Turkey Pesto Sandwich Recipe

5 from 2 votes

This turkey pesto sandwich recipe is perfect for feeding a crowd! Each grilled sandwich is loaded with roasted red peppers, spinach, cheese, pesto, and turkey for the ultimate party food.

Prep 15

Cook 5

Total 20

Fat 20

Carbs 34

Protein 31

Yield

Ingredients

14 oz. ciabatta loaf sliced in half
2 tablespoons olive oil
1/4 cup pesto we used homemade pesto
1/3 lb. sliced provolone cheese
5 oz. jarred roasted red pepper
1 lb. sliced deli turkey meat
2 handfuls of spinach

Instructions

Heat the grill to 400ºF. Slice the loaf of ciabatta bread in half, hotdog-style.
Brush about a tablespoon of olive oil onto each side of the bread. Place cut-side down on the grill. Grill for 3-5 minutes to toast the bread. Make sure to watch closely. Once browned, remove from heat immediately.
Place the bottom of the ciabatta bread onto a large cutting board or baking sheet to begin assembling the sandwiches. Spread 1/4 cup of pesto on top of the bread. Evenly spread out the provolone cheese on top of the pesto.
Use a fork to spoon about 5 ounces of red pepper slices on top of the cheese. Then, evenly distribute the turkey deli meat on top of the peppers and place 2 handfuls of spinach on top of the turkey.
Place the ciabatta top onto the sandwich. Use a serrated knife to carefully slice the large sandwich into 6 portions.

Tips & Notes

Storage: Store leftover turkey pesto sandwiches in an airtight container in the refrigerator for up to 3 days.
Oven Instructions: Instead of grilling the bread, use your oven's broil setting. Slice the loaf of bread in half as instructed in the recipe. Place the two halves of bread cut-side up on a baking sheet and drizzle with olive oil. Place the baking sheet into the oven and broil on high for 2-4 minutes. Cook time may vary so watch the bread closely!
Tip: DON'T leave the grill unattended while grilling the bread. If the grill is hot, the bread will grill very quickly and you don't want to end up with burnt bread.

Nutrition Facts