Roasted Turkey Pesto Sandwich

Change up your lunch game with this simple and crave worthy Roasted Turkey Pesto Sandwich. Shaved roasted turkey layered with cheese, roasted red peppers, arugula, and a simple pesto mayo on a rustic ciabatta bun.

What You’ll Love About Roasted Turkey Pesto Sandwich:

I’ve said this before but lunchtime is probably my least favorite meal of the day. I usually just throw something simple in my lunch box like a string cheese, crackers, maybe a pepperoni stick for protein. I’m really just eating to survive not eating out of excitement; but when you have an option like this Roasted Turkey Pesto Sandwich that can be made in minutes and taste amazing, the lunch hour just got a little more exciting.

What I love about this sandwich is it feels kind of fancy but incredibly simple to assemble. It also holds up really well because we use a hearty ciabatta bun which won’t get soggy fast. It’s also important to keep the ingredients simple (like we’ve done here) so your sandwich doesn’t become weighted down and mushy.

This Roasted Turkey Pesto Sandwich makes a great lunch for a busy work day, packing up for a picnic, or a simple lunch at home.

Looking for more elevated lunch ideas? Try my Caesar Salad Chicken Wrap, or this simple Mediterranean Quinoa Salad that lasts for days in the fridge.

Simple Ingredients:

• Ciabatta buns– A heartier bread like this will maintain texture and not become soggy later.
• Roasted turkey- Good turkey from your local deli will make the best sandwich.
• Provolone cheese- I like to use a mild cheese like provolone so it doesn’t mask that great pesto flavor.
• Mayo– This is the base of the pesto.
• Herbs– Fresh basil and parsley to make the pesto mayo.
• Roasted red peppers– I purchase the halved peppers in a jar.
• Arugula– This gives the sandwich freshness and a subtle peppery flavor.
• Ground black pepper

Substitutions and Variations:

How To Assemble Roasted Turkey Pesto Sandwich:

See full instructions in recipe card below

Step One. To make pesto mayo combine mayo and chopped herbs in a small bowl.

Step Two. Spread pesto mayo on each bun half and sprinkle with a little black pepper. Add roasted turkey, cheese, roasted red pepper slices, and a handful of arugula. Place the other bun half on top and lightly press down. Eat right away or wrap up for later.

Recipe Tip:

Common Questions:

Other Recipes You Might Enjoy:

• Ultimate Chicken Melt
• Green Goddess Chicken Pasta Salad
• Loaded Egg Salad
• The Best Tuna Salad

Roasted Turkey Pesto Sandwich

Change up your lunch game with this simple and crave worthy Roasted Turkey Pesto Sandwich. Shaved roasted turkey layered with cheese, roasted red peppers, arugula, and a simple pesto mayo on a rustic ciabatta bun.

Print Pin Rate

Course: Lunch

Cuisine: American

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 2 Sandwiches

Calories: 433kcal

Ingredients

• 2 ciabatta buns
• 1/4-1/2 lb Roasted turkey deli meat
• 1/4 cup mayo
• 1/4 cup basil leaves, then chopped super fine
• 2 tbsp parsley, chopped super fine
• 2-4 provolone slices
• roasted red pepper slices from a jar
• fresh arugula or baby spinach
• ground black pepper to taste

Instructions

• In a small bowl combine mayo and herbs.
• Divide pesto mayo between the 4 bun halves and spread evenly. Sprinkle black pepper on one side. Layer on roasted turkey, 1 or 2 slices of cheese, roasted red pepper slices, (I usually do about 2 slices per sandwich) and a handful of arugula or spinach. Place the other bun half on top and lightly press down. Eat right away or wrap up for later.

Notes

Tips:

 

• To prevent a soggy sandwich make sure to layer your ingredients in a way that keeps the veggies with higher moisture, like pickles and tomatoes, from sitting directly on the bread.

 

Substitutions: 

 

• Bread– If you want your sandwich to hold up well until lunch time, a heartier bread is the way to go. A crusty baguette or roll would be a good substitute.
• Lunch meat– Try a different flavor like peppered turkey or honey roasted chicken.
• Cheese– Use your favorite cheese. Pepper Jack would give it a little spice or sharp cheddar.
• Veggies– Add other veggies like red onion or cucumber slices. If you don’t like arugula try baby spinach. A tomato slice would give it some juiciness.

 

Common Questions:

 

How far in advance can I make this sandwich and it not get soggy?

Using the ingredients listed above, I have made this up to 8 hours in advance and the bread held up really well.

Can I make this into a panini?

Yes! If you’re going to be eating the sandwich right away and would rather have it grilled, this is a fun option. Make sure to add another layer of cheese for the perfect panini experience.

What is the best way to store my sandwich until lunchtime?

I like to slice the sandwich in half and wrap it in parchment paper, then place in a covered container. This will keep it secure and intact until lunch.

 

Nutritional facts are for one sandwich.

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 433kcal | Carbohydrates: 29g | Protein: 18g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 1266mg | Potassium: 148mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Calcium: 152mg | Iron: 1mg

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