A great way to use up your turkey leftovers from Thanksgiving or Christmas, this turkey pesto sandwich recipe is made in just a few simple steps. Melty cheese, flavorful pesto, slices of turkey and a pop of freshness from tomatoes and spinach, this upgrade to grilled cheese makes for a great lunch or delicious meal any time.
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I've said it before and I still stand by my statement. Leftover Thanksgiving turkey is my favorite part of the holiday meal.
An abundance that means I need to eat a turkey sandwich daily for a while is a problem that I like to have.
Whether in the case of today's turkey pesto sandwiches, my all time favorite Cranberry Turkey Sandwiches with Brie (though this recipe gives it some fierce competition!) or simply throwing together a couple of slices of bread with whatever tasty spreads we have on hand, I never really tire of this comfort food.
The Ingredients
- Bread- I like to use sprouted grain bread for sandwiches but use whatever you like best. Honey Oat Bread, slices of sourdough bread or ciabatta rolls would also make for tasty sandwiches.
- Butter- Salted or unsalted butter will work.
- Pesto- You can use homemade or store-bought pesto.
- Mozzarella
- Leftover Turkey Breast- Sliced deli turkey or leftover chicken could also be used.
- Fresh Spinach- Arugula, kale or chard could be used instead or leave it out.
- Fresh Tomato Slices
The Method
1. Assemble. Butter the outside of each slice of bread. On the inside of the first piece of bread, spread one tablsepoon pesto. Top with ½ oz cheese (1 slice) and the sliced turkey. On the second piece of bread, place the other ½ oz oz cheese.
2. Cook. Place both pieces of bread butter side down in a skillet over medium heat. Cover and cook for 3-4 minutes until the cheese is melted and the bottom of the bread is lightly toasted.
3. Add veges. Place the sliced tomato and spinach on top of the turkey. Carefully, using a spatula, flip the second piece of bread (with just the cheese) on top of the spinach and press down lightly.
4. Serve.
Leftovers and Storage
This sandwich is best eaten immediately after making so I recommend enjoying it fresh. However, it can be kept as leftovers as well.
To Store: Allow to cool completely on a wire rack so that it doesn't get soggy and then store in an airtight container in the refrigerator for up to 3 days.
To Reheat: For best results, reheat in a frying pan over medium-low heat for 4-5 minutes, flipping halfway through until warmed.
Make it Your Own
- Make a Cold Turkey Pesto Sandwich- Skip buttering the outside of the bread, fully assemble the sandwich and enjoy without cooking.
- Change up the Cheese- I love this sandwich with goat cheese or slices of provolone cheese in place of the mozza.
- Add or Change Up the Veges:
- Avocado- mash up ¼ of an avocado and spread it over the turkey before adding the spinach.
- Roasted Red Peppers
- Sun-dried Tomatoes
- Red Onion Slices
Serving Ideas
If you're looking for some side dish ideas, try this delicious sandwich with:
You can definitely turn this sandwich into a delicious turkey pesto panini. Fully assemble and set your panini press to medium low heat. Cook for 4-5 minutes until the outsides are lightly toasted golden and the cheese is melted. The time may vary depending on your panini press model. Note: the spinach will be more wilted and the tomato will be warm. You can leave them out and add them afterwards if you prefer.
I find pesto delicious with mozzarella, cream cheese, goat cheese, provolone, gouda cheese and parmesan cheese.
Dietary Notes
If you have dietary restrictions, be sure to check any packaging of specific ingredients that you use are compliant. As written, this recipe is:
- Gluten Free - If you use a gluten free bread.
And if you liked this recipe...
...you might also like:
- Cranberry Turkey Brie Sandwiches
- Chimichurri Chicken Grilled Cheese
- 23 Healthy Spreads for Your Sandwich
- Apple Cheddar Pork Tenderloin Sandwich
Grilled Turkey Pesto Sandwiches
Ingredients
- 2 slices bread of choice
- 2 teaspoon butter
- 1 tablespoon pesto
- 1 oz mozzarella cheese sliced (2 slices)
- 3.5 oz roasted turkey breast sliced
- ¼ cup fresh spinach
- 2 slices fresh tomato
Instructions
- Prepare a large skillet.
- Butter the outside of each piece of bread with about one teaspoon and place both pieces butter side down in the skillet. On the first piece, cover the top with the pesto followed by 1 slice of cheese and the sliced turkey. Top the second piece with the other slice of cheese.
- Cover and cook on medium low heat until the bread is lightly browned and cheese is mostly melted, about 5 minutes. Top the turkey with the spinach and sliced tomato and using a spatula, place the second piece of bread and cheese on top. Cook for 1 additional minute until the cheese is completely melted and the spinach is just starting to wilt.
- Serve immediately.
Claudia Lamascolo
What a great idea especially for leftover turkey I am bookmarking this one!
Janessa
I hope you love it!
Sisley White - Sew White
What a treat! I can't wait to try this mix of flavours.
Janessa
Thank you for your kind comments!
Andrea
What a fabulous sandwich. Great flavors and perfect for a quick meal.
Janessa
Thank you for your kind review, Andrea!