Turkey Ciabatta Sandwich
An easy handheld meal that's loaded with turkey, pesto, tomatoes, and cheese. Perfect for a casual camping meal or to take along on a hike or picnic.
Equipment
- Panini press lid
Ingredients
- 4 ciabatta rolls
- 5 to 6 tablespoons store-bought or homemade pesto
- 12 slices roasted turkey breast, leftover turkey, or deli turkey
- 1 large tomato thinly sliced
- 1 ball (8 oz | 227 g) fresh mozzarella thinly sliced
- Salt and freshly ground black pepper
- 2 tablespoons thick balsamic vinegar or balsamic reduction
Instructions
- Slice the ciabatta buns in half. Spread about 2 teaspoons of pesto on each half of the buns.
- Top the bottom half of each bun with turkey, tomato slices, and mozzarella, dividing each equally among the sandwiches.
- Season generously with salt and pepper and drizzle each sandwich with 1 to 2 teaspoons of balsamic vinegar. Top with the other halves of the buns.
- If toasting your sandwiches, set a cast-iron skillet over medium heat on your stove, camp stove, grill, or over hot campfire coals.
- Working with two sandwiches at a time, place the sandwiches in the skillet and press down with the panini press. Cook until the bread is toasted and the cheese is beginning to melt, 8 to 10 minutes. Transfer the sandwiches to a cutting board and repeat with the remaining sandwiches.
- Slice on the diagonal and serve.
Notes
- Slicing--Use a sharp serrated knife for cutting your sandwich so that all of the fillings slice cleanly.
- Storage--Store leftover sandwiches in your cooler or fridge, wrapped in foil or plastic wrap, and enjoy within 1 day.
Nutrition
Serving: 1sandwichCalories: 641kcalCarbohydrates: 41.9gProtein: 40.8gFat: 27.3gSodium: 1779mgFiber: 2.4gSugar: 1g
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