Hot Turkey Pesto Sandwiches

stack of three turkey pesto sandwiches on wood cutting board.

5 from 4 votes

Hot Turkey Pesto Sandwiches

Hot Turkey Pesto Sandwiches are super fun sandwiches to make. These Turkey Pesto Panini are uber-comforting, freezer-friendly, and great for potlucks! Grab the recipe and get pressing these gooey, cheesy, delicious, pesto-infused sandwiches.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American, Italian

Servings:

Calories: 395kcal

Author: Jessica Fisher

Equipment

panini press
cutting board
bread knife

Ingredients

6 ciabatta rolls , sliced in half lengthwise
7-8 oz havarti cheese slices
½ cup pesto
8 oz deli sliced turkey breast get herbed if you can

Instructions

Split the rolls open and place them on a work surface. Divide the cheese among the roll halves, on tops and bottoms. I had to tear a few slices in half to make it even.
6 ciabatta rolls, 7-8 oz havarti cheese slices
Dollop the pesto among the six roll halves and spread to coat. We're spreading this on the cheese slices so as not to make the bread soggy since we're cooking them later. If you're cooking the sandwiches right away, you could spread the pesto directly on the surface of the roll.
½ cup pesto
Divide the meat among the rolls. Put the roll halves together. Place the closed rolls into the roll bag and refrigerate until ready to cook. If you're going to freeze the rolls, double bag them for added insulation and be sure to squeeze all the air out of the bag.
8 oz deli sliced turkey breast
When you're ready to cook the sandwiches, heat the panini press. Cook the sandwiches in batches until the cheese is melty and the rolls are toasty.

Notes

In lieu of a panini press, you can wrap the sandwiches in foil and cook them for 4 hours on low in a slow cooker or bake them at 350 for about 2o minutes.

Slow cooker instructions: You can reheat these sandwiches in the slow cooker, for about four hours on LOW, turning once if possible.

Serving Suggestions: Serve these panini with a side salad, soup, chips, or veggie dippers.

Shop Your Kitchen:

You can use large French bread loaves instead of individual rolls. Wrap each individually in foil.
You can swap out the havarti for swiss cheese, pepper jack, mozzarella, or cheddar.
Got a different type of cooked meat on hand? Use that instead.
Use a different spread besides pesto, like jam, chutney, or salsa.
Other great combinations includes chicken and cheddar, roast beef and provolone, salami and mozzarella.
For a more affordable pesto-like sauce, make this Easy 3-Ingredient Basil Sauce.

To Make a Meal Prep: I don’t recommend making these as a meal prep as it just won’t have the same texture reheated, however freezing the sandwiches prior to cooking is awesome!

Freeze Extra for Later: I love freezing sandwiches to make into panini or grilled cheese.

To make sandwiches to freeze: Assemble as directed. Wrap in foil and slip into a ziptop freezer bag.

Make a Plan for Leftovers: Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Reheat in the microwave or for best texture, the air fryer. If you store your leftovers in clear containers, they’re more likely to get eaten.

Nutrition