Name: Turkey Basil Pesto Panini Recipe
Ingredients: Bread: 8 slices of your favorite panini bread. Choosing the right bread is crucial for achieving that perfect panini texture – crispy on the outside and soft on the inside. Here are a few excellent options to consider: Ciabatta Rolls: These are classic panini bread choices. Ciabatta rolls are known for their slightly chewy texture and porous interior, which allows them to soak up the delicious flavors without becoming soggy. They also toast beautifully, developing a wonderful crust. For this recipe, you’ll want to use rolls that are large enough to comfortably hold the fillings.; Sourdough Bread: Sourdough adds a delightful tanginess that complements the richness of the pesto and turkey. Its sturdy structure holds up well during grilling and toasting, and the slightly sour flavor profile elevates the overall taste. Choose a loaf that’s not too dense, as overly dense sourdough can become tough in a panini.; Focaccia: Focaccia bread, with its olive oil-infused flavor and slightly airy texture, is another fantastic option. It’s already flavorful and has a lovely soft interior that contrasts beautifully with the crisp exterior when toasted. Opt for a plain focaccia or one seasoned with herbs like rosemary for an extra layer of flavor.; Baguette: A classic French baguette, sliced into panini-sized lengths and then halved, can also work well. Baguettes offer a crisp crust and a lighter interior, making for a less dense panini. Just be sure to choose a baguette that’s not too thin, as it needs to be sturdy enough to hold the fillings.; Italian Loaf: A simple Italian loaf, often labeled “pane italiano” at the grocery store, is a versatile and readily available choice. It has a good balance of crust and crumb and toasts well.; Basil Pesto: 1/2 cup of prepared basil pesto. Pesto is the heart and soul of this panini, infusing it with vibrant, herbaceous flavor. You have options here – homemade or high-quality store-bought. Homemade Pesto: For the ultimate flavor experience, consider making your own basil pesto. Freshly made pesto is incredibly aromatic and has a brighter, more vibrant taste than most store-bought versions. You’ll need fresh basil leaves, pine nuts (or walnuts as a more budget-friendly alternative), garlic, Parmesan cheese, olive oil, and a pinch of salt. Making pesto at home allows you to control the ingredients and adjust the flavor to your liking. Plus, the process is surprisingly easy with a food processor.; Store-Bought Pesto: If you’re short on time or prefer convenience, there are many excellent store-bought basil pestos available. Look for brands that use high-quality ingredients and have a bright green color, which indicates freshness. Refrigerated pesto tends to be fresher and more flavorful than shelf-stable versions. Read the ingredient list and opt for pesto with a high percentage of basil and olive oil, and minimal preservatives.; Sliced Cooked Turkey Breast: 1 pound of thinly sliced cooked turkey breast. Turkey provides lean protein and a mild, savory flavor that complements the pesto and cheese beautifully. Deli Turkey: High-quality deli turkey, thinly sliced, is a convenient and readily available option. Look for roasted turkey breast or smoked turkey breast for a slightly different flavor profile. Avoid overly processed deli meats with added nitrates and artificial flavors. Freshly sliced deli turkey from the counter will generally be more flavorful and less processed than pre-packaged options.; Leftover Roasted Turkey: This panini is a fantastic way to use up leftover roasted turkey from Thanksgiving or Sunday dinner. Slice or shred the leftover turkey and it will work perfectly in this recipe. Using leftover turkey adds a home-cooked touch and reduces food waste.; Turkey Tenderloin: You can also roast or grill turkey tenderloin specifically for this recipe. Season it simply with salt, pepper, and herbs, then slice it thinly once cooked. This allows you to control the flavor profile and ensure the turkey is freshly cooked.; Provolone Cheese: 8 slices of provolone cheese. Provolone is a classic panini cheese choice. It melts beautifully and has a mild, slightly nutty flavor that pairs perfectly with pesto and turkey. Mild Provolone: This is the most common type of provolone and works wonderfully in this panini. Its subtle flavor allows the pesto and turkey to shine through while still providing a creamy, cheesy element.; Sharp Provolone: For a bolder flavor, you can use sharp provolone. It has a tangier and more pronounced taste that can add a bit of complexity to the panini. If you prefer a stronger cheese flavor, sharp provolone is an excellent choice.; Other Cheese Options: While provolone is traditional, you can certainly experiment with other melting cheeses. Mozzarella: Fresh mozzarella or low-moisture mozzarella are both good options. Fresh mozzarella will be creamier, while low-moisture mozzarella melts more evenly and is less watery.; Monterey Jack: Monterey Jack is a mild, creamy cheese that melts beautifully and is a good alternative to provolone if you prefer a milder flavor.; Havarti: Havarti is a semi-soft cheese with a buttery and slightly tangy flavor. It melts well and adds a lovely richness to the panini.; Fontina: Fontina is a nutty and earthy cheese that melts wonderfully and offers a more sophisticated flavor profile. It’s a great choice if you want to elevate the panini to a more gourmet level.; Butter or Olive Oil: 2 tablespoons of butter, softened, or olive oil for brushing the bread. Butter or olive oil is essential for achieving that golden-brown, crispy crust on the panini. Butter: Butter adds richness and flavor to the crust. Softened butter is easier to spread evenly on the bread slices. The milk solids in butter contribute to a beautiful golden-brown color and a slightly nutty flavor when toasted.; Olive Oil: Olive oil is a healthier option and imparts a subtle fruity flavor to the crust. Extra virgin olive oil is recommended for its superior flavor and quality. Olive oil also helps the bread crisp up nicely and prevents it from drying out during grilling or toasting.; Garlic Butter: For an extra layer of flavor, you can make garlic butter by mixing softened butter with minced garlic or garlic powder. This adds a subtle garlic aroma and taste to the crust, enhancing the overall flavor of the panini.; Optional Additions: Consider these additions to customize your panini and add even more flavor and texture: Roasted Red Peppers: Add sliced roasted red peppers for a touch of sweetness and smoky flavor. Jarred roasted red peppers are convenient, or you can roast your own.; Sun-dried Tomatoes: Oil-packed sun-dried tomatoes add a chewy texture and intense, tangy-sweet flavor that complements pesto and turkey.; Spinach or Arugula: Add a handful of fresh spinach or arugula for a boost of greens and a slightly peppery bite. Arugula, in particular, pairs wonderfully with pesto.; Caramelized Onions: Sweet and savory caramelized onions bring depth of flavor and a touch of sweetness to the panini.; Balsamic Glaze: A drizzle of balsamic glaze after grilling adds a touch of sweetness and acidity that balances the richness of the pesto and cheese.

Ingredients

Bread: 8 slices of your favorite panini bread. Choosing the right bread is crucial for achieving that perfect panini texture – crispy on the outside and soft on the inside. Here are a few excellent options to consider:
- Ciabatta Rolls: These are classic panini bread choices. Ciabatta rolls are known for their slightly chewy texture and porous interior, which allows them to soak up the delicious flavors without becoming soggy. They also toast beautifully, developing a wonderful crust. For this recipe, you’ll want to use rolls that are large enough to comfortably hold the fillings.
- Sourdough Bread: Sourdough adds a delightful tanginess that complements the richness of the pesto and turkey. Its sturdy structure holds up well during grilling and toasting, and the slightly sour flavor profile elevates the overall taste. Choose a loaf that’s not too dense, as overly dense sourdough can become tough in a panini.
- Focaccia: Focaccia bread, with its olive oil-infused flavor and slightly airy texture, is another fantastic option. It’s already flavorful and has a lovely soft interior that contrasts beautifully with the crisp exterior when toasted. Opt for a plain focaccia or one seasoned with herbs like rosemary for an extra layer of flavor.
- Baguette: A classic French baguette, sliced into panini-sized lengths and then halved, can also work well. Baguettes offer a crisp crust and a lighter interior, making for a less dense panini. Just be sure to choose a baguette that’s not too thin, as it needs to be sturdy enough to hold the fillings.
- Italian Loaf: A simple Italian loaf, often labeled “pane italiano” at the grocery store, is a versatile and readily available choice. It has a good balance of crust and crumb and toasts well.

Basil Pesto: 1/2 cup of prepared basil pesto. Pesto is the heart and soul of this panini, infusing it with vibrant, herbaceous flavor. You have options here – homemade or high-quality store-bought.
- Homemade Pesto: For the ultimate flavor experience, consider making your own basil pesto. Freshly made pesto is incredibly aromatic and has a brighter, more vibrant taste than most store-bought versions. You’ll need fresh basil leaves, pine nuts (or walnuts as a more budget-friendly alternative), garlic, Parmesan cheese, olive oil, and a pinch of salt. Making pesto at home allows you to control the ingredients and adjust the flavor to your liking. Plus, the process is surprisingly easy with a food processor.
- Store-Bought Pesto: If you’re short on time or prefer convenience, there are many excellent store-bought basil pestos available. Look for brands that use high-quality ingredients and have a bright green color, which indicates freshness. Refrigerated pesto tends to be fresher and more flavorful than shelf-stable versions. Read the ingredient list and opt for pesto with a high percentage of basil and olive oil, and minimal preservatives.

Sliced Cooked Turkey Breast: 1 pound of thinly sliced cooked turkey breast. Turkey provides lean protein and a mild, savory flavor that complements the pesto and cheese beautifully.
- Deli Turkey: High-quality deli turkey, thinly sliced, is a convenient and readily available option. Look for roasted turkey breast or smoked turkey breast for a slightly different flavor profile. Avoid overly processed deli meats with added nitrates and artificial flavors. Freshly sliced deli turkey from the counter will generally be more flavorful and less processed than pre-packaged options.
- Leftover Roasted Turkey: This panini is a fantastic way to use up leftover roasted turkey from Thanksgiving or Sunday dinner. Slice or shred the leftover turkey and it will work perfectly in this recipe. Using leftover turkey adds a home-cooked touch and reduces food waste.
- Turkey Tenderloin: You can also roast or grill turkey tenderloin specifically for this recipe. Season it simply with salt, pepper, and herbs, then slice it thinly once cooked. This allows you to control the flavor profile and ensure the turkey is freshly cooked.

Provolone Cheese: 8 slices of provolone cheese. Provolone is a classic panini cheese choice. It melts beautifully and has a mild, slightly nutty flavor that pairs perfectly with pesto and turkey.
- Mild Provolone: This is the most common type of provolone and works wonderfully in this panini. Its subtle flavor allows the pesto and turkey to shine through while still providing a creamy, cheesy element.
- Sharp Provolone: For a bolder flavor, you can use sharp provolone. It has a tangier and more pronounced taste that can add a bit of complexity to the panini. If you prefer a stronger cheese flavor, sharp provolone is an excellent choice.
- Other Cheese Options: While provolone is traditional, you can certainly experiment with other melting cheeses.
  - Mozzarella: Fresh mozzarella or low-moisture mozzarella are both good options. Fresh mozzarella will be creamier, while low-moisture mozzarella melts more evenly and is less watery.
  - Monterey Jack: Monterey Jack is a mild, creamy cheese that melts beautifully and is a good alternative to provolone if you prefer a milder flavor.
  - Havarti: Havarti is a semi-soft cheese with a buttery and slightly tangy flavor. It melts well and adds a lovely richness to the panini.
  - Fontina: Fontina is a nutty and earthy cheese that melts wonderfully and offers a more sophisticated flavor profile. It’s a great choice if you want to elevate the panini to a more gourmet level.

Butter or Olive Oil: 2 tablespoons of butter, softened, or olive oil for brushing the bread. Butter or olive oil is essential for achieving that golden-brown, crispy crust on the panini.
- Butter: Butter adds richness and flavor to the crust. Softened butter is easier to spread evenly on the bread slices. The milk solids in butter contribute to a beautiful golden-brown color and a slightly nutty flavor when toasted.
- Olive Oil: Olive oil is a healthier option and imparts a subtle fruity flavor to the crust. Extra virgin olive oil is recommended for its superior flavor and quality. Olive oil also helps the bread crisp up nicely and prevents it from drying out during grilling or toasting.
- Garlic Butter: For an extra layer of flavor, you can make garlic butter by mixing softened butter with minced garlic or garlic powder. This adds a subtle garlic aroma and taste to the crust, enhancing the overall flavor of the panini.

Optional Additions: Consider these additions to customize your panini and add even more flavor and texture:
- Roasted Red Peppers: Add sliced roasted red peppers for a touch of sweetness and smoky flavor. Jarred roasted red peppers are convenient, or you can roast your own.
- Sun-dried Tomatoes: Oil-packed sun-dried tomatoes add a chewy texture and intense, tangy-sweet flavor that complements pesto and turkey.
- Spinach or Arugula: Add a handful of fresh spinach or arugula for a boost of greens and a slightly peppery bite. Arugula, in particular, pairs wonderfully with pesto.
- Caramelized Onions: Sweet and savory caramelized onions bring depth of flavor and a touch of sweetness to the panini.
- Balsamic Glaze: A drizzle of balsamic glaze after grilling adds a touch of sweetness and acidity that balances the richness of the pesto and cheese.

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Instructions

Prepare Your Ingredients: Start by gathering all your ingredients and setting up your workspace. This will make the panini assembly process smooth and efficient.
- Slice your bread if needed. If using rolls, split them in half horizontally.
- Ensure your turkey is thinly sliced and ready to go.
- Have your pesto readily available, either homemade or from the jar.
- Slice your provolone cheese (or your cheese of choice) into slices that will fit nicely on the bread.
- If using any optional additions like roasted red peppers, sun-dried tomatoes, or spinach, prepare them now. Slice roasted red peppers into strips, drain sun-dried tomatoes if oil-packed, and wash spinach or arugula.
- Soften your butter if using, or have your olive oil ready for brushing.

Spread Pesto on Bread: Take four slices of your bread and spread a generous layer of basil pesto on one side of each slice. This pesto layer will not only add incredible flavor but also act as a moisture barrier, preventing the bread from becoming soggy from the fillings.
- Use about 1 tablespoon of pesto per slice of bread, or adjust to your preference.
- Spread the pesto evenly across the surface of the bread, ensuring it reaches the edges for maximum flavor in every bite.
- If you prefer a milder pesto flavor, you can use a thinner layer. For a more intense pesto experience, feel free to be generous with your pesto application.

Layer the Fillings: On top of the pesto-covered bread slices, layer your fillings. Start with the turkey, followed by the provolone cheese.
- Divide the sliced turkey evenly among the four pesto-covered bread slices. Arrange the turkey in a single layer to ensure even cooking and distribution of flavor.
- Place two slices of provolone cheese on top of the turkey on each panini. Make sure the cheese is positioned so that it will melt nicely and cover the turkey. If using larger slices of cheese, you may need to fold or tear them to fit within the bread.
- If you are using any optional additions like roasted red peppers, sun-dried tomatoes, spinach, or caramelized onions, layer them on top of the cheese at this stage. Distribute them evenly for consistent flavor and texture in each panini.

Top with Remaining Bread: Carefully place the remaining four slices of bread on top of the fillings, pesto-side down. This will create your assembled panini, ready for grilling or toasting.
- Make sure the top bread slices are aligned with the bottom slices to create neat and even panini.
- Gently press down on the top bread slices to slightly compress the panini and help the fillings adhere.

Butter or Oil the Outside of the Bread: Brush the outside of the top bread slices with softened butter or olive oil. Then, flip the panini over and brush the other side (the bottom bread slices) with butter or olive oil as well. This step is crucial for achieving that golden-brown, crispy exterior that is characteristic of a perfect panini.
- Ensure you coat the entire surface of the bread evenly with butter or oil for uniform browning and crisping.
- If using butter, make sure it’s softened but not melted for easy spreading.
- Olive oil can be brushed on generously for a slightly healthier option and a different flavor profile.

Grill or Toast the Panini: Now it’s time to cook your panini! You have a couple of options for achieving that perfectly toasted and melty result:
- Panini Press: If you have a panini press, preheat it according to the manufacturer’s instructions. Once heated, place the assembled panini in the press and close the lid. Grill for about 3-5 minutes, or until the bread is golden brown and the cheese is melted and gooey. The panini press provides even heat and pressure, creating those signature grill marks and a perfectly flattened panini.
- Skillet or Grill Pan: If you don’t have a panini press, you can easily use a skillet or grill pan on the stovetop. Preheat a large skillet or grill pan over medium heat. Place the panini in the hot pan and weigh it down with another heavy skillet, a pot filled with cans, or a panini weight if you have one. Cook for about 3-4 minutes per side, or until golden brown and the cheese is melted. The weight ensures even contact with the pan for proper toasting and melting. If using a grill pan, you’ll get those appealing grill marks, but a regular skillet works just as well.
- Oven Broiler (Less Recommended): While less traditional for panini, you can broil them in the oven as a last resort. Place the assembled panini on a baking sheet and broil about 4-6 inches from the heat source for 2-3 minutes per side, watching carefully to prevent burning. Broiling can be less even and may not achieve the same crispy crust as grilling or using a panini press.

Serve Immediately: Once your panini are beautifully golden brown and the cheese is melted and gooey, carefully remove them from the panini press or skillet. Let them cool for a minute or two before slicing in half and serving immediately. Panini are best enjoyed hot, when the bread is crispy, the cheese is melted, and the flavors are at their peak.
- Use a serrated knife to slice the panini in half for clean cuts and to avoid squishing the fillings.
- Serve your Turkey Basil Pesto Panini immediately with your favorite sides and enjoy the delicious combination of flavors and textures!

Nutrition

Serving Size: one normal portion
Calories: 550-650
Sugar: 5-7 grams
Sodium: 800-1000 mg
Fat: 30-35 grams
Carbohydrates: 40-45 grams
Fiber: 3-4 grams
Protein: 40-45 grams