Turkey Pesto Melt

A quick lunch or pair with a bowl of warm soup or a crisp salad for an easy, tasty dinner!  This sandwich came about from some ingredients I had leftover in my fridge and hy hubby’s stomach couldn’t of been more pleased.

Of course, feel free to switch up the flavors here for what you may have on hand in your refrigerator.  This can just be a base model, so suit to you & your family’s taste!

The Starting Lineup

  • Loaf fresh bread (ciabatta, sour dough..)
  • Quality carved deli turkey
  • Basil pesto
  • Mozzarella cheese medallions
  • Fresh, ripe tomato slices
  • Mayonnaise 
  • Butter 
  • Salt & Pepper
  • Balsamic Reduction (optional)
     

Preheat a skillet to medium with 1-2 tbsp of butter.  You can also use a panini press if you have one available.

Cut the bread loaf into 1-2″ thick slices, if possible please use a serrated bread knife for this.  You’ll thank me.

On one side of your bread, spread with a layer of mayonnaise.  This will be the side that touches the hot pan.  As I’ve mentioned before, most old school diners use this method (mayo) whenever making their grilled cheeses, etc.  This makes for a fabulous crust, where as butter just gets soggy, and it easily spreads from corner to corner!

Flip these bread slices over.  On the other side, you’ll now want a good slather of your pesto sauce.  Lots of flavor here already! 

  

Ok…easy enough, right?  Next, top one slice with your turkey, then tomato slices (a sprinkle of salt & pepper over the tomatoes) and finally the mozzarella cheese.   I prefer the tomatoes to not touch the bread, but have a barrier with the meat and cheese.  Leads to, again, less soggy bread.   I’m always thinking… 😉 

I added a drizzle of sweet balsamic reduction ..just because.

Last step before griddle time!  Place the remaining slice of bread onto your filling (pesto side down) and there is a beautiful sandwich…but now, let’s make it taste even better!
Place this beauty into your preheated, buttered skillet.  Cook for 3-4 minutes or till browned.  Turn over (carefully) for another round on the other side.

 

Once golden and crunchy outside, with that mozzarella nice and gooey inside you’re ready to serve!  Cut in half on the diagonal and chow down! 

 

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