Caprese Pesto Turkey Panini

Ingredients

For the Panini

• 8 slices sturdy sourdough or ciabatta bread
• 1/3 cup basil pesto
• 12 ounces sliced roasted turkey breast
• 8 ounces fresh mozzarella, thinly sliced and patted dry
• 2 medium tomatoes, thinly sliced and patted dry
• 2 cups baby spinach or arugula
• 1 tablespoon olive oil

For Finishing

• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Substitutions

• Cooked chicken breast can replace turkey with the same pressing time.
• Low-moisture mozzarella melts more firmly but looks less creamy than fresh mozzarella.
• Sun-dried tomato strips can replace fresh tomato for a less juicy sandwich.
• Baby arugula adds peppery flavor; spinach gives a milder green layer.

Instructions

Step 2: Dry the Moist Ingredients

Pat the mozzarella and tomato slices dry. Season the tomatoes lightly with salt and pepper.

Step 3: Build the Sandwiches

Spread pesto on four bread slices. Layer turkey, mozzarella, tomato, and greens, then close with the remaining bread.

Step 5: Press the Panini

Cook two sandwiches at a time for 4 to 5 minutes, until deeply striped, crisp, and the mozzarella is fully melted. On a grill pan, weigh them with a skillet and flip once.

Step 7: Slice and Serve

Cut each panini diagonally and stack the halves with the colorful filling facing outward.

How to Store Leftovers

Refrigerate assembled but unpressed sandwiches for up to 8 hours, tightly wrapped. Refrigerate cooked leftovers within 2 hours for up to 2 days; store greens separately when possible.

Freezing is not recommended because tomatoes and fresh mozzarella release water and the greens wilt.

How to Reheat

Reheat in a panini press or 350°F oven for 6 to 8 minutes until the center is hot and the bread re-crisps. Avoid microwaving, which makes the bread chewy.

What to Serve With It

• tomato basil soup
• simple arugula salad
• roasted red pepper strips

Common Mistakes to Avoid

• Using wet mozzarella or tomatoes.
• Spreading pesto all the way to the edge where it can leak and burn.
• Overstuffing the sandwich so the filling slides out under pressure.
• Pressing over high heat, which burns the bread before the cheese melts.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.