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
• marinated olives
• roasted red pepper strips
• sparkling lemon water

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.

Frequently Asked Questions