Roasted Red Pepper Turkey Panini with Whipped Feta

Why You’ll Love This Recipe

• Bright, savory layers: creamy whipped feta, garlicky pesto, sweet roasted peppers, and tender turkey.
• Crackly, golden ciabatta exterior with a warm, melty center.
• Weeknight-simple: 15 minutes of prep, pantry-friendly ingredients.
• Easy to customize with what you have on hand.

Grocery List

• Produce: Baby spinach (2 cups), lemon, garlic (optional), jarred roasted red peppers (12 oz)
• Dairy: Feta (6 oz), plain Greek yogurt, unsalted butter
• Pantry: Ciabatta rolls (4), basil pesto, extra-virgin olive oil, black pepper, kosher salt (optional)

Full Ingredients

Whipped Feta Spread

• 6 oz feta cheese, crumbled (drained if packed in brine)
• 2 tbsp plain Greek yogurt (whole milk preferred)
• 2 tbsp extra-virgin olive oil
• 1 tsp lemon zest
• 1 tsp fresh lemon juice
• 1/8 tsp freshly ground black pepper
• Pinch kosher salt, to taste (optional; feta and pesto are salty)
• Optional: 1/2 tsp honey for balance

Panini Assembly

• 4 small ciabatta rolls (4–5 inches each), split
• 12 oz thin-sliced roasted turkey breast (about 3 oz per sandwich)
• 1 cup roasted red pepper strips, well drained and patted dry
• 2 cups baby spinach, lightly packed
• 1/4 cup basil pesto (about 1 tbsp per sandwich)
• 2 tbsp unsalted butter, melted (for brushing bread exteriors)

Optional for Serving

• 2 tbsp extra pesto for dipping
• Crushed red pepper flakes or flaky sea salt, to finish

Step-by-Step Instructions

Step 1: Preheat and prep

Preheat a panini press to 375°F. If you do not have a press, heat a large cast-iron or heavy skillet over medium heat for 5 minutes, and have a second skillet or a heavy pot ready to use as a weight. Line a sheet pan with a wire rack and set your oven to 200°F to keep finished sandwiches warm, if cooking in batches.

Step 2: Make the whipped feta

In a mini food processor or blender, combine feta, Greek yogurt, olive oil, lemon zest, lemon juice, and black pepper. Blend until smooth and fluffy, 30–60 seconds, scraping the bowl once. Taste; add a pinch of salt only if needed, and honey if you prefer a touch of sweetness to balance the briny feta. Set aside.

Step 3: Dry the peppers and prep the bread

Drain roasted red peppers very well and pat dry with paper towels to prevent sogginess. Split the ciabatta rolls horizontally. Brush the cut sides lightly with a thin smear of pesto (about 1 tsp per cut side, using 1 tbsp per sandwich total). Brush the exterior crusts with melted butter for maximum crispness.

Step 4: Assemble the sandwiches

On the bottom half of each roll, layer 3 oz turkey, then 1/4 cup roasted red pepper strips, then about 1/2 cup baby spinach. On the top half of each roll, spread about 2 tbsp whipped feta from edge to edge. Close the sandwiches gently, pressing just enough to hold the layers in place.

Step 5: Press until crackly

Panini press method: Place sandwiches on the preheated press and cook 4–6 minutes, until the bread is deeply golden and crackly and the feta is warm. Skillet method: Lay 1–2 sandwiches in the hot skillet, place a second skillet or heavy pot on top to weigh them down, and cook 3–4 minutes per side. Adjust heat as needed to avoid scorching; you want steady sizzle and even browning. Transfer finished sandwiches to the warm oven while you cook remaining ones.

Step 6: Rest, slice, and serve

Let the panini rest 1 minute so the fillings settle. Slice each on a diagonal with a serrated knife. Serve immediately with a little extra pesto for dipping and a pinch of red pepper flakes or flaky sea salt if you like.

Pro Tips

• Pat roasted red peppers dry; excess moisture prevents a crackly crust.
• Spread whipped feta on the top bread so it warms without leaking onto the hot surface.
• Butter on the outside, pesto on the inside: butter gives crispness, pesto gives flavor.
• Do not overload; about 3 oz turkey per sandwich keeps layers tidy and heats through evenly.
• If your press runs hot, set to 350–365°F; aim for deep golden color without scorching.

Variations

• Melty cheese boost: Add 1 slice provolone or low-moisture mozzarella with the turkey.
• Spicy kick: Stir 1 tsp Calabrian chili paste or red pepper flakes into the pesto before spreading.
• Vegetarian swap: Replace turkey with grilled zucchini ribbons or marinated artichoke hearts.

Storage & Make-Ahead

Whipped feta keeps 5 days in an airtight container in the refrigerator. You can assemble sandwiches up to 4 hours ahead; keep covered and chilled, then press just before serving. Cooked panini are best fresh, but you can cool, wrap, and refrigerate up to 24 hours; re-crisp in a 375°F oven for 8–10 minutes. Freezing is not recommended due to moisture from peppers and spinach.

Nutrition (per serving)

Approximate values per panini: 670 calories; 34 g protein; 53 g carbohydrates; 34 g fat; 3 g fiber; 1320 mg sodium. Actual values will vary based on brands and exact roll size.