Turkey Pesto Sandwich
Equipment
Ingredients
Walnut Basil Pesto
- ½ cup fresh basil leaves, loosely packed
- ¼ cup toasted walnuts
- ¼ cup grated Parmesan cheese
- 1 small garlic clove
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp kosher salt
- ⅛ tsp black pepper
Turkey & Sandwich
- 4 oz sliced deli turkey
- ¼ tsp black pepper
- 2 slices provolone cheese
- 1 ciabatta roll, sliced
- 1½ tbsp olive oil, divided
- ½ tomato, sliced
- ¼ tsp flaky sea salt
Instructions
- Add basil, toasted walnuts, Parmesan, garlic, olive oil, lemon juice, salt, and pepper to a food processor. Blend until mostly smooth with a slightly chunky texture. Set aside.
- Heat a skillet over medium heat. Add ½ tbsp olive oil. Add the deli turkey in an even layer, season with black pepper, and sear for 1–2 minutes per side until lightly crisped.
- Lay provolone slices over the turkey. Add 1–2 tbsp water to the pan and immediately cover with a lid to steam and melt the cheese. Remove from heat once melted.
- Brush the cut sides of the ciabatta with remaining olive oil and sprinkle with sea salt. Toast cut-side down in a pan until golden.
- Spread pesto onto the bottom half of the ciabatta. Add turkey/cheese and tomatoes, close the sandwich, and serve warm.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why I Love This Turkey Pesto Sandwich
This Turkey Pesto Sandwich is a perfect example of what happens when you show everyday ingredients and give them a little love. I’m not a huge fan of just cold cut turkey straight out the fridge, but lightly searing it in the pan adds another layer of texture and flavor that makes this Turkey Pesto Sandwich stand out. Additionally, melting provolone over the turkey keeps the turkey juicy, while toasting the ciabatta with olive oil gives it that extra crunchiness that’s a great contrast with this turkey. It’s one of those sandwiches that is so simple but is still so good.
Why the Walnut Basil Pesto Makes This Turkey Pesto Sandwich So Special
In my opinion, the walnut basil pesto is what makes this Turkey Pesto Sandwich so delicious. The toasted walnuts bring a deep, more nutty flavor to the pesto than a traditional pine nut does. The usual sweetness of the basil and saltiness of the Parmesan are classic and are further emphasized by the stronger flavor notes of the walnuts. You also don’t need a ton to make this sandwich, a little bit goes a long way and makes it taste like those sandwiches you get at the restaurants.
What You’ll Need To Make a Turkey Pesto Sandwich
Walnut Basil Pesto
- ½ cup fresh basil leaves, loosely packed
- ¼ cup toasted walnuts
- ¼ cup grated Parmesan cheese
- 1 small garlic clove
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp kosher salt
- ⅛ tsp black pepper
Turkey & Sandwich
- 4 oz sliced deli turkey
- ¼ tsp black pepper
- 2 slices provolone cheese
- 1 ciabatta roll, sliced
- 1½ tbsp olive oil, divided
- ½ tomato, sliced
- ¼ tsp flaky sea salt
How to Make a Turkey Pesto Sandwich
Add basil, toasted walnuts, Parmesan, garlic, olive oil, lemon juice, salt, and pepper to a food processor. Blend until mostly smooth with a slightly chunky texture. Set aside.
Heat a skillet over medium heat and add ½ tbsp olive oil. Add the deli turkey in an even layer, season with black pepper, and sear for 1–2 minutes per side until lightly crisped.
Lay the provolone slices over the turkey. Add 1–2 tbsp water to the pan and immediately cover with a lid to steam and melt the cheese. Remove from heat once melted.
Brush the cut sides of the ciabatta with the remaining olive oil and sprinkle with flaky sea salt. Toast cut-side down in a pan until golden.
Spread pesto onto the bottom half of the ciabatta. Add the cheesy turkey and sliced tomatoes, close the sandwich, and serve warm.
Tips & Variations
Do not skip the step of toasting the walnuts. Toasting them gives the pesto a deep roasted, nutty flavor.
Feel free to substitute the provolone for any cheese of your choice! Any cheese like mozzarella or even cheddar works!
The tomatoes are on the sandwich to help balance the sandwich, and if you want even more balanced flavors, add some arugula on top as well!
Frequently Asked Questions
Can I use store-bought pesto?
Absolutely! These days, store bought pesto is super good, but in my opinion, nothing beats a homemade pesto. Convenience beats flavor somedays, though, and using store bought pesto is a great option.
Do I have to sear the turkey?
I think searing the turkey adds an even deeper flavor. It won’t be super crunchy, but it’s noticeably better than cold turkey.
Can I make the pesto ahead of time?
Absolutely! The pesto keeps well in the fridge for up to 4 days. I love to store it with a thin layer of olive oil on top to keep the sauce green.
What bread works best if I don’t have ciabatta?
Sourdough, focaccia, or a hoagie roll all work super well. You typically want a bread with a stronger crumb that can handle a lot of heat and moisture.
What to Make Next
Want another amazing dish? Try my Mongolian Ground Beef!
Craving something else packed with protein? Check out my Chicken Bibimbap!
Looking for another weeknight dish? You’ll love my Korean BBQ Beef!
