Looking for a sandwich that's fresh, flavorful, and satisfying? This turkey and parsley pesto sandwich recipe with provolone cheese has it all! Packed with lean turkey, creamy provolone, and a vibrant homemade parsley pesto, it's a delicious twist on a classic favorite. The combination of nutty pine nuts, zesty lemon, and fresh parsley in the pesto adds a burst of flavor, while juicy tomatoes and peppery arugula bring a fresh crunch. Whether you're enjoying it for lunch or dinner, this sandwich is sure to hit the spot.
This is the perfect sandwich to start making during the back-to-school rush. It is a great way to fill lunch boxes whether you are a kid or an adult! You can pair this turkey pesto sandwich recipe with my savory cottage cheese bowl, creamy cilantro pasta salad, or crunchy kale salad.
Follow the simple steps below for the perfect way to make these tasty sandwiches!
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Ingredients
- Sourdough bread: Sourdough bread slices are tangy with a crisp crust.
- Provolone cheese: A mild and creamy cheese.
- Turkey breast: Lean and tender deli meat to fill the sandwich.
- Tomato: I used beefsteak tomatoes - juicy slices for a burst of freshness.
- Arugula: Peppery greens that add a mild crunch.
- Parsley: Use fresh to brighten the flavor in the pesto.
- Olive oil: Rich and smooth for a drizzle of healthy fat.
- Pine nuts: Nutty and buttery, they give a crunchy texture to the pesto.
- Parmesan cheese: Sharp, salty cheese that enhances the pesto.
- Garlic: Bold and aromatic, it adds depth to the pesto. I like to use fresh!
- Lemon: A zesty squeeze to bring everything together.
See recipe card for quantities.
How to Make Parsley Pesto Sandwich
Make the pesto: In a food processor or blender, combine the parsley, olive oil, pine nuts, parmesan cheese, garlic, lemon juice, salt, and pepper and blend until smooth. Add more olive oil, salt, or pepper to taste.
Assemble the sandwiches: Spread pesto on one side of the bread, and repeat for each of the bread slices. Layer the provolone cheese, turkey slices, tomato, and arugula on four slices of bread. Top with the remaining slice of bread, pesto sauce side down.
Hint: Short on time? Use store-bought pesto instead. You can use any kind!
Substitutions/Variations
Variations
- Try using a basil pesto, cilantro pesto, or kale pesto.
- Turn these sandwiches into turkey pesto paninis!
- Switch out the cheese with mozzarella cheese, goat cheese, or gouda cheese.
- Don’t like arugula? Try spinach instead!
- Try adding melty cheese to your sandwich for some extra texture and warmth!
- Additions to try: Add sun-dried tomatoes, red peppers, balsamic glaze, or black pepper to your turkey pesto sandwiches!
Substitutions
- Gluten-free: Use a gluten-free bread such as Canyon Bakehouse.
- Dairy-free: Switch out regular parmesan for Follow Your Heart Dairy-Free Parmesan the provolone for Follow Your Heart Dairy-Free Provolone.
- Vegetarian: Omit the deli turkey and replace with Tofurkey or add extra veggies.
- Vegan: Follow ideas from dairy-free and vegetarian substitutions above!
Nutrition
Pesto: Homemade pesto is packed with healthy fats from olive oil and pine nuts, providing heart-healthy omega-3s. It’s also rich in antioxidants and vitamins like vitamin K from fresh parsley.
Arugula: Arugula adds a peppery crunch while offering fiber, vitamin C, and calcium, supporting bone health and immune function.
Turkey: Deli turkey is a lean source of protein, great for muscle maintenance, and it's typically low in fat, making it a satisfying option for a balanced meal. You do want to watch to sodium on the deli turkey, look for low-sodium options!
Storage
Homemade pesto doesn’t last as long as store-bought versions. You can store fresh pesto in an airtight container in the fridge for about a week. If you don’t think you’ll use it all within that time, try freezing the leftovers in ice cube trays to enjoy later!
Top tip
Try lightly toasting the pine nuts before blending. This enhances their natural flavor and adds a deeper, nuttier taste to your pesto! Be sure to let them cool slightly before mixing with the other ingredients.
FAQ
Homemade pesto’s shelf life is shorter than store-bought pesto. Fresh pesto can be kept in the refrigerator for about a week in an airtight container. If you know you will not use it up in that time span, you can always freeze the leftover pesto in ice cube trays for later use!
A good pesto tastes like a fresh, nutty, sometimes tangy sauce on sandwiches, pasta, or whatever else sounds good! Pesto is a blend of pine nuts, parmesan cheese, extra virgin olive oil, and an herb. For this recipe, we use parsley as our herb but you can also use fresh basil leaves, cilantro leaves, or kale for a different flavor profile.
Related
Looking for other lunch recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this Turkey Parsley Pesto Sandwich:
Turkey Parsley Pesto Sandwich
Equipment
Ingredients
- 8 slices of sourdough bread
- 8 slices of provolone cheese
- ½ pound of oven-roasted turkey breast sliced thinly
- 1 beefsteak tomato sliced
- 1 cup arugula
Homemade Parsley Pesto
- 1 cup parsley leaves packed
- ⅓ cup extra-virgin olive oil
- ⅓ cup pine nuts
- ¼ cup parmesan cheese
- 2 garlic cloves
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Make the pesto or used store-bought for ease. To make the pesto: In a food processor or blender, combine the parsley, olive oil, pine nuts, parmesan cheese, garlic, lemon juice, salt, and pepper and blend until smooth. Add more olive oil, salt, or pepper to taste.
- Assemble the sandwiches. Spread a thin layer of pesto on one side of each bread slice. Layer the provolone cheese, turkey slices, tomato, and arugula on four slices of bread. Top with the remaining slice of bread, pesto side down.
Katharine @ Be Well Table
Such an easy lunch to make and elevates your mid-day meal! One of my favorite sandwiches!