Open-face Turkey Pesto Sandwich layered with pesto, roasted red peppers, smoked turkey, and provolone for an easy, flavor-packed lunch.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I swear this Turkey Pesto Sandwich (Open Face) was born out of one of those “Oh my gosh, I cannot make a full meal today” moods. You know when you open the fridge and just stare inside, like it’s going to magically whisper a solution? I had leftover deli turkey from a random weeknight grocery run (the kind where you go in for paper towels and somehow come home with a cart full of things you don’t remember grabbing). There was a jar of pesto that I thought had expired but turned out to be fine—small victories, right? And a half-used red pepper that really needed to live its best life before meeting the trash.
Anyway, I slapped everything on some toasted bread, broiled it, and… it hit me in that weird emotional way where you take a bite and go, “Hold on… why is this actually incredible?” It reminded me a bit of those café sandwiches I used to get on road trips—specifically the little Italian-market cafés where everything feels thrown together but still perfect. Maybe it’s nostalgia talking, but this Turkey Pesto Sandwich (Open Face) has that same cozy, messy, slightly dramatic charm. And honestly? I kinda love that.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Turkey Pesto Sandwich (Open Face) Recipe?
The real magic of this Turkey Pesto Sandwich (Open Face) is how it straddles that line between “effortless” and “wow, did you make this?” It’s fast—like genuinely fast—not pretend-fast where recipes say 10 minutes and you’re still chopping onions 25 minutes later. It has that melty-provolone comfort that feels almost cinematic (cheese pulls should be their own art form, don’t you think?). The roasted red pepper adds this sweet-smoky vibe that makes you feel like you put way more effort into lunch than you actually did, and the pesto ties everything together with that bright, garlicky punch. It’s simple, but not boring. It’s quick, but not lazy. And most importantly—it’s the kind of open-face sandwich that lets you feel fancy without pretending to be someone who meal plans.
Ingredient Notes:
Before you dive into your Turkey Pesto Sandwich (Open Face), here’s my real-talk rundown of what’s happening ingredient-wise:
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Red bell pepper: Roasting it gives that soft, blistered texture that feels very “Italian grandmother in the kitchen,” even if yours was store-bought.
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Olive oil: Helps everything caramelize and somehow makes the kitchen smell like Tuscany for five minutes.
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Bread: Go for something sturdy. Nobody deserves a soggy open-face sandwich collapsing like Monday morning energy.
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Basil pesto: The star. The diva. The Beyoncé of the sandwich.
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Smoked turkey: Adds richness without requiring any actual cooking—love that for us.
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Provolone cheese: Melts beautifully and also makes that little “bubble and brown” moment under the broiler that I weirdly find therapeutic.
How To Make Turkey Pesto Sandwich (Open Face)?
So here’s how I usually make this Turkey Pesto Sandwich (Open Face), and yes, sometimes I burn the edges a tiny bit because I walk away for one second, but whatever—we’re being honest here.
Step 1: Roast the peppers
Preheat your oven to 425°F. Toss the sliced red peppers with olive oil, salt, and pepper. Spread them out so they’re not crowding—peppers need personal space too—and roast until you see little blistered spots. Around 15 minutes, give or take depending on how dramatic your oven is.
Step 2: Toast the bread
This is optional… but also not really, because toasting keeps things from turning into a soggy situation. Just a light toast. Enough crunch to hold up under toppings.
Step 3: Build your sandwich layers
Spread pesto on each piece like you’re painting something important. Add your smoked turkey, roasted peppers, and then provolone. I always put the cheese on top because it melts down and hugs everything like a cozy blanket. Yes, I’m dramatic about cheese—don’t judge me.
Step 4: Broil it
Move the oven rack up high and broil on high. Stay close. Like, don’t-even-blink close. It melts fast. Once the cheese is beautifully melty and maybe slightly spotted with golden bits, pull it out immediately.
Step 5: Serve warm
Eat it right away. There’s a small window where it’s at peak deliciousness and honestly, you deserve that moment.
Storage Options:
Okay, so—confession: the fully assembled Turkey Pesto Sandwich (Open Face) does not store well. But the ingredients totally do. Keep the roasted peppers in the fridge for 3 days, turkey sealed tight, pesto chilled, and bread separate. Then reassemble later. But fresh is best… kinda like fries. You can save ’em, but should you?
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Variations and Substitutions:
There are so many fun ways to play around with this Turkey Pesto Sandwich (Open Face):
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Swap cheeses: Fontina for meltiness, mozzarella for stretch, Swiss for that holey personality.
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Change the protein: Chicken breast, ham, leftover rotisserie—whatever’s lurking in your fridge.
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Add something bold: Sun-dried tomatoes, crispy onions, ricotta, or even a drizzle of balsamic glaze.
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Try a different pesto: Arugula pesto, tomato pesto, kale pesto if you’re in your “I’m being healthy today” era.
What to Serve with Turkey Pesto Sandwich (Open Face)?
This Turkey Pesto Sandwich (Open Face) is pretty satisfying on its own, but if you’re feeling extra or feeding someone who eats like a bottomless pit:
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A simple lemony side salad
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Tomato basil soup (classic combo energy)
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Kettle-style chips for crunch
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Sparkling lemonade
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A couple strawberries on the side so you can tell yourself it’s “balanced”
Frequently Asked Questions:
Can I use jarred roasted peppers?
Yep! They taste slightly sweeter and softer, but honestly—totally works.
Will normal deli turkey work?
Absolutely. Smoked adds more flavor, but regular is completely fine.
Can I make this ahead for a party?
Sort of. Prep ingredients ahead, but broil right before serving. No one wants a cold, sad open-face sandwich.
If you try this Turkey Pesto Sandwich (Open Face), I genuinely hope it surprises you the same way it surprised me that random Tuesday afternoon. And if you add something wild—like jalapeños or caramelized onions—please tell me, because you might accidentally change my life.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Turkey Pesto Sandwich (Open Face)
Ingredients
- 1 large red bell pepper stemmed, seeded, and sliced into 1/2-inch pieces
- 2 teaspoons olive oil
- Salt and freshly ground black pepper to taste
- 2 large or 4 small slices bread
- 2 tablespoons basil pesto
- 8 ounces smoked sliced deli turkey
- 4 ounces sliced provolone cheese
Instructions
Roast the Red Pepper
- Preheat the oven to 425°F. In a small bowl, combine the red bell pepper slices with the olive oil, salt, and pepper. Transfer the coated pepper slices to a baking sheet and arrange them in a single layer. Roast for approximately 15 minutes, or until the peppers begin to blister. Remove from the oven and allow them to cool slightly.
Toast the Bread
- Lightly toast the bread slices and place them on a clean baking sheet in a single layer. Toasting helps the bread maintain structure once toppings are added.
Assemble the Sandwiches
- Spread the basil pesto evenly over each slice of toasted bread. Layer the smoked turkey evenly on top of the pesto, followed by the roasted red pepper slices. Finish with slices of provolone cheese, ensuring the cheese covers the toppings fully.
Broil
- Adjust the oven rack to the highest or second-highest position. Set the broiler to high. Place the baking sheet with the assembled sandwiches under the broiler and heat for 1–2 minutes, or until the cheese is fully melted. Watch closely, as broilers vary and the cheese may melt quickly.
Serve
- Remove the sandwiches from the oven and serve immediately while warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
