Make a Starbucks copycat Turkey Pesto Sandwich at home for a fraction of the price. This hot turkey panini is packed with flavor but requires just five ingredients and about ten minutes to prepare—perfect for a quick lunch or easy dinner.
Table of contents
- Ingredients
- Instructions
- How to make it without a panini press
- Recipe notes
- What to serve with it
- More sandwich recipes
Starbucks-style turkey pesto paninis are easy to recreate at home, and the homemade version is far more budget-friendly. This copycat turkey pesto sandwich focuses on a few high-quality components—ciabatta bread, melty provolone, peppery turkey, basil pesto and roasted red peppers—for maximum flavor with minimal effort.
Ciabatta rolls are an ideal base: their airy crumb and slightly chewy crust toast beautifully in a panini press or skillet, creating a crisp exterior with a soft interior. Provolone melts well and contributes a mild, tangy richness. Using a black-pepper seasoned deli turkey or leftover roasted turkey adds a touch of heat and savory depth, but plain deli turkey also works perfectly.
Basil pesto brings bright herbaceous and umami notes, while roasted red peppers add a sweet, slightly smoky contrast. The combination of these layers yields a well-balanced sandwich that tastes gourmet but assembles in moments.
Ingredients
- Sliced turkey – deli-sliced turkey works best for speed; black pepper turkey is recommended for extra flavor. Leftover roasted or smoked turkey can be sliced thin and substituted.
- Provolone cheese – sliced provolone melts nicely and pairs well with pesto.
- Roasted red peppers – use jarred roasted red peppers or prepare your own. Pat them dry between paper towels to remove excess liquid and prevent soggy bread.
- Basil pesto – homemade or store-bought pesto will both work. About 1/2 cup will be enough for four sandwiches; spread about 1 tablespoon per slice of bread when assembling.
- Ciabatta rolls – small ciabatta or focaccia-style rolls are ideal. Sourdough slices can be used in a pinch.
Instructions
These steps will help you assemble and cook the turkey pesto sandwiches quickly. Photos throughout the post illustrate each step.
- Spread the pesto. Spread about 1 tablespoon of basil pesto on the inside of each ciabatta half.
- Add cheese. Place a slice of provolone on top of the pesto on each piece of bread.
- Layer peppers and turkey. Pat roasted red peppers dry and add a slice to the bottom halves; follow with a generous layer of thinly sliced turkey.
- Assemble the sandwiches. Top each sandwich with the remaining bread half (pesto and provolone side down) to form four sandwiches.
- Grill until golden. Preheat a panini press or indoor grill. Place sandwiches in the press and cook 4–5 minutes, until the provolone is melted and the bread is golden and crisp. If your press runs small, cook in batches.
How to make it without a panini press
If you don’t have a panini press or an indoor grill, you can still get great results using two skillets or a heavy skillet and a weight.
- Heat a large cast-iron skillet over high heat.
- Heat another large skillet over medium-high heat.
- Place the assembled sandwiches in the skillet over medium-high heat. Immediately set the hot cast-iron skillet on top of the sandwiches to press them down, then cook 4–5 minutes until the bread is crisp and the cheese is melted.
If you don’t have a cast-iron pan, cook like a grilled cheese: cook on medium-high heat for 3–4 minutes per side, pressing gently with a spatula until the bread is toasted and the cheese is melted.
Recipe notes
- Make-ahead: Assemble sandwiches and store them in an airtight container in the refrigerator until ready to cook.
- Serve cold or hot: These sandwiches are tasty served cold, but they are best heated so the cheese melts and the bread crisps.
- Variations: Swap roasted red peppers for fresh tomato slices and spinach for a slightly different flavor profile. For a creamier spread, mix pesto with mayonnaise.
- Leftover turkey: This is an excellent way to use leftover turkey from a roast or holiday meal—just slice the meat thinly and layer it into the sandwich.
What to serve with it
Keep sides simple: potato chips, a green salad, fries, or a bowl of warm soup are all natural companions to this turkey pesto sandwich. Popular pairings include:
- Italian-style salad
- Blue cheese or mixed green salad
- Rosemary-parmesan sweet potato fries
- Classic French fries
- Broccoli cheddar soup or roasted tomato soup for a cozy combo
More sandwich recipes
If you enjoy layered, flavorful sandwiches, try these ideas at home:
Reuben Sandwich
Mushroom Swiss Burger
Chicken Panini
Roast Beef Sandwich
Instant Pot Pulled Pork Sandwich
Greek Chicken Salad Pita
Turkey Pesto Sandwich – Recipe Summary
Servings: 4 sandwiches
Prep time: 5 minutes • Cook time: 5 minutes • Total time: 10 minutes
Ingredients (for 4 sandwiches)
- 1 pound sliced turkey (deli turkey or leftover turkey)
- 8 slices provolone cheese
- 4 slices roasted red peppers, patted dry
- 1/2 cup basil pesto (homemade or store-bought)
- 4 ciabatta rolls or focaccia rolls
Instructions (concise)
- Spread pesto on each bread half and top each with provolone.
- Add roasted red pepper and turkey to the bottom halves, then top with the remaining bread.
- Grill in a panini press 4–5 minutes, or cook in a skillet weighted with a hot pan for the same time, until the bread is golden and the cheese is melted.
Nutrition (approximate per sandwich)
Calories: 500 kcal • Protein: 33 g • Carbohydrates: 32 g • Fat: 26 g • Sodium may be high depending on deli turkey and cheese.