When it comes to sandwiches I’d walk a mile for, this panini ranks near the top of the list. A massive cheese pull of provolone, savory and cheesy basil pesto, fire roasted peppers on top of succulent turkey nestled in a toasted ciabatta roll? Oh, yes.
I could put on my favorite walking shoes and head out the door right now, or I could keep my sneakers in the entryway and head into the kitchen instead.
I think the latter sounds fantastic.
With a tiny bit of planning, you can keep the pantry items for this sandwich on hand for all sorts of hot and delectable sandwiches whenever your heart desires one.
How awesome is that?
And while Starbucks charges…a LOT…to get one of these, you can easily and cheaply make this recipe at home.
Starbucks turkey pesto panini recipe tips and notes:
The recipe as written is what you’d enjoy at Starbucks. But, if you wanted to customize it a bit with some heat, you could add some chopped Calabrian chilies in the mix with the fire roasted peppers. Tangy wonderfulness!
Of course, to fully mirror the pickup experience at Starbucks, you’d probably want to be able to make this sandwich in advance and then heat it up. Unfortunately, this really won’t work at home – the bread would probably get a little soggy. But, fear not! You can have all of the components on hand and pull these sandwiches together in just a few minutes! (Probably similar to how long you’d spend in line at Starbucks.)Print
Starbucks Turkey Pesto Panini (Copycat) Recipe
This copycat Starbucks turkey and pesto panini sandwich is worth walking a mile for, but instead, you can put it together in just a few minutes in your own kitchen!
- Prep Time: 1
- Cook Time: 10 minutes
- Total Time: 11 minutes
- Yield: 4 servings 1x
4 ciabatta rolls, halved
2 tablespoons unsalted butter
1/2 cup prepared pesto
8 oz. smoked or oven baked turkey breast, sliced 1/4-inch thick
I cup roughly chopped roasted red peppers
8 thin slices provolone
Divide butter between ciabatta halves, and place butter side down on a large cast iron skillet over medium heat.
Toast for 2-3 minutes, or until lightly browned.
Let cool slightly, and spread pesto on bread halves.
Divide turkey, red peppers, and provolone on the bottom of the ciabatta rolls.
Stovetop Instructions for Grilling:
Place assembled sandwiches in a large cast iron skillet.
Top with a smaller cast iron skillet and press down.
Heat the sandwiches over medium heat for 4 minutes.
Flip the sandwiches, and press down again. Heat for an additional 3 minutes, or until the cheese is melted and the filling is piping hot.
Panini Instructions: Grill the sandwich in a panini press, set to 400 degrees for 3 minutes, flip, and cook for an additional 3 minutes. Repeat with remaining sandwiches if working in batches.
- Serving Size: 1
- Calories: 559
- Sugar: 2g
- Sodium: 1131mg
- Fat: 38g
- Saturated Fat: 12.3g
- Carbohydrates: 19.7g
- Fiber: 1.5g
- Protein: 30.4g
- Cholesterol: 85mg