Description
Flavorful Turkey Pesto Sandwich with mozzarella, sun-dried tomatoes, and sautéed spinach, ideal for lunch or dinner.
Ingredients
Scale
- 1 loaf of ciabatta bread, or your favorite sandwich bread
- 6 ounces sliced turkey breast, preferably roasted
- 4 ounces fresh mozzarella cheese, sliced
- 1/4 cup pesto (homemade or store-bought)
- 1/4 cup sun-dried tomatoes, oil-packed, drained
- 2 cups baby spinach
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
- Optional: Balsamic glaze for drizzling
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant.
- Add the baby spinach to the skillet. Cook, stirring frequently, until the spinach wilts down, about 2-3 minutes. Season with salt and pepper to taste.
- Once the spinach is wilted, transfer it to a colander and gently press out any excess moisture.
- If you’re using store-bought pesto, give it a good stir.
- Slice the ciabatta loaf horizontally. If you’re using regular sandwich bread, you can skip this step.
- Spread the pesto evenly over the top and bottom halves of the bread.
- Arrange the sliced mozzarella cheese over the pesto on the bottom half of the bread.
- Layer the sliced turkey breast over the mozzarella cheese.
- Scatter the drained sun-dried tomatoes over the turkey.
- Spread the sautéed spinach evenly over the sun-dried tomatoes.
- Carefully place the top half of the bread over the fillings. Press down gently to compress the sandwich.
- Preheat a grill pan or panini press over medium heat. If you don’t have either, you can use a regular skillet.
- If using a skillet, brush the outside of the top bread slice with a little olive oil.
- Place the sandwich in the preheated grill pan or panini press. If using a skillet, place a heavy skillet or pot on top of the sandwich to press it down.
- Grill for about 3-4 minutes per side, or until the bread is golden brown and the cheese is melted and gooey.
- Carefully remove the sandwich from the grill pan or panini press.
- Let the sandwich cool slightly before slicing it in half or into smaller portions.
- Drizzle with balsamic glaze for an extra touch of sweetness and acidity.
Notes
- Cheese Variations: Provolone, fontina, or sharp cheddar can be substituted for mozzarella.
- Greens Variations: Arugula or mixed greens can be substituted for spinach.
- Additions: Consider adding avocado, red pepper flakes, hot sauce, grilled vegetables (zucchini, eggplant, bell peppers).
- Bread Variations: Experiment with sourdough, focaccia, or croissants.
- Make it a Wrap: Use a large tortilla instead of bread.
- Use Leftover Turkey: Great way to use leftover turkey.
- Make it Vegetarian: Omit the turkey and add extra vegetables.
- Homemade Pesto: Recipe included in the original text.
- Serving Suggestions: Side salad, soup, chips, fruit salad, pickles.
- Grilling is optional: The sandwich can be enjoyed cold.
- Drain Spinach: Make sure to drain the spinach well to prevent a soggy sandwich.
- Prep Time: 10 minutes
- Cook Time: 10 minutes