This is the best turkey pesto sandwich recipe—full of flavour and simple to prepare. Made with turkey breast, pesto, sun-dried tomatoes and mozzarella, this sandwich is a delicious way to use up turkey leftovers and makes a quick, satisfying meal.
Leftover turkey from a holiday roast makes a perfect filling for an easy, flavour-packed sandwich. This turkey pesto sandwich is one of my favourites—bright pesto, savoury sun-dried tomatoes and melty cheese combine with tender turkey for a sandwich that tastes fresh and indulgent. It’s faster and simpler than many store-bought versions and can be adapted to be dairy-free or gluten-free.
Why you will love this sandwich:
- Delicious flavour: Melty cheese, roasted turkey, sun-dried tomatoes and pesto create a balanced, bold taste.
- Diet-friendly options: Easily made dairy-free and gluten-free with simple swaps.
- Flexible pesto: Use any pesto you like—store-bought or homemade—for a personalised flavour.
Ingredient notes:
See the recipe card below for exact measurements.
- Turkey breast — use leftover roasted turkey, sliced deli turkey, or freshly cooked turkey breast.
- Pesto — store-bought works well, or use a homemade version such as basil or parsley pesto.
- Sun-dried tomatoes — tomatoes packed in oil add great texture and flavour; drain and chop before using.
- Mayonnaise — plain mayo or a dairy-free alternative both work to add creaminess and help the pesto spread.
- Mozzarella cheese — swap for provolone, Swiss, gouda, havarti or a dairy-free slice if needed.
- Bread — any bread you prefer: sourdough, rye, ciabatta, focaccia or gluten-free bread are all good choices.
Recipe variations and add-ins:
- Add-ins: Sliced avocado, cooked bacon, baby spinach or roasted peppers work well.
- Cheese options: Try provolone, Swiss, goat cheese, gouda or a vegan cheese alternative.
- Dairy-free: Use vegan cheese and a dairy-free pesto.
- Gluten-free: Substitute gluten-free bread or a gluten-free bun.
How to make a turkey pesto sandwich:
- Step 1: Heat a large griddle or skillet over low-medium heat. Add butter or coconut oil and let it melt.
- Step 2: Place two slices of bread side by side. Spread mayonnaise onto each slice, then spread pesto on top of the mayo.
- Step 3: On one slice, layer the cheese, chopped sun-dried tomatoes and sliced turkey. Top with the other slice of bread, pesto-side down.
- Step 4: Transfer the sandwich to the hot skillet and toast until golden and the cheese starts to melt, about 3–4 minutes per side. Cover the pan with a lid to help the cheese melt faster.
Top tips:
- Use a sandwich maker or panini press for even toasting and no added oil.
- If you prefer a cold sandwich, simply assemble and serve without toasting.
Serving ideas:
This sandwich is great on its own, or pair it with a warm soup or a crisp salad for a complete meal.
- Pair with a simple tomato or vegetable soup for a comforting lunch.
- Serve alongside a green salad, kale slaw or a light coleslaw for freshness and crunch.
Turkey pesto sandwich FAQs:
Condiments that pair well with turkey include cranberry sauce, pesto, mayonnaise and barbecue sauce. Common toppings that complement turkey are avocado, lettuce, tomato, cheese, bacon and sun-dried tomatoes.
Pesto pairs nicely with many cheeses such as parmesan, mozzarella, provolone, Swiss, goat cheese, gouda and dairy-free alternatives.
Other pesto recipes you will love:
-
Easy Arugula Pesto (vegan & dairy-free)
-
Quick and Easy 4 Ingredient Tuna Pesto Pasta
-
Veggie Pesto Pasta with Roasted Vegetables
-
Parsley Pesto with Cashews (dairy-free)
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Recipe
Turkey Pesto Sandwich
Equipment
-
Skillet or pan
Ingredients
- 2 tablespoons unsalted butter or coconut oil (omit if using a sandwich maker)
- 2 slices bread (any type)
- 1/4 cup pesto (store-bought or homemade)
- 2 tablespoons mayonnaise (store-bought or homemade)
- 100 grams sliced turkey breast (~4 slices)
- 6 slices mozzarella cheese (or other cheese of choice)
- 5 sun-dried tomatoes, chopped (use sun-dried tomatoes in oil)
Instructions
- Heat a large griddle or skillet over low-medium heat and add the butter or coconut oil to the pan to allow it to melt.
- Place the two slices of bread side by side. Spread half the mayonnaise on each slice, then spread half the pesto on each slice.
- On one slice of bread, layer the sliced cheese, chopped sun-dried tomatoes and sliced turkey. Top with the other slice of bread.
- Transfer the sandwich to the griddle or skillet and toast until golden brown and the cheese begins to melt, about 3–4 minutes per side. Place a lid on the pan to speed up melting.
Notes
- You can make this sandwich in a sandwich maker or panini press; omit added oil if using those appliances.
- Any bread or cheese you prefer can be used to adapt the sandwich to your taste.
- Nutritional values are estimates and will vary based on ingredients and serving size.
Nutrition
| Carbohydrates: 46 g
| Protein: 63 g
| Fat: 96 g