vinegar
  • 4 tbsp avocado oil
  • 1/8 tsp salt
  • Pinch of black pepper

Method
 

  1. Slice your tomatoes and place them in a small bowl. Mix with red wine vinegar, avocado oil, salt, and pepper. Let them sit for 10 minutes to soak up all the flavors.
  2. Toast your bread slices lightly until golden. This adds a nice crunch and keeps the sandwich from becoming soggy when you add the tomatoes.
  3. Spread mayonnaise on one slice of bread and pesto on the other. Layer provolone, marinated tomatoes, turkey slices, and mixed greens. Top with the remaining slice of bread. Press lightly and enjoy immediately or grill for a warm version.

Notes

  • I always use freshly grated cheese—it melts better and tastes more vibrant.
  • Letting the tomatoes marinate longer really boosts the flavor.
  • Toast the bread just enough to hold the sandwich without becoming too hard.
  • I like to add a pinch of black pepper on the greens for an extra bite.