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.
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.
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.
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.
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.
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.Adaptations: feel free to swap out the meat and cheese for what you have on hand. 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 freeze: store the sandwiches, double wrapped, in the freezer for up to 6 weeks. Thaw in the refrigerator before heating.Leftover pesto can be frozen for a later date.