This sandwich is the perfect blend of creamy, savory, and tangy. The pesto adds herbaceous depth, the artichokes offer a bright, briny bite, and the turkey provides lean protein to keep you full. It’s easy to throw together for a quick lunch, yet elegant enough to serve at a casual gathering or picnic. You can enjoy it warm and melty or cold and crisp—either way, it delivers big flavor with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
sliced turkey breast (deli-style or leftover roasted turkey) marinated artichoke hearts (drained and chopped) basil pesto sliced provolone or mozzarella cheese ciabatta, sourdough, focaccia, or sandwich bread of choice mayonnaise (optional) baby spinach or arugula (optional for freshness) olive oil or butter (for toasting, if desired)
Directions
Preheat a skillet or panini press over medium heat (if serving warm).
Slice your bread in half and spread a thin layer of pesto on one or both sides.
Add a layer of sliced turkey, followed by chopped artichoke hearts.
Top with provolone or mozzarella cheese and optional greens like spinach or arugula.
If desired, spread mayo on the top slice of bread for extra creaminess.
Close the sandwich and lightly brush the outside with olive oil or butter if toasting.
Grill or press the sandwich for 3–5 minutes per side, or until the bread is golden and the cheese is melted.
Slice and serve warm, or enjoy cold if preferred.
Servings and timing
This recipe makes approximately 2 sandwiches. Prep time: 10 minutes Cook time: 5 minutes (if toasted) Total time: 15 minutes
Variations
Vegetarian: Omit the turkey and add roasted red peppers or sun-dried tomatoes for a meatless version.
Add Avocado: Sliced avocado adds creaminess and richness.
Spicy Kick: Add a layer of crushed red pepper flakes or use spicy pesto.
Gluten-Free: Use gluten-free bread or wraps to fit dietary needs.
Wrap It Up: Roll it in a tortilla or flatbread for a lunch-friendly wrap option.
Storage/Reheating
For best results, assemble the sandwich fresh when ready to eat. If preparing ahead, store the components separately and assemble before serving to avoid soggy bread. Leftover toasted sandwiches can be stored in the refrigerator for up to 2 days. Reheat in a toaster oven or skillet until warmed through and crispy.
FAQs
Can I use leftover turkey instead of deli meat?
Yes, leftover roasted or smoked turkey works beautifully and adds extra flavor.
What type of bread is best for this sandwich?
Ciabatta, focaccia, or a hearty sourdough hold up well and provide great texture.
Can I make this sandwich cold?
Absolutely. It’s delicious cold with crisp bread and fresh ingredients.
Is it okay to use store-bought pesto?
Yes, store-bought works great, but you can also make your own for fresher flavor.
How do I keep the sandwich from getting soggy?
Use a sturdy bread and avoid overloading with wet ingredients. Toasting also helps prevent sogginess.
What kind of cheese works best?
Provolone, mozzarella, or Swiss all melt well and complement the pesto and turkey.
Can I add extra veggies?
Yes, try roasted red peppers, tomatoes, cucumbers, or baby greens for added texture and nutrition.
Is this sandwich good for meal prep?
It’s best fresh, but you can prep ingredients ahead and assemble just before eating.
Can I freeze this sandwich?
Freezing is not recommended due to the pesto and artichokes, which may affect texture when thawed.
What sides go well with this sandwich?
Pair with a side salad, chips, or a cup of soup for a complete meal.
Conclusion
The Turkey Artichoke Pesto Sandwich is a delicious, deli-style sandwich you can easily make at home. Whether served warm or cold, it offers a perfect blend of bold flavors and satisfying textures. With just a few ingredients, you can elevate your lunch game and enjoy a meal that feels both comforting and gourmet
The Turkey Artichoke Pesto Sandwich is a gourmet-style sandwich made with savory turkey, creamy pesto, marinated artichokes, and melted cheese on toasted bread. It’s a quick, flavorful meal perfect for lunch, picnics, or casual gatherings.
Author:Catherine
Prep Time:10 minutes
Cook Time:5 minutes
Total Time:15 minutes
Yield:2 sandwiches
Category:Sandwich
Method:Grilled
Cuisine:Mediterranean-Inspired
Diet:Low Lactose
Ingredients
6 oz sliced turkey breast (deli-style or leftover)
1/2 cup marinated artichoke hearts, drained and chopped
2–3 tbsp basil pesto
2 slices provolone or mozzarella cheese
2 ciabatta rolls or slices of sourdough/focaccia bread
1–2 tbsp mayonnaise (optional)
1/2 cup baby spinach or arugula (optional)
1 tbsp olive oil or butter (for toasting, optional)
Instructions
Preheat a skillet or panini press over medium heat if serving warm.
Slice bread in half and spread basil pesto on one or both sides.
Layer with sliced turkey, chopped artichoke hearts, and cheese.
Add spinach or arugula and spread mayonnaise if using.
Close the sandwich and lightly brush the outside with olive oil or butter.
Grill or press for 3–5 minutes per side until golden and cheese is melted.
Slice and serve warm, or enjoy cold if preferred.
Notes
Use hearty bread like ciabatta or focaccia for structure and texture.Store-bought pesto works great; homemade offers extra freshness.Add avocado or roasted red peppers for extra richness and flavor.Toast just before serving to avoid soggy bread if preparing ahead.Delicious served warm or cold—perfect for meal prep or on-the-go meals.
