Turkey and Pesto Panini

Photo by Marcus Nilsson
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 702 calories
    • Fat 39 g
    • Sat Fat 10 g
    • Cholesterol 73 mg
    • Sodium 1,379 mg
    • Protein 32 g
    • Carbohydrate 58 g
    • Sugar 3 g
    • Fiber 6 g
    • Iron 5 mg
    • Calcium 476 mg


  1. Check 1 loaf soft French bread (12 ounces), split
  2. Check 1/3cup store-bought pesto
  3. Check 8ounces sliced roasted turkey
  4. Check 4ounces sliced Swiss cheese
  5. Check 1/4 medium red onion, thinly sliced
  6. Check 3tablespoons olive oil
  7. Check 2tablespoons red wine vinegar
  8. Check kosher salt and black pepper
  9. Check 1 small head red leaf lettuce, leaves torn into bite-size pieces (6 cups)
  10. Check 1 avocado, cut into bite-size pieces


  1. Spread the bottom half of the loaf with the pesto. Top with the turkey, cheese, and onion. Sandwich with the top half of the loaf and cut into 4 pieces. Dividing evenly, brush the outside of the sandwiches with 1 tablespoon of the oil.
  2. Heat a grill pan over medium heat and cook the sandwiches, pressing down occasionally, until the bread is crisp and the cheese has melted, 5 to 6 minutes per side.
  3. Meanwhile, in a large bowl, whisk together the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the lettuce and avocado and toss to combine. Serve with the sandwiches.