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Turkey Pesto Caprese Sandwich

A fresh, deli-style turkey sandwich with basil pesto, tomatoes, mozzarella, and a quick balsamic drizzle—no cooking required.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 sandwiches
Course: Lunch
Ingredients Equipment Method Notes

Ingredients
  

For the Sandwiches
  • 2 ciabatta rolls or sturdy sandwich bread
  • 2 tbsp basil pesto
  • 6 oz deli turkey sliced
  • 4 tomato slices ripe
  • 4 oz fresh mozzarella sliced
  • 1 cup arugula or baby spinach
Quick Balsamic Drizzle
  • 2 tsp balsamic vinegar
  • 1 tsp olive oil
  • 1 pinch salt and black pepper

Equipment

  • Serrated knife
  • Cutting board

Method
 

  1. Slice the rolls in half and lightly toast if you like (optional).
  2. Stir balsamic vinegar, olive oil, salt, and pepper in a small bowl.
  3. Spread pesto on the bottom halves of the rolls.
  4. Layer turkey, tomato, and mozzarella on each sandwich.
  5. Drizzle the quick balsamic over the tomatoes and cheese.
  6. Add arugula, then close the sandwiches.
  7. Press gently, slice, and serve right away.

Notes

Make it hot: Toast the assembled sandwich in a panini press or skillet 2–3 minutes to melt the mozzarella.
Meal prep: Keep pesto and balsamic separate until serving so the bread stays crisp.
Swap: Use rotisserie chicken instead of turkey.