Skip the ordinary party sandwich platter and serve these grilled turkey pesto sandwiches instead. Loaded with provolone, roasted red peppers, fresh spinach, and a bright spread of pesto, each sandwich grills to crisp, golden perfection in just minutes. These sandwiches are ideal for casual dinners, backyard barbecues, or feeding a small group—easy to assemble and simple to scale up.
These sandwiches combine chewy ciabatta bread with melty provolone and savory turkey for a satisfying bite. A smear of pesto adds herby, garlicky depth while jarred roasted red peppers bring sweet, smoky contrast. The sandwiches are assembled on toasted bread, then wrapped and returned to the heat briefly to warm through and melt the cheese when desired.
Featured Comment
“Made this at the cabin on the grill using ciabatta buns. They were a HIT! A healthy sandwich that’s interesting — this recipe is a keeper.” – Lisa
What You Need for Turkey Pesto Sandwiches
This recipe keeps things simple while delivering maximum flavor. Gather the following ingredients:
- 14 oz ciabatta loaf, sliced in half lengthwise
- Olive oil
- 1/4 cup pesto (store-bought or homemade)
- Sliced deli turkey (about 1 lb)
- Sliced provolone cheese (about 1/3 lb)
- Roasted red peppers (about 5 oz, jarred or freshly roasted)
- Fresh spinach (2 generous handfuls)
Sandwich Variations
These turkey pesto sandwiches are highly adaptable. Here are ideas to make the recipe your own:
Bread: Ciabatta gives a pleasant chew and crust, but a French or Italian loaf, or even buns, work well.
Meat & Cheese: Swap turkey for ham, roast beef, chicken, or use your favorite sliced cheese in place of provolone.
Vegetarian option: Omit the deli meat and add roasted vegetables, sliced cucumbers, tomatoes, or extra cheese and mushrooms.
Pesto: Use any pesto you prefer—basil, kale, or a vegan version all add vibrant flavor. The pesto is an essential flavor component; don’t skip it.
FAQ
Yes. Use your oven’s broiler to toast the cut sides of the bread. Place the halves cut-side up on a baking sheet, drizzle lightly with olive oil, and broil on high for 2–4 minutes, watching closely so they don’t burn.
After assembling, wrap each sandwich tightly in foil and return to the grill or oven for about 5 minutes. This melts the cheese, wilts the spinach, and brings the turkey to serving temperature.
Absolutely. Double the cheese and add roasted or fresh vegetables for a flavorful vegetarian sandwich. Leftover roasted vegetables are a great addition.
More Pesto Recipes
- Chicken pesto pasta
- Simple pesto pasta
- Creamy pesto chicken salad
- Grilled pesto chicken skewers
- Israeli couscous salad with pesto
Storage
Leftover sandwiches keep well. Store them in an airtight container in the refrigerator for up to 3 days. For best texture, reheat wrapped in foil on the grill or in the oven until warmed through so the cheese melts and the bread regains some crispness.
Serving Suggestions
These sandwiches pair nicely with simple sides—classic potato chips, a crisp green salad, or a refreshing cucumber and tomato salad. For a sweet finish, offer oatmeal cookies or another light dessert. Pick side dishes that balance the sandwich’s rich, savory flavors.
Turkey Pesto Sandwich Recipe
This grilled turkey pesto sandwich recipe is ideal for serving a group. Each sandwich is loaded with roasted red peppers, spinach, provolone, pesto, and turkey for a satisfying and flavorful meal.
Prep: 15 mins Cook: 5 mins Total: 20 mins Servings: 6
Ingredients
- 14 oz ciabatta loaf, sliced in half lengthwise
- 2 tablespoons olive oil
- 1/4 cup pesto
- 1/3 lb sliced provolone cheese
- 5 oz jarred roasted red peppers, drained
- 1 lb sliced deli turkey
- 2 handfuls fresh spinach
Instructions
- Preheat the grill to 400°F (or prepare the oven broiler if not using a grill). Slice the ciabatta loaf in half lengthwise.
- Brush about 1 tablespoon of olive oil over each cut side of the bread. Place cut-side down on the grill and toast for 3–5 minutes until golden brown. Watch carefully as the bread can brown quickly on a hot grill. If using the broiler, place cut-side up on a baking sheet and broil 2–4 minutes.
- Move the bottom half of the toasted ciabatta to a large cutting board or baking sheet. Spread the pesto evenly over the bread, then layer the provolone slices over the pesto.
- Arrange the roasted red pepper slices on top of the cheese, followed by an even layer of turkey, and then the fresh spinach.
- Place the top half of the ciabatta on the sandwich. Using a serrated knife, carefully slice the large sandwich into 6 individual portions. For fully warmed sandwiches, wrap each portion tightly in foil and return to the grill or oven for about 5 minutes until the cheese melts and the fillings are warm.
Tips & Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Oven option: Broil the bread cut-side up for 2–4 minutes if you don’t have a grill. Watch closely to avoid burning.
- Grilling tip: Don’t leave the grill unattended. Bread can toast very quickly at high temperatures.
Nutrition
Calories: 444 kcal, Carbohydrates: 34 g, Protein: 31 g, Fat: 20 g, Fiber: 2 g, Sugar: 2 g
Nutrition information is automatically calculated and should be used as an approximation.
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