Turkey Pesto Caprese Sandwiches

Caprese takes its name from Capri, where mozzarella, tomato, and basil shine in simple harmony. This lunch sandwich folds that trio with roasted turkey and basil pesto on ciabatta, finished with a sweet balsamic drizzle.

Serves 4 · 15 min prep · 5 min cook

Estimate for one serving

• 510 cal
• 36g protein
• 38g carbs
• 24g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 4 ciabatta rolls or focaccia squares
• 1/3 cup basil pesto
• 12 oz sliced roasted turkey breast
• 8 oz, sliced fresh mozzarella
• 1 large, sliced ripe tomato
• 1 cup packed fresh basil leaves
• 2 Tbsp balsamic glaze
• 1 Tbsp extra-virgin olive oil
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup (optional) baby arugula

Instructions

1. 1Split the ciabatta rolls horizontally. If desired, lightly toast cut sides in a 375°F oven or dry skillet 3–4 minutes until just crisp so they hold up to the pesto and tomato juices.
2. 2Stir the pesto to loosen it; if very thick, mix in a teaspoon of olive oil. Spread a generous layer of pesto on both cut sides of each roll.
3. 3Layer roasted turkey evenly on the bottom halves, folding slices so the sandwiches have height and every bite has protein.
4. 4Arrange fresh mozzarella slices over the turkey, then top with tomato slices. Season tomatoes lightly with salt and black pepper.
5. 5Tuck fresh basil leaves (and arugula if using) over the tomatoes. Drizzle each sandwich with a little balsamic glaze and a few drops of olive oil.
6. 6Close the sandwiches and press gently. For a warm version, wrap each in foil and warm in a 350°F oven 8–10 minutes until cheese softens, or press in a panini maker 3–4 minutes.
7. 7For meal-prep, assemble without tomato and basil; pack those separately and add just before eating to keep bread from getting soggy.
8. 8Slice sandwiches in half on the diagonal and serve with fruit or kettle chips. They’re ready to pack in lunch boxes or eat at the kitchen counter.