Turkey Pesto Sandwich: An Incredible Ultimate Recipe for 2023
Introduction
Close your eyes and imagine the warm, herb-scented kiss of basil pesto on toasted whole-grain bread, a tender ribbon of turkey that yields with the first bite, and the cool snap of cucumber and spinach balancing every savory note. This Turkey Pesto Sandwich is both comforting and bright — creamy pesto ribbons, juicy tomato, and the gentle chew of whole-grain bread create a texture play that’s at once nostalgic and new. It’s the kind of sandwich that smells like a sunlit kitchen and tastes like a small celebration in your mouth.
Whether you need a fast weekday lunch, a cozy picnic option, or a crowd-pleasing platter for casual gatherings, this sandwich fits the bill. It’s fast enough for busy mornings, elegant enough for light dinner parties, and flexible enough to become a family favorite. If you love easy handhelds, you might also enjoy this turkey and cheese wrap recipe for another quick turkey-based option.
Dish Snapshot
- Prep Time: 8 minutes
- Cook Time: 4–6 minutes (for toasting/grilling, optional)
- Total Time: 12–14 minutes
- Servings: 1 sandwich (scale as needed)
- Difficulty Level: Easy — perfect for cooks of all levels
Nutrition Highlights
Estimated nutrition per serving (one sandwich) — values are approximate and based on USDA FoodData Central entries and conventional product averages. This estimate reflects the sandwich prepared using 2 slices whole-grain bread, 4 oz sliced turkey breast, and 2 tbsp basil pesto, without optional mozzarella or extra olive oil.
- Calories: ~475 kcal
- Protein: ~30 g
- Carbohydrates: ~31 g
- Fat: ~22 g
- Saturated Fat: ~3.5 g
- Fiber: ~6 g
- Sodium: ~1,100 mg (varies widely with deli turkey and pesto)
Notes: Nutrition figures were estimated using USDA FoodData Central values for whole-grain bread, roasted turkey breast, and commercial basil pesto. Because deli turkey and prepared pestos vary significantly in sodium and fat content, check product labels if you need precise data. For guidance on daily sodium recommendations, see the CDC’s guidance on salt and sodium intake.
Perfect For…
This sandwich shines for its combination of speed, flavor, and crowd appeal:
- Quick lunches and rushed mornings — assemble in under 10 minutes.
- Casual entertaining — stack a platter and let guests build their own.
- Health-conscious eaters — lean turkey and fresh veg keep it light yet satisfying.
- Seasonal versatility — pesto evokes summer herbs but works year-round when using frozen or store-bought basil.
How to Make Turkey Pesto Sandwich: An Incredible Ultimate Recipe for 2023
Ingredients
- 2 slices whole-grain bread
- 4–6 ounces sliced turkey breast (deli or roasted)
- 2 tablespoons basil pesto
- 1/4 cup fresh spinach leaves
- 1/4 cup sliced tomatoes (about 2–3 slices)
- 1/4 cup sliced cucumbers
- 1 ounce fresh mozzarella cheese, sliced (optional)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon olive oil or butter (for toasting, optional)
Optional ingredients and substitutions
- Swap whole-grain bread for sourdough, ciabatta, or gluten-free bread.
- Use grilled or smoked turkey for more depth.
- Substitute dairy-free "mozzarella" or omit for a lighter sandwich.
- For a lower-sodium version, use low-sodium roasted turkey or thinly sliced rotisserie turkey breast.
- Make a spinach-garlic pesto or arugula pesto for a peppery twist.
Step-by-step Instructions
- Prepare ingredients: Wash spinach, slice tomatoes and cucumbers, and set out turkey and pesto. If using mozzarella, slice to about 1/8–1/4" thickness.
- Spread pesto: Evenly spread 1 tablespoon of pesto on each slice of bread (or spread pesto on one slice if you prefer a lighter layer). This gives an even flavor base.
- Assemble: On one bread slice, layer the spinach, turkey slices (overlapping for even coverage), tomato, cucumber, and mozzarella if using. Season tomatoes lightly with salt and pepper.
- Close sandwich: Place the second pesto-covered bread slice on top, pesto side down. Press lightly to compact.
- Toast/grill (optional): Warm a skillet over medium heat and add 1 tsp olive oil or butter. Place sandwich in pan and cook for 2–3 minutes per side, pressing with a spatula, until bread is golden and cheese (if used) is slightly melty. Alternatively, use a panini press for 3–4 minutes.
- Rest and slice: Let the sandwich rest 1 minute, then slice in half on a diagonal. This helps juices redistribute and makes for a neater bite.
Practical tips
- Avoid overloading with wet tomato slices; pat dry to prevent sogginess.
- If using very moist pesto, spread a thin layer of cheese or extra spinach to create a moisture barrier.
- For a crisp exterior, toast the bread separately and assemble immediately before serving.
- If packing for later, keep pesto on one slice and tomatoes on the other to reduce sogginess.
Best Pairings
- Light sides: a crisp green salad, a handful of baby carrots, or a cup of vegetable soup.
- Chips and crunch: kettle-cooked chips, baked veggie chips, or a small portion of pickles.
- Beverages: iced tea, sparkling water with lemon, or a light white wine for an evening meal.
- For a sweet finish: a small fruit salad or a slice of citrus-sweet bakery bread pairs nicely — try this banana bread caramel swirl for dessert inspiration.
Storing Leftovers
- Room temperature: Because this sandwich contains perishable turkey and cheese, do not leave at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F). This follows USDA food safety guidance.
- Refrigeration: Store assembled sandwiches in an airtight container or wrapped tightly for up to 3–4 days. If you plan to store longer, consider assembling without tomatoes (add fresh before eating) to avoid sogginess.
- Freezer: Assembled sandwiches with fresh veggies are not ideal for freezing. You can freeze turkey and pesto separately: cooked turkey for up to 2–3 months and pesto in an ice cube tray for up to 3 months. Thaw in the refrigerator before use.
Insider Secrets
- Choose your pesto wisely: a bright, oil-forward pesto will give you vibrant flavor; a creamier, nut-heavy pesto will add richness. For a lighter sandwich, mix pesto with a tablespoon of Greek yogurt.
- Layer for texture: place leafy greens directly on the pesto so they absorb some flavor without becoming soggy. Put juicy tomato slices above the turkey to keep bread drier.
- Heat control: if pan-toasting, moderate heat lets the cheese melt without burning the bread. Press gently and rotate for even browning.
- Low-sodium swap: if sodium is a concern, use roasted turkey breast sliced at home (lower sodium than many deli options) and a homemade pesto with reduced salt.
Fun Flavor Ideas
- Mediterranean Twist: Add roasted red peppers, crumbled feta in place of mozzarella, and a smear of olive tapenade.
- Spicy Pesto Kick: Stir 1 tsp chili paste or a few slices of pickled jalapeño into the pesto for heat.
- Vegan Version: Use a dairy-free pesto (or blend basil, nuts, lemon, garlic, and olive oil), replace turkey with thinly sliced marinated tempeh or roasted chickpeas, and use vegan mozzarella.
- Crunch Factor: Add thinly sliced apple or pear for a sweet-crisp contrast, or toasted pine nuts for crunch (if nuts are not in your pesto).
Recipe Q&A
Q: Can I make this sandwich ahead for lunches?
A: Yes — assemble without tomatoes and store wrapped in the fridge. Add tomatoes just before eating to avoid sogginess.
Q: What’s the best turkey to use?
A: Freshly roasted, thinly sliced turkey breast is ideal for flavor and lower sodium; deli turkey is convenient but often higher in sodium.
Q: How can I reduce calories without losing flavor?
A: Use 1 tablespoon of pesto mixed with plain Greek yogurt, skip the optional cheese, and choose a light whole-grain bread.
Q: Is pesto safe to eat if homemade from fresh basil?
A: Yes, when prepared hygienically and stored in the refrigerator for up to one week; freeze extra portions if you won’t use them quickly.
Q: Can I grill this sandwich outdoors?
A: Absolutely — a grill or panini press gives a lovely char and melty interior. Watch for flare-ups if using oil.
Conclusion
I hope this Turkey Pesto Sandwich inspires your next quick meal or gathering — it’s an easy, flavorful way to elevate everyday lunch. If you’re curious about a grilled take on this idea, check out this excellent grilled approach for inspiration from a grilled turkey pesto sandwich tutorial. For another fresh turkey sandwich idea that’s easy to adapt and pack for lunches, see this Turkey Pesto Sandwich roundup and tips. Try the recipe, leave a comment with your favorite twist, and share a photo — I love seeing how readers make it their own.
Print
Turkey Pesto Sandwich
- Total Time: 14 minutes
- Yield: 1 sandwich 1x
- Diet: Low Sodium
Description
A quick and flavorful turkey pesto sandwich with fresh vegetables, perfect for lunch or casual gatherings.
Ingredients
- 2 slices whole-grain bread
- 4–6 ounces sliced turkey breast (deli or roasted)
- 2 tablespoons basil pesto
- 1/4 cup fresh spinach leaves
- 1/4 cup sliced tomatoes (about 2–3 slices)
- 1/4 cup sliced cucumbers
- 1 ounce fresh mozzarella cheese, sliced (optional)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon olive oil or butter (for toasting, optional)
Instructions
- Prepare ingredients: Wash spinach, slice tomatoes and cucumbers, and set out turkey and pesto. If using mozzarella, slice it to about 1/8–1/4″ thickness.
- Spread pesto: Evenly spread 1 tablespoon of pesto on each slice of bread.
- Assemble: On one bread slice, layer the spinach, turkey slices, tomato, cucumber, and mozzarella if using. Season lightly with salt and pepper.
- Close sandwich: Place the second pesto-covered bread slice on top, pesto side down. Press lightly to compact.
- Toast/grill (optional): Warm a skillet over medium heat and add 1 tsp olive oil or butter. Place sandwich in pan and cook for 2–3 minutes per side until golden and cheese is melted (if used).
- Rest and slice: Let the sandwich rest for 1 minute, then slice in half on a diagonal.
Notes
To reduce sodium, use low-sodium roasted turkey or homemade pesto. Avoid using overly wet tomato slices to prevent sogginess.
- Prep Time: 8 minutes
- Cook Time: 6 minutes
- Category: Lunch
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 475
- Sugar: 5g
- Sodium: 1100mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 60mg
