Turkey Pesto Panini

Name: Turkey Pesto Panini
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 pieces (about 6 inches long, 4 oz each) (230 g) ciabatta rolls or a ciabatta loaf, split horizontally into top and bottom halves; 4 tablespoons (60 g) basil pesto, store-bought or homemade, at room temperature; 8 oz (225 g) sliced roasted turkey breast, deli-style, thinly sliced; 4 slices (about 3 oz) (85 g) provolone cheese, thinly sliced; 1 medium (150 g) ripe Roma or beefsteak tomato, cut into 6 thin slices (about ¼ inch), patted dry; ½ cup, packed (10 g) baby arugula, washed and dried (optional); 1 tablespoon (15 ml) extra-virgin olive oil; freshly ground black pepper, to taste

From the MyKitchenBank Kitchen

Crisp, golden ciabatta pressed around sliced turkey, basil pesto, melty provolone, juicy tomato and peppery arugula. A fast, café-style sandwich you can make in a skillet with no panini press.

Prep: 10 min
Cook: 8 min
Wait: 2 min
Total: 20 min
Makes: 2 paninis

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Ingredients

2 servings

2 pieces (about 6 inches long, 4 oz each) (230 g) ciabatta rolls or a ciabatta loaf, split horizontally into top and bottom halves
4 tablespoons (60 g) basil pesto, store-bought or homemade, at room temperature
8 oz (225 g) sliced roasted turkey breast, deli-style, thinly sliced
4 slices (about 3 oz) (85 g) provolone cheese, thinly sliced
1 medium (150 g) ripe Roma or beefsteak tomato, cut into 6 thin slices (about ¼ inch), patted dry
½ cup, packed (10 g) baby arugula, washed and dried (optional)
1 tablespoon (15 ml) extra-virgin olive oil
freshly ground black pepper, to taste

Equipment (6)

Panini press, or 12-inch (30 cm) heavy skillet or grill pan plus a heavy pan or foil-wrapped brick for pressing
Instant-read thermometer
Serrated bread knife
Cutting board
Pastry brush or spoon for the oil
Paper towels

Steps

Before you start

Pat the tomato slices dry on paper towels so the panini doesn't turn soggy.
Use deli turkey at room temperature or straight from the fridge; either works. Deli turkey is already cooked, but heating the sandwich until the turkey reaches 165°F (74°C) makes it safe for everyone, including pregnant people and older adults.
Have an instant-read thermometer ready to check the center of each panini.
No panini press? Use a heavy skillet plus a second heavy pan or a foil-wrapped brick to press the sandwich.
Cut the ciabatta loaf horizontally into 2 sandwich-size pieces (about 6 inches/15 cm each) before splitting.

1
Prep the bread
- Split each ciabatta piece horizontally with a serrated knife into a top and a bottom.
- If the loaf is very doughy, gently pull out a little of the soft interior from each half to make room for the filling.
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Ready when: Halves are even in thickness and sit flat.
Tip: Cut with a gentle sawing motion so you don't squash the crumb.
2
Spread the pesto
- Lay the 4 bread halves cut side up.
- Spread 1 tablespoon of pesto on each half, edge to edge, so every bite has flavor.
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Ready when: Each cut surface is evenly coated.
Tip: Pesto on both halves also creates a barrier that helps keep the tomato from soaking the bread.
3
Layer the filling
- On each bottom half, place 1 slice of provolone, then fold and layer 4 oz (115 g) of turkey, then 3 tomato slices in a single layer.
- Sprinkle with a little black pepper and add a handful of arugula if using.
- Top with a second slice of provolone, then close with the top half, pesto side down.
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Ready when: Sandwiches are stacked neatly with cheese on both the bottom and top of the filling.
Tip: Cheese against both sides of the filling acts as glue and melts into the turkey.
4
Oil the outsides
- Brush or rub the tops and bottoms of both sandwiches lightly with the olive oil, using about ½ tablespoon per sandwich in total.
- Preheat a panini press, or a 12-inch skillet over medium heat, for 2 minutes.
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Ready when: A drop of water sizzles gently when flicked into the hot pan.
Tip: Medium heat is key; too hot and the bread burns before the cheese melts.
5
Press first side
- Place the sandwiches in the press and close the lid, or set them in the skillet and weigh them down with a heavy pan.
- Cook 3 to 4 minutes, pressing down gently once or twice.
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Ready when: Underside is deep golden brown with crisp ridges or a toasted crust.
Tip: Don't press so hard that the filling squeezes out the sides.
6
Flip and finish
- If using a skillet, carefully flip each sandwich with a wide spatula, replace the weight, and cook 3 to 4 minutes more.
- A press cooks both sides at once, so just keep it closed for the full time.
- Insert an instant-read thermometer through the side of each sandwich into the turkey layer; it should read at least 165°F (74°C).
- If not, cook 1 minute more and check again.
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Ready when: Both sides are golden and crisp, the provolone is visibly melted and oozing slightly at the edges, and the turkey in the center reads 165°F (74°C).
Tip: If the bread is browning too fast but the cheese isn't melted or the center is under 165°F, lower the heat and cover the pan with a lid for 1 minute.
7
Rest and slice
- Transfer the paninis to a cutting board and let them rest for 1 minute so the cheese sets slightly.
- Slice each diagonally in half with a serrated knife and serve right away.
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Ready when: Crust is crisp and the cut edges show melted cheese holding the layers together.
Tip: Cut with a sawing motion; pressing straight down will crush the crust.

Good to know

Tips

Pat tomato slices dry and keep them thin; wet tomatoes are the main cause of soggy paninis.
Use medium heat so the cheese has time to melt before the crust darkens.
Fold deli turkey rather than laying it flat for a thicker, more tender bite.
Check the center with an instant-read thermometer: 165°F (74°C) means the turkey is safely hot.
Add a thin smear of mayonnaise or a few pickled peppers for extra tang if you like.

Make ahead

Assemble the sandwiches (without arugula) up to 4 hours ahead, wrap tightly, and refrigerate. Brush with oil and press just before serving, adding 1 extra minute per side, and check that the turkey reaches 165°F (74°C).

Storage & reheating

Best eaten immediately. Leftovers keep wrapped in the fridge up to 2 days; reheat in a skillet over medium-low heat for 3 to 4 minutes per side or in a 350°F (175°C) oven for 8 to 10 minutes to re-crisp, until the center reaches 165°F (74°C). Not recommended to freeze once pressed with tomato; unpressed, tomato-free sandwiches can be frozen wrapped up to 1 month and thawed overnight in the fridge.

Substitutions

provolone cheese → fresh mozzarella slices or low-moisture mozzarella. Blot fresh mozzarella dry so it doesn't release water.
ciabatta rolls or a ciabatta loaf → focaccia or a sturdy baguette cut to length. Choose bread with a crisp crust that holds up to pressing.
basil pesto → sun-dried tomato pesto or arugula pesto. Use the same amount; flavor will shift slightly.
ripe Roma or beefsteak tomato → jarred roasted red peppers, drained and patted dry. Use about 4 strips per sandwich for a sweeter, less watery filling.