Turkey Pesto Sandwich

A deliciously grilled pesto turkey sandwich with melted provolone cheese, juicy tomato slices, and fresh baby spinach. This all gets layered between tender turkey slices and crispy sourdough bread.

Sink your teeth into this crispy, juicy turkey pesto sandwich. I love the salty, cheesy filling!

This is an easy lunch, snack, or side to a soup. Serve it with a bright, fresh salad in the summer like this keto cucumber salad.

For more sandwich inspiration, check out my post about fancy sandwich recipes.

Ingredients

You'll need a handful of basic ingredients for this recipe:

Sourdough bread: Sour dough bread has a crispy crust and chewy interior, making it perfect for grilling. Its firm texture holds up well against moist ingredients like pesto and tomatoes. But you can also use regular bread instead.
Roasted turkey slices: Main ingredient of the recipe. Lean and high in protein, roasted turkey adds a savory, slightly smoky flavor to the sandwich.
Provolone cheese: This cheese melts beautifully, creating a creamy texture that complements the turkey.
Pesto sauce: I have used store bought pesto sauce for this recipe, but you can use homemade pesto as well.
Tomato slices: Juicy and slightly tangy, tomatoes add freshness and a hint of sweetness.
Baby spinach: Adds a fresh crunch to the sandwich.
Butter: Spreading butter on the bread before grilling creates a golden, crispy crust.

See recipe card for quantities.

Instructions

Here are my 4 steps to the perfect turkey pesto sandwich ever!

Step 1: Spread pesto on one side of each sourdough slice.

Step 2: Layer turkey, provolone, tomato, and spinach on one slice. Add salt and pepper.

Step 3: Top with another slice of bread, pesto side down. Butter the outside.

Step 4: Grill over medium heat in a sandwich maker for 3–4 minutes per side until golden and melty.

Make sure to let the skillet or electric griddle get piping hot before adding the sandwich to it:

Substitutions

These swaps make delicious ingredient alternatives in this recipe:

Pesto: Replace pesto with basil aioli, garlic butter, hummus, or sun-dried tomato spread. For a dairy-free option, use nut-free or vegan pesto with nutritional yeast instead of Parmesan.
Turkey: Substitute turkey with rotisserie chicken, ham, grilled tofu, or roasted portobello mushrooms.
Cheese: Use mozzarella, Swiss, Havarti, cheddar, or dairy-free cheese slices instead of provolone.
Tomato and spinach: Swap tomatoes for roasted red peppers, sun-dried tomatoes, or thinly sliced apples. Replace spinach with arugula, romaine, kale, or fresh basil.

Variations

I love to add jams and jellies like a cranberry or fig jam. An olive tapenade is also delicious.

Equipment

So, I've used an electric griddler in this recipe but you can also use a skillet.

Storage

For best results, store in an airtight container and reheat in a pan or toaster oven to keep the bread crispy. Avoid microwaving as it can make the bread soggy.

Top tip

Press the sandwich down slightly with a spatula while grilling for an even golden crust when making in a skillet.

FAQ

Can I use a different cheese?

Absolutely! Provolone is great for melting, but mozzarella, Swiss, gouda, or cheddar work well too.

What’s the best bread for this pesto sandwich?

Sourdough is ideal for a crispy texture, but you can use whole wheat, or a baguette for different variations.

Can I make this sandwich ahead of time?

Yes, of course you can! However, assemble the sandwich without tomatoes and spinach to keep the bread from getting soggy, then add them just before eating. You can also grill it ahead and reheat in a toaster or skillet.

Looking for other recipes like this? Try these:

Recipe