This turkey pesto sandwich features layers of fresh mozzarella, leftover turkey slices, and roasted red peppers with herby basil pesto sauce.
The obligatory post-Thanksgiving sandwich is here! Don’t hate me for saying this, but I might prefer this sandwich even more than the actual turkey dinner.
Something about those leftover revamps just do it for me. Especially if said revamp happens to include tons of pesto + roasted red peppers.
I totally roasted extra turkey this year for the distinct purpose of having enough leftovers to make a couple rounds of these sandwiches all weekend. No regrets.
The best part about this sandwich is that it’s seriously SO simple, yet tastes like you bought it for $12+ from a cafe. Very adaptable too depending on what cheese + bread you have on hand!
Let’s be honest, it’s that glorious green pesto that’s the real star here…
This Turkey Sandwich features…
- Toasted ciabatta bread
- A tangy white wine vinegar basil sauce
- Juicy turkey slices and fresh mozzarella
- Tender roasted red peppers and lots of fresh arugula
Making the Turkey Sandwich
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Basil pesto
- White wine vinegar
- Honey
- Ciabatta
- Turkey
- Mozzarella
- Roasted red peppers
- Arugula
Choosing Your Bread
I recommend 1 lb rustic ciabatta or Italian loaf for these sandwiches. Prep the bread for the sandwiches by slicing in half width-wise and scoop out a little of the bread interior from the top portion to make more room for the fillings.
Arrange the bread in a single layer on a sheet pan and toast at 400F 8-10 minutes to warm the bread and toast the exterior.
Tips for Perfect Turkey Sandwiches
- Thinly slice turkey and cheese – thin slices will layer up nicely in these sandwiches.
- Brush both bread halves with pesto sauce – this makes for lots of pesto flavor in every bite.
- Assemble sandwiches just before serving – the texture of these sandwiches is best right after assembly.
Recipe Variations
Try these ideas for a different twist on these sandwiches.
- Make it a hot sandwich – melt the mozzarella on top of the turkey slices on bottom portion of bread. Remove from oven and top with remaining sandwich ingredients.
- Use different greens – try baby spinach or a few romaine lettuce leaves.
- Try another cheese – use gouda, cheddar, pepperjack, provolone, or swiss. You can also use a combination of several cheeses.
- Add more meat – add a few strips of crispy bacon, ham, or prosciutto.
- Make a pesto mayo – skip the white wine vinegar and honey and use 2 tablespoons mayonnaise instead.
Like I said, this is pretty much the ultimate way to do up those Thanksgiving turkey leftovers! That green gold does these sandwiches very very right.
Don’t mind me over here casually roasting up another turkey this weekend just so I can have more sandwich makings locked and loaded.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.
More leftover turkey sandwiches to try next!
Mozzarella Turkey Pesto Sandwich
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Ingredients
- 1/3 cup basil pesto
- 1 tablespoon white wine vinegar
- 1 teaspoon honey or agave nectar
- Salt and pepper to taste
- 1 (1 lb) loaf ciabatta or Italian bread, sliced in half width-wise
- 12 oz leftover turkey slices
- 8 oz fresh mozzarella cheese, thinly sliced
- 1/2 cup jarred roasted red peppers, thinly sliced
- 1 cup firmly-packed arugula
Instructions
- In a small bowl, whisk pesto, vinegar, and honey. Season with salt and pepper to taste. Set aside for a moment.
- Preheat oven to 400F. Scoop a bit of the additional bread out of top half of ciabatta and discard. Place both halves cut-side up on a sheet pan and toast 8-10 minutes at 400F until bread is a light golden brown.
- Brush both cut sides of toasted loaf with basil pesto sauce. Arrange turkey slices, mozzarella, roasted red peppers, and arugula on bottom side of loaf. Top with top half of bread and press down to adhere.
- Cut loaf into 6 sandwiches and serve immediately while warm. Enjoy!
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