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Turkey and Pesto Panini

Turkey and Pesto Panini
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Serves 4| Hands-On Time: | Total Time:



  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.
By July, 2012

Nutritional Information

  • Per Serving
  • Calories 702
  • Fat 39g
  • Sat Fat 10g
  • Cholesterol 73mg
  • Sodium 1,379mg
  • Protein 32g
  • Carbohydrate 58g
  • Sugar 3g
  • Fiber 6g
  • Iron 5mg
  • Calcium 476mg
What does this mean? See Nutrition 101 .

Quick Tip

Hard-anodized aluminum pan
If you don’t have a grill pan, you can cook the sandwiches in a large skillet. Or use a panini maker if you have one.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.