Pesto Turkey Caprese Panini

Serves 4 · 12 min prep · 10 min cook

Ingredients

• 4 ciabatta rolls or focaccia squares
• 1/3 cup basil pesto
• 12 oz sliced roasted turkey breast
• 8 oz, sliced 1/4-inch thick fresh mozzarella
• 2 medium, sliced ripe tomatoes
• 16–20 leaves fresh basil leaves
• 2 tbsp balsamic glaze
• 2 tbsp olive oil or softened butter
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup (optional) baby arugula

Instructions

1. 1Split the ciabatta rolls horizontally. Spread a generous tablespoon of pesto on the cut side of each bottom half and a thinner layer on the top halves.
2. 2Layer the turkey evenly on the bottom halves, folding slices so they stay put. Top with mozzarella slices, then tomato slices. Sprinkle tomatoes lightly with salt and pepper.
3. 3Add 4–fresh basil leaves per sandwich and a light drizzle of balsamic glaze. Add a small handful of arugula if using. Close with the top halves.
4. 4Brush the outside of each sandwich lightly with olive oil or softened butter so the crust crisps evenly.
5. 5Preheat a panini press to medium-high, or heat a large skillet over medium heat and have a second heavy pan ready to press.
6. 6Cook the sandwiches 4–6 minutes in the press until the bread is deeply golden and the mozzarella is melted and oozing. If using a skillet, cook 3–4 minutes per side while pressing firmly with the second pan.
7. 7Transfer to a cutting board and rest 1 minute so the cheese sets slightly. Slice each panini in half on the diagonal.
8. 8Serve hot with extra balsamic glaze for dipping or pack wrapped in foil for a still-warm office lunch.