This delicious pesto turkey sandwich recipe comes together in only a few simple steps! Sliced turkey served on ciabatta bread along with provolone, pesto, mayonnaise, and shredded lettuce, this ciabatta sandwich makes a hearty and easy lunch.

If you want an easy lunch idea, especially for back-to-school season, this pesto turkey sandwich is just what you need. It’s simple, delicious, and holds up well in the fridge if you’d like to make it ahead of time.

Two pesto turkey sandwiches, facing upwards, showing the interior.

Why You’ll Love This Recipe

This is the perfect recipe to use up leftover turkey after the holidays or if you’re like me, a turkey fan year-round, a great way to enjoy turkey!
It’s very simple to make for an easy lunch the morning you need it, but it also holds up really well in the fridge if you’d like to make it ahead of time. I’ve made this 3 days ahead of time before, and it tastes just as good as it does freshly made.
All the ingredients, minus the lettuce, are freezer-friendly, so you can keep these items on hand and whip this up whenever the craving hits.

Ingredients You’ll Need

Ingredients needed to make pesto turkey sandwich.

ciabatta — I love making ciabatta sandwiches because they have a wonderful chewy interior and crispy crust. Ciabatta is also baked with a much stronger flour, so the bread has a more delicate and sweet taste.
mayonnaise — mayo gets a bad rep, but I will gladly put mayo in my sandwiches! Mayonnaise adds a tangy, creamy flavor and toasting the bread with mayo on top helps the bread get nice and golden instead of burnt. The layer also helps keep your bread from getting soggy. Think of it as a moisture barrier.
pesto — I love the bright, herby flavor of pesto. I’m partial to the Kirkland one from Costco, as the quality is great for its price point.
turkey — I use the oven roasted carved turkey breast from Lilydale (also from Costco lol), but you can also use leftover turkey such as from this slow cooker turkey breast recipe.
provolone cheese — I use provolone, again Costco 😂, but feel free to use any sliced cheese of your choice.
shredded lettuce — don’t laugh but this is also from Costco LOL. I shred up romaine lettuce as I do in my how to cut romaine lettuce post but slightly thinner so it fits better in the sandwiches.

How to Make Pesto Turkey Sandwiches

Set of two photos showing mayonnaise spread onto ciabatta bread then toasted.

Slice the ciabatta in half lengthwise and then generously spread mayonnaise on the cut-side.
Place the ciabatta on a sheet pan and broil the bread for 5 minutes or until they are as golden and crispy as you desire.

Set of two photos showing pesto spread onto ciabatta and topped with sliced turkey.

Generously spread the pesto over the layer of mayonnaise.
Top the bottom half of the bread with two layers of sliced turkey.

Set of two photos showing sliced cheese placed on top of turkey and then melted.

Layer a single layer of sliced cheese over the turkey, transfer it back to the oven, and broil for another minute or until the cheese has melted over the turkey.

Set of two photos showing shredded lettuce added to the sandwich and assembled.

Add the shredded lettuce over the top of the melted cheese and then top it with the top slice of bread over the top.
Depending on your preference, press down and slice the bread into thirds or halves.

Two pesto turkey sandwiches on a wooden serving board.

Recipe Tips and Notes

There isn’t really a right or wrong way to make this sandwich. You can add as much turkey, cheese, or pesto as you’d like!
I usually cut these sandwiches into thirds as the sandwich is pretty hearty. I usually just eat a third as that’s one serving for me (whereas I’d pack the 2/3 for H for work).
You can use light or regular mayonnaise.
Enjoy the sandwich alone or with some chips, fries, or a salad!

Overhead view of a serving of pesto turkey sandwich with chips on a plate.

Make Ahead Tips

Meal prep: tightly wrap the sandwiches in plastic wrap, press and seal, or beeswax wrap, and store it in the fridge for up to 3 days.
Reheat: you can enjoy this sandwich warm or cold. I usually pop it into the air fryer to heat up the sandwich from the fridge but H just eats it cold at work.

Pesto Turkey Sandwich

5 from 1 vote

Print Rate

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: to 2 servings

Ingredients

1 loaf ciabatta piccolo bread, (275g)
2 to 4 tablespoons mayonnaise
2 to 4 tablespoons pesto
8 slices turkey
4 slices provolone cheese
1 cup shredded romaine lettuce

Equipment

sheet pan

Instructions

Slice the ciabatta in half lengthwise and then generously spread mayonnaise on the cut side. Place the ciabatta on a sheet pan and broil the bread for 5 minutes or until they are as golden and crispy as desired.
Generously spread the pesto over the layer of mayonnaise and place two layers of sliced turkey on top.
Layer a single layer of sliced cheese over the turkey, transfer it back to the oven, and broil for another minute or until the cheese has melted over the turkey.
Add the shredded lettuce over the top of the melted cheese and then top it with the top slice of bread over the top.
Depending on your preference, press down and slice the bread into thirds or halves.

Notes

(Estimated calories is for the entire loaf)

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Author: Carmy

Course: Main Course

Cuisine: American

Nutrition Disclaimer

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