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Turkey Pesto Sandwich

A crisp and flavorful sandwich made with sliced turkey, basil pesto, provolone, tomato, and fresh greens. Lightly toasted bread keeps the filling in place and helps prevent sogginess.
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Prep Time 12 minutes
Total Time 15 minutes
Course: Main Course
Cuisine: American, Italian-inspired
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

  • 2 slices sturdy bread, such as sourdough, ciabatta, or whole grain
  • 2 tablespoons prepared pesto
  • 4 ounces sliced turkey
  • 2 slices provolone cheese
  • 2 medium tomato slices
  • 1/4 cup arugula or baby spinach
  • 1 pinch black pepper, optional

Equipment

  • Cutting board
  • butter knife or small spoon
  • sharp serrated knife
  • toaster or dry skillet
  • paper towel

Method
 

  1. Set the bread, pesto, turkey, cheese, tomato, and greens on a cutting board.
  2. Toast the bread for 2 to 3 minutes, until the surface feels dry and the edges are pale gold. Let it cool for 1 minute.
  3. Divide the pesto between both bread slices. Spread it in a thin layer, leaving about 1/4 inch bare around the edges.
  4. Arrange the turkey on one bread slice. Fold large pieces and overlap them slightly to create an even layer.
  5. Place the provolone over the turkey, turning the slices in different directions to cover more of the meat.
  6. Blot both sides of the tomato slices with a paper towel. Place them over the cheese, season with black pepper, and add the greens in a flat layer.
  7. Place the second bread slice on top with the pesto side facing down. Press the center lightly for 2 seconds.
  8. Cut the sandwich with a sharp serrated knife using slow back-and-forth strokes. Serve whole, in halves, or as 4 triangles.

Notes

  • Blot the tomato well so the bread stays crisp.
  • Keep the pesto near 2 tablespoons. Too much can make the sandwich oily.
  • Mozzarella, Swiss, Monterey Jack, or mild cheddar can replace the provolone.
  • To make the sandwich ahead, wrap it tightly and refrigerate it for up to 24 hours. Pack the tomato separately for the best texture.
  • For a warm sandwich, leave out the greens and heat it in a skillet over medium-low heat for about 3 minutes per side. Add the greens after heating.