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Make life delicious with this turkey pesto sandwich! It’s a simple carved turkey sandwich with provolone, pesto and sundried tomatoes. Lunch just got a whole lot better.

Please note this post was originally published in 2019. I have since redone the post text but the recipe remains the same.

So, do lunches get a little boring for you guys some days? My husband and I both work from home, so we have the benefit of not having to pack a lunch, but this also means we end up eating leftovers on most days; however, sometimes those leftovers do not seem all that exciting!

You know what’s better than leftovers? A warm, toasty, flavorful sandwich! Since we don’t often have pre-cooked meat in the fridge for said sandwich, we’ll often keep it a veggie sandwich or make one using deli meats. Then, we discovered store-bought oven-roasted carved turkey breast! Our sandwich game has been UPPED!

What Ingredients Do You Need For This Turkey Pesto Sandwich?

All you need to make this turkey sandwich is:

carved turkey breast
provolone cheese
bacon
pesto
sundried tomatoes
your favourite bread

A great product for carved turkey breast is this one from Lilydale.

We love using thick sliced sourdough bread for this sandwich, but you can use any type of bread. If you prefer to skip the bacon, you can leave that out too! Or, swap the provolone cheese for something else. It’s all up to you!

You can also use store-bought pesto, or make your own. Try my favorite walnut basil pesto recipe.

How Do You Make This Turkey Pesto Sandwich?

1. If you’re using the bacon, start by frying it up in a pan, then removing it to a plate and blotting the grease off. Spread the pesto on half of two slices of bread, then top one half with turkey breast, followed by the bacon, the cheese, and sundried tomatoes. Place the other half of the bread on top, and smear it with butter.

2. Place the buttered side of the sandwich down on a heated griddle or skillet, and smear the top half of the sandwich with butter. Fry the sandwich for a few minutes, before carefully flipping and frying on the other side, until golden and brown.

Pro Tip: I like to cover the skillet with a lid while cooking the sandwich to ensure the cheese gets nice and melty!

Serve the sandwich up immediately! It’s the best when it’s all toasty and warm!! I’ve got a few salads and soups below that you should think about pairing this sandwich with.

Can You Use Leftover Turkey for This Sandwich?

Yes, you can definitely use leftover turkey breast for these sandwiches! The store-bought, pre-cooked turkey is super convenient but if you already have leftover meat on hand, it’ll work great in these sandwiches.

I would recommend using thinly sliced turkey, rather than a large chunk or chunks of meat. It will work better when grilling and flipping the sandwich, so the meat doesn’t fall out!

Serving Suggestions and Similar Sandwiches

This turkey pesto sandwich is great all on its own, or you can pair it with a salad! I highly suggest pairing this sandwich with my roasted corn and chickpea salad!

Or, here’s some other soup & salad ideas!

I also have a few other turkey sandwiches on the blog, including:

Turkey Pesto Sandwich

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 14 reviews

Author: Katherine | Love In My Oven
Total Time: 25 minutes
Yield: 2 sandwichs 1x

Print Recipe

Description

Make life delicious with this turkey pesto sandwich! It’s a simple carved turkey sandwich with provolone, pesto and sundried tomatoes. Lunch just got a whole lot better.

Ingredients

Scale

2 thick slices sourdough bread
4 tbsp (60 mL) pesto sauce (store-bought or homemade)
1 package (300 g) Lilydale® Oven Roasted Carved Turkey Breast
4 slices Lilydale® Turkey Bacon, cooked according to package directions
6 slices provolone cheese
4–6 large sundried tomatoes, diced
4 tbsp (60 mL) unsalted butter, divided

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Instructions

Heat a large griddle or skillet over medium-high heat. Place two slices of sourdough, side by side on a cutting board. On both slices of sourdough, spread 2 tbsp of pesto evenly.
On one slice, top with 2 slices of Lilydale® Oven Roasted Carved Turkey Breast, followed by 2 slices of Lilydale® Turkey Bacon, 3 slices of provolone cheese, and 3 sundried tomatoes. Place the second slice of sourdough on top.
Smear the top of the sandwich with 1 tablespoon of butter, and then place that side of the sandwich down on the large griddle or skillet. Smear the remaining tablespoon of butter over the top. Toast the sandwich in the pan until golden brown and the cheese begins to melt, about 4-5 minutes per side. Place a lid on top of the pan while cooking to speed up the cheese melting. Enjoy immediately!

Leftover sandwiches can be kept for 1-2 days in the refrigerator, in an airtight container.