Pesto Sandwich

This Pesto Sandwich is made with layers of creamy pesto, rich salami and ham, artichokes and crunchy fresh sprouts all stacked between two thick slices of toasted sourdough bread.

Sommer’s Recipe Notes

Today I’m serving this next-level deli-style Pesto Sandwich packed with an herby cream cheese, tender artichokes and savory cold cuts.

This pesto is a little different from the standard variety because it calls for less oil and is blended with cream cheese. The cream cheese provides a light silky quality and accentuates the basil, walnut and lemon. It’s easier to spread than regular pesto and makes a wonderful melty addition to any panini sandwich recipe.

Why You’ll Love This Pesto Sandwich

• Homemade pesto – This homemade pesto is delicious, creamy and made with fresh herbs, sour cream and walnuts.
• Quick and simple – This panini might seem intense, but it’s actually so easy to make.
• Great for lunch – I LOVE to make this sandwich for lunch and picnics.

This panini is truly a deli dream come true! The best part is that you can easily make this delicious Pesto Sandwich at home.

Ingredients and Notes

• Basil – For the base of the basil pesto you’ll need fresh basil.
• Walnuts – Use chopped walnuts for that nutty flavor.
• Parmesan cheese – You’ll need a good quality freshly grated parmesan cheese.
• Cream cheese – Use a plain cream cheese at room temperature.
• Sour dough – Use your favorite sliced sour dough bread.
• Cold cuts – For that savoriness, you’ll need slices of genoa salami and black forest ham.
• Artichoke hearts – Use drained and pulled apart artichoke hearts.

Recipe Variations and Dietary Swaps

• Vegetarian – Swap the salami and ham with grilled zucchini and eggplant slices for a vegetarian version of this panini.
• Protein – Use roasted turkey breast slices or shredded chicken instead of ham and salami for a leaner option.
• Veggies – Add in some avocado, spinach or tomato.
• Cheese – Add slices of fresh mozzarella or provolone cheese and melt before serving.
• Wraps – Instead of thick bread, use a wrap for a lighter meal.
• Gluten-free – Use gluten-free bread or wraps and double-check your meat is gluten-free too.
• Nut-free – Replace the walnuts in the pesto for sunflower seeds.

How To Make A Pesto Sandwich

All there is to making this sandwich is to load the sourdough bread with all those savory layers of ham, salami, artichoke hearts and a good smear of that creamy pesto.

Find the full Pesto Sandwich recipe with detailed instructions and storage tips in the printable form at the bottom of the post!

Storage Notes

• Storing Leftovers – Place wrapped grilled sandwiches in the refrigerator for up to 2 days.
• Reheating Leftovers – Warm these sandwiches up in a skillet or toaster oven.

Serving Suggestions

I LOVE to pair these panini sandwiches with potato chips, Baked Carrot Chips, pickles or this refreshing Crunchy Apple Slaw.

If you want to elevate your packed lunch or picnic plans, wrap these sandwiches in some fun parchment paper and tie with a cloth bow for a more rustic feel.

You can also enjoy these for brunch. Just make sure to cut them up into small triangles and serve them with other fun sandwiches and wraps like this Fried Tomato Grilled Cheese and my Baked Reuben Sandwich.

Frequently Asked Questions

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Pesto Sandwich Recipe

Prep Time: 15 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 20 minutes minutes

This Pesto Sandwich is made with layers of creamy pesto, rich salami and ham, artichokes and crunchy fresh sprouts all stacked between two thick slices of toasted sourdough bread.

Servings: 4

Ingredients

US Customary – Metric

For the Creamy Pesto:

• 2 cups basil packed
• 2 tablespoons olive oil
• 1/2 cup chopped walnuts
• 2 cloves garlic
• 1/2 cup Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon lemon juice
• 4 ounces cream cheese

For the Panini Sandwich Recipe:

• 8 slices sour dough bread
• softened butter
• 16 slices black forest ham
• 16 slices genoa salami
• 1 can artichoke hearts drained and pulled apart
• 1 cup alfalfa sprouts

Instructions

• Preheat a panini press to 300 degrees F. Add the ingredients for the creamy pesto to a food processor. Puree until smooth.
• Butter 8 slices of bread, then flip them over and spread the creamy pesto on the opposite side. Place 4 slices, butter side down, on the panini press. Layer each with 2 slices ham, a small handful of artichokes leaves, 2 slices salami and the other slice of bread. Close the panini press and grill for 3-5 minutes.
• Then remove the sandwiches, open them up and add a handful of alfalfa sprouts. Press them closed again, cut and serve warm.

Notes

Storing Leftovers – Place wrapped grilled sandwiches in the refrigerator for up to 2 days.

Reheating Leftovers – Warm these sandwiches up in a skillet or toaster oven.

Nutrition

Serving: 1sandwich, Calories: 1022kcal, Carbohydrates: 88g, Protein: 54g, Fat: 50g, Saturated Fat: 13g, Cholesterol: 115mg, Sodium: 3624mg, Potassium: 805mg, Fiber: 6g, Sugar: 11g, Vitamin A: 1900IU, Vitamin C: 25.8mg, Calcium: 302mg, Iron: 8.3mg

Course: Lunch

Cuisine: American

Author: Sommer Collier

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