Pesto Turkey Sandwich

Ingredients

• 275 g (1 loaf)ciabatta piccolo bread
• 30–60 ml (2–4 tablespoons)mayonnaise
• 30–60 ml (2–4 tablespoons)pesto
• 8 slicesturkey
• 4 slicesprovolone cheese
• 1 cupshredded romaine lettuce

Instructions

1. 1

   Toast the ciabatta

   Cut the ciabatta in half lengthways and spread mayonnaise generously over the cut sides. Put the bread on a baking tray and grill for 5 minutes, or until it is as golden and crisp as you like.

2. 2

   Add pesto and turkey

   Spread the pesto generously over the mayonnaise, then arrange the sliced turkey on the bread in two layers.

3. 3

   Melt the cheese

   Cover the turkey with a single layer of provolone. Return the bread to the oven and grill for 1 minute, or until the cheese has melted over the turkey.

4. 4

   Add the lettuce

   Scatter the shredded lettuce over the melted cheese and place the top half of the bread on the sandwich.

5. 5

   Press and slice

   Press the sandwich down if you like, then cut it into halves or thirds, depending on your preference.

What is a pesto turkey sandwich?

This American-style sandwich brings together sliced turkey, cheese, pesto and lettuce in a ciabatta loaf. Pesto, with its Italian roots, adds a herby, savoury layer to a familiar deli-style filling.

Toasting the cut bread, then briefly grilling the cheese over the turkey, gives the sandwich crisp edges and a warm, melty centre while leaving the lettuce fresh.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1383 calories, 72g protein, 135g carbs, 61g fat.

The ciabatta supplies most of the carbohydrates, while mayonnaise and pesto contribute much of the fat. Turkey and provolone provide most of the protein, with the cheese also adding fat. Pair a portion with a generous salad or vegetables for a more balanced plate.

Choosing the bread and spreads

Ciabatta: A piccolo loaf makes a sturdy base for the generous filling. Split it lengthways so the cut sides can toast and hold the spreads.

Mayonnaise and pesto: The mayonnaise goes directly on the bread, with pesto spread over it. Use the lower or higher amount of each to suit how rich and generously dressed you want the sandwich.

Layering the filling

Turkey: Arrange the slices in two layers so they cover the bread more evenly. Keeping them on the bottom half makes it easier to melt the cheese over the filling.

Provolone: Place the slices in a single layer over the turkey. This gives the cheese direct contact with the heat and helps it melt across the meat.

Getting the toast right

First grill: Watch the bread as it toasts for 5 minutes; the recipe lets you choose how golden and crisp you want it. The cut surfaces should be toasted before you add the filling.

Second grill: Return the turkey and cheese to the oven for just 1 minute, checking that the provolone has melted. Add the lettuce only afterwards so it stays crisp.

Finishing and serving

Lettuce: Spread the shredded romaine over the melted cheese, then close the sandwich with the other half of the bread. This keeps the lettuce from going limp under the grill.

Cutting: Press down gently if you want a neater sandwich, then divide it into halves or thirds. Serve while the bread is warm and the cheese is still soft.

What to serve alongside

A simple green salad or sliced vegetables make a fresh accompaniment to the rich pesto, mayonnaise and cheese. For a more substantial lunch, serve it with soup or a small portion of crisps.

Recipe notes & tips

• Spread the mayonnaise right to the edges of the cut bread so the topping is evenly covered.
• Keep the turkey in two layers to make a more even base for the cheese.
• Check the bread during grilling so it reaches your preferred level of crispness.
• Use a single layer of provolone to help it melt evenly over the turkey.
• Add the lettuce after the second grill to keep it fresh and crunchy.
• Cut the sandwich with a sharp serrated knife to avoid squashing the ciabatta.

Variations

• Add tomato: Layer thin slices over the cheese before adding the lettuce.
• Use another cheese: Swap the provolone for sliced mozzarella or mild cheddar.
• Add roasted peppers: Tuck drained strips into the sandwich with the turkey.
• Choose a sharper pesto: Use a pesto with a stronger basil or garlic flavour for a punchier filling.
• Add red onion: Include a few thin slices with the lettuce for a crisp, savoury bite.

Common mistakes to avoid

• Over-toasting the bread: Check it as it grills so it does not become too hard to bite.
• Uneven mayonnaise: Spread it across the cut surface to avoid dry patches.
• Crowding the cheese: Keep the provolone in one layer so it melts more evenly.
• Grilling the lettuce: Add it after the cheese has melted so it stays crisp.
• Pressing too firmly: Use only light pressure to keep the filling from being squeezed out.

How to store

This sandwich is best eaten freshly assembled, while the ciabatta is crisp and the cheese is warm. If needed, refrigerate leftovers in an airtight container and eat within 1 day; the bread and lettuce may soften, so add fresh lettuce after reheating the bread and filling.

Frequently asked questions