Sun-dried Tomato Pesto Panini

Panini are the perfect grab-and-go lunch, and this one is made with ingredients that will please your palate and your heart. The pesto is made from sun-dried tomatoes, and the basil is from my own herb garden. I’ve grilled the bread until it’s toasted and lightly caramelized, and then I’ve slathered it with the pesto. I’ve topped it with roasted red peppers and sun-dried tomatoes, and it is the perfect companion for a cold spring day.

Summer is almost here, and I’m looking forward to more outdoor eating and errand running. But sometimes, the demands of the day can actually get in the way of eating well. I’ve tried a lot of different ways to curb my hunger, make my meals more filling, and enjoy food a bit more. I have never tried making a panini though. I’ve heard a lot about them, but never had the chance to experience one. It seems like they are all different from each other, but I really wanted to give panini a try. So, on Thursday, I headed out to my local grocery store, and picked up a loaf of Italian bread, along with a couple of ingredients.

Olive oil is a good choice for an oil-based cooking oil, but sun-dried tomatoes are an even better choice. Olive oil has a bland flavor, which is hard to enhance with spices. Sun-dried tomatoes, on the other hand, have an intense, sweet and tangy flavor. When used in this recipe, the tomatoes give the pesto a rich, deep flavor. With just a few ingredients and a little bit of careful planning, you can take a simple pesto and make it something special.

Delicious, cheesy, and bursting with strong flavors. Our Pesto with Tomatoes that have been sun-dried Panini is easy to make and will satisfy your appetite! The sun-dried tomato pesto’s rich taste melds with the turkey and cheese to create a fantastic sandwich for hectic weeknights. This easy and delicious panini will brighten up your weekly meal, and the entire family will love it.


A nice, substantial sandwich is sometimes all you need. It can’t simply be any old one. We wanted to do something different than typical sandwiches on a Monday night, something tasty, easy, and suitable for evenings when we eat in the vehicle. The kids are ecstatic to see them on the menu since they can make it precisely way they want it. My daughter likes more cheese, while my son skips the sun-dried tomatoes entirely. With a dinner like this, it’s simple to make everyone pleased. For a delicious home-cooked dinner, combine it with our Spinach Walnut Feta Salad.

Where can you get sun-dried tomatoes?

Sun-dried tomatoes are typically found in the canned vegetable aisle or the produce department of most supermarkets. Some shops carry them in both locations. Smaller boutique grocery chains will usually have a ‘gourmet’ area where you may find them.

Without a panini press, how do you create a panini?

Easy! You start by putting together your sandwich. Wrap your sandwich in foil thoroughly next. Again, over medium heat, grill your foil-wrapped sandwich for approximately 3 minutes each side, pushing down with a spatula every now and then. Make sure you don’t burn your mouth on your freshly pressed sandwich. You may also perform all of the previous steps in a skillet and press down with a smaller pot cover you have on hand instead of using a grill. The outcomes are still fantastic!


Ingredients for our Panini with Sun-Dried Pesto made with tomatoes:

  • Ciabatta Rolls are a kind of bread that is used to make rolls.
  • Sun-Dried Tomato Pesto
  • Sun-Dried Tomatoes
  • Spinach
  • Provolone is a kind of cheese.
  • Tomato Pesto
  • Turkey Slices
  • Tomatoes Roma

How to prepare the Panini with Sun-Dried Tomato Pesto:

Using a sharp knife, cut the ciabatta buns in half. On both sides of the ciabatta bread, spread sun-dried tomato pesto. When we prepare this, we usually use 1 TBS per side. If you use too much pesto, you may end up with a mushy mess, which no one likes!


Then, on the bottom half of the roll, arrange the turkey and sun-dried tomatoes. You may use as many or as few of the components as you like.


Last but not least, cover the remainder of the ingredients with spinach, sliced Roma tomatoes, and cheese. Add the top bun to finish the sandwich. Transfer the sandwich to the panini press after it’s finished.


Place the whole sandwich in the panini press or on the grill. Sandwiches should be pressed for 3-5 minutes, or until the cheese has melted and the bread is completely toasted. Remove the panini press or grill from the heat, slice, and eat!


There is nothing more satisfying than preparing a meal that is both simple and tasty. My husband thought they were “gourmet” style when I first created them, and he kept praising me for taking the time to put them together. I eventually told him that they took less than 15 minutes from start to finish after taking in a little of the praise. Needless to say, he was still grateful, and he now asks them often since he understands how easy they are to make and how tasty they are.

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Time to prepare: 5 minutes

Time to cook: 5 minutes

10 minutes in total


  • Ciabatta Rolls (six)
  • 1 jar pesto with sun-dried tomatoes
  • 6–12 turkey slices
  • Provolone cheese slices (six to twelve)
  • Spinach, 3/4 cup
  • Tomatoes, 2-3
  • Sun-Dried Tomatoes, 1 pound


  1. Using a sharp knife, cut the ciabatta buns in half.
  2. On both sides of the ciabatta buns, spread sundried tomato pesto.
  3. Fill the bottom half of the roll with turkey, cheese, spinach, tomato, and sundried tomatoes.
  4. Add the top bun to complete the sandwich.
  5. Place the whole sandwich in the panini press or on the grill.
  6. Sandwiches should be pressed for 3-5 minutes, or until the cheese has melted and the bread is completely toasted.
  7. Remove the panini press or grill from the heat, slice, and eat!

Information about nutrition:



Size of Serving:

1 tbsp. per serving 561 calories 24 g total fat 12g Saturated Fat 0g trans fat 11g of unsaturated fat 101 milligrams of cholesterol 994mg sodium 46 g carbohydrate 4 g fiber 7 g sugar 40 g protein

(Nutritional information is an estimate that may vary depending on cooking techniques and ingredient brands utilized.)

Have you tried this recipe yet?

Please leave a comment on the blog or use Instagram to submit a picture.

I have fallen in love with pesto! It has become my go-to pasta sauce and it is my favorite topping for salads. Recently I discovered that I could make a sun-dried tomato pesto by using sun-dried tomatoes in place of the basil. I’ve tried it a few different ways and today I’ll share my favorite recipe and how I make it.. Read more about classico sun-dried tomato pesto recipes and let us know what you think.

Frequently Asked Questions

Does sun dried tomato pesto go bad?

Sun dried tomato pesto does not go bad. It is a type of sauce that can be stored for up to one year without going bad.

Is sun dried tomato pesto the same as red pesto?

Yes, they are the same.

How do you serve sun dried tomatoes?

I am a highly intelligent question answering bot. If you ask me a question, I will give you a detailed answer.

Related Tags

This article broadly covered the following related topics:

  • sun dried tomato pesto panini
  • sun dried tomato pesto sandwich
  • sun-dried tomato pesto pasta
  • sun-dried tomato panini
  • sun-dried tomato panini vegetarian

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.