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Turkey, Mozzarella, & Pesto Paninis
with Roasted Broccoli
40 MIN
4 Servings
From the Test Kitchen
These hearty turkey paninis showcase layers of zesty Italian-inspired flavors like herby basil pesto (mixed with a touch of lightly sweet mascarpone cheese) and melty fresh mozzarella—all pressed inside sandwich rolls until golden brown. We’re serving them with roasted broccoli and an easy homemade tomato and garlic sauce, which is perfect for dipping.
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NutritionPER SERVING
-
Calories710 Cals (est.)
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fresh
ingredients
Title
-
1⅛ lbs Turkey Breast Pieces
-
4 Sandwich Rolls
- 1 8-Ounce Can Tomato Sauce
- 4 oz Fresh Mozzarella Cheese
- 1 lb Broccoli
- 2 cloves Garlic
-
⅓ cup Basil Pesto
- 2 Tbsps Mascarpone Cheese
- 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut into small florets. If necessary, peel 2 cloves of garlic, then roughly chop. Halve the rolls. Tear the mozzarella cheese into bite-sized pieces.
2
Roast the broccoli:
Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook the turkey:
While the broccoli roasts, pat the turkey dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned turkey in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add half the chopped garlic and cook, stirring occasionally, 3 to 4 minutes, or until the turkey is browned and cooked through. Turn off the heat.
4
Make the sauce:
While the turkey cooks, in a small saucepan, heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomato sauce (carefully, as the liquid may splatter) and Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat.
5
Assemble the paninis:
While the sauce cooks, in a bowl, combine the mascarpone cheese and pesto. Assemble the paninis using the rolls, prepared pesto, cooked turkey, and torn mozzarella cheese. Season with salt and pepper. Wipe out the pan used to cook the turkey.
6
Cook the paninis & serve your dish:
In the same pan, heat a drizzle of olive oil on medium until hot. Add the paninis; place a heavy-bottomed pot (or pan) on top and press down. Cook, occasionally pressing down on the pot, 4 to 5 minutes per side, or until the cheese is melted and the bread is lightly browned (if the pan seems dry, add a drizzle of olive oil before flipping). Carefully transfer to a cutting board and halve on an angle. Serve the cooked paninis with the roasted broccoli and sauce on the side. Enjoy!
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut into small florets. If necessary, peel 2 cloves of garlic, then roughly chop. Halve the rolls. Tear the mozzarella cheese into bite-sized pieces.
2
Roast the broccoli:
Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook the turkey:
While the broccoli roasts, pat the turkey dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned turkey in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add half the chopped garlic and cook, stirring occasionally, 3 to 4 minutes, or until the turkey is browned and cooked through. Turn off the heat.
4
Make the sauce:
While the turkey cooks, in a small saucepan, heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomato sauce (carefully, as the liquid may splatter) and Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat.
5
Assemble the paninis:
While the sauce cooks, in a bowl, combine the mascarpone cheese and pesto. Assemble the paninis using the rolls, prepared pesto, cooked turkey, and torn mozzarella cheese. Season with salt and pepper. Wipe out the pan used to cook the turkey.
6
Cook the paninis & serve your dish:
In the same pan, heat a drizzle of olive oil on medium until hot. Add the paninis; place a heavy-bottomed pot (or pan) on top and press down. Cook, occasionally pressing down on the pot, 4 to 5 minutes per side, or until the cheese is melted and the bread is lightly browned (if the pan seems dry, add a drizzle of olive oil before flipping). Carefully transfer to a cutting board and halve on an angle. Serve the cooked paninis with the roasted broccoli and sauce on the side. Enjoy!
Tips from Home Chefs