Your turkey sandwich is boring. I say that with love, because mine was too. Cold turkey, cold cheese, a smear of mayo, done. It fills you up, but nobody ever asks for seconds.
This Leftover Turkey Pesto Melt on Sourdough fixes all of that. Toasted sourdough, a swipe of basil pesto, warm turkey under a blanket of melted Havarti, then cool avocado, tangy banana peppers and a drizzle of mayo on top. Hot and cold, rich and sharp, all in one bite.
It is my favorite thing to do with leftover Thanksgiving turkey, but sliced turkey from the deli works just as well the other 51 weeks of the year. Lunch or a quick weeknight dinner, it is on the table in about 10 minutes.
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Why You’ll Love This Turkey Pesto Melt
- Crispy, golden sourdough that holds up to all the toppings
- Warm, juicy turkey with the cheese melted right into it
- Basil pesto brings garlic, herbs and salt in one spread
- Avocado and banana peppers keep every bite fresh, not heavy
- Ready in about 10 minutes
- The best answer to leftover Thanksgiving turkey
Key Ingredients for the Turkey Pesto Melt
Sourdough
Soft sandwich bread goes soggy under a melt. Sourdough toasts up crisp, has a little tang of its own, and stays sturdy right to the last bite.
Basil Pesto
I swap the usual mayo on the bottom for pesto. It brings garlic, basil, salt and a little richness all at once, and it soaks into the warm bread just enough.
Turkey
Deli turkey or leftover roast turkey both work. The trick is warming it under the cheese, covered, so it gets juicy and the cheese melts down into it instead of just sitting on top.
Havarti
Havarti melts smooth and creamy without turning greasy. Swiss, provolone or Muenster are good stand-ins.
Avocado & Banana Peppers
These go on after the melt. Cool, creamy avocado and tangy banana peppers cut through the richness and make the whole sandwich taste brighter. I make my own pickled banana peppers, but store-bought are fine.
Serving Suggestions
Pair this sandwich with:
- Kettle chips
- Tomato soup
- A simple arugula salad with lemon vinaigrette
- Pickles or marinated vegetables
- A cup of leftover turkey soup
Final Thoughts
Great sandwiches don’t need to be complicated. Toast the bread, put the heat where it matters, and save the cold toppings for the end.
That combination of crispy sourdough, warm turkey, melted cheese, fresh pesto and cool avocado turns an everyday turkey sandwich into one you’ll actually crave. What’s your go-to with leftover turkey? Tell me in the comments. I’m always looking for the next one.
The Recipe
Leftover Turkey Pesto Melt on Sourdough
Ingredients
- 2 slices Sourdough bread, thick-cut
- 1 Tbsp Butter, or olive oil, for the pan
- 1 – 2 Tbsp Basil pesto
- 4 – 5 oz Turkey breast, sliced; deli or leftover roast turkey
- 2 slices Havarti cheese, or Swiss or provolone
- 1 small handful Pickled banana peppers
- 1/2 Ripe avocado, sliced
- Mayonnaise, for drizzling
- Salt and pepper, to taste
Instructions
- Melt the butter in a skillet over medium heat. Toast both slices of sourdough until golden on both sides, then take them out of the pan.
- Spread the pesto on one slice. Pile the turkey on loosely (don’t pack it flat) and lay the cheese on top.
- Put that slice back in the pan, turn the heat to medium-low, and cover with a lid for 2 – 3 minutes, until the turkey is warm and the cheese has melted over it.
- Top with the banana peppers, sliced avocado, a drizzle of mayo, and a pinch of salt and pepper.
- Put the second slice on top, press gently, cut in half and stack the halves. Enjoy!
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