Turkey Sandwiches With Mozzarella
There are sandwiches, and then there are sandwiches. The kind that make you pause after the first bite, where the bread is perfectly golden and crisp, and the filling is a warm, gooey, flavourful hug. That is precisely what we’re making today. This isn’t just another turkey sandwich; it’s an elevation of a lunchtime staple into something genuinely special, all thanks to the glorious combination of savoury sliced turkey and luxuriously melted mozzarella cheese.
We’re talking thick-cut bread, pan-toasted in butter until it’s shatteringly crisp, layered with high-quality turkey, creamy pesto-mayonnaise, sweet roasted red peppers, and a generous layer of fresh mozzarella that stretches for miles. This is my go-to recipe when I need something that comes together quickly but feels truly impressive. It’s the kind of meal that works beautifully for a decadent weekend lunch at home, a satisfying weeknight dinner when you’re short on time, or even for feeding hungry teenagers who always appreciate a substantial, cheesy sandwich.
This recipe is all about getting the details right – from choosing the best bread to ensuring the cheese gets that perfect, lava-like melt without the bread burning. We’ll walk through every step together to create what I believe is the ultimate version of Turkey Sandwiches With Mozzarella.
Recipe Overview
This turkey and mozzarella sandwich recipe delivers a beautiful balance of textures and flavours. You get the savoury notes from the turkey, the creamy, milky sweetness from the melted mozzarella, a fresh, herby punch from the pesto, and a lovely sweetness from roasted red peppers, all encased in buttery, crisp sourdough. After testing this recipe five times, I finally got the layering and toasting time just right to ensure the centre is hot and the cheese is perfectly melted.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 2 sandwiches
- Difficulty: Easy
Why You’ll Love These Turkey Sandwiches With Mozzarella
- Genuinely Delicious Flavour: The combination is just sublime. The creamy pesto-mayo spread soaks slightly into the bread, while the savoury turkey is beautifully complemented by the mild, gloriously melty mozzarella and the sweet piquancy of roasted red peppers.
- Ready in 20 Minutes: From gathering your ingredients to slicing the finished sandwich in half, this entire meal comes together in about 20 minutes, making it ideal for a swift yet satisfying lunch or dinner.
- A Flexible Recipe: This is a fantastic blueprint for a great sandwich. You can easily swap the sourdough for ciabatta or focaccia, add a handful of fresh rocket or spinach for a peppery bite, or even use provolone cheese if that’s what you have on hand.
- Great for Casual Meals: This mozzarella sandwich works wonderfully for a relaxed weekend lunch, a simple supper served with a side salad, or even sliced into smaller portions for a casual get-together. It always gets compliments.
- Family Tested and Approved: My family adores this recipe. It’s one of the few lunches that everyone unanimously agrees on, and the sight of that cheesy pull when they take their first bite is always a winner.
Ingredients You’ll Need
For the best results, using good quality ingredients makes all the difference. I always opt for a good bakery sourdough and fresh mozzarella, as it melts far better than the pre-grated, low-moisture varieties. The fresh kind, often sold in a ball packed in whey, gives you that authentic, creamy texture we’re aiming for.
- 4 thick slices of sourdough or other sturdy artisan bread
- 30g unsalted butter, softened
- 150g good quality sliced roast turkey
- 125g fresh mozzarella ball, drained and sliced into 5mm rounds
- 50g roasted red peppers from a jar, drained and patted dry
- 2 tbsp green pesto (shop-bought or homemade)
- 2 tbsp full-fat mayonnaise
- A handful of fresh rocket leaves (optional)
- Pinch of salt
- Pinch of freshly ground black pepper
Kira’s Tip: Make sure to pat both the mozzarella slices and the roasted red peppers with a paper towel before assembling. This removes excess moisture and is the key to preventing a soggy sandwich, ensuring your bread stays perfectly crisp.
How to Make Turkey Sandwiches With Mozzarella
The process for making this turkey sandwich is straightforward. We create a flavourful spread, layer our ingredients thoughtfully, and toast it carefully to achieve that perfect golden-brown crust and molten cheesy centre.
- Prepare the Pesto Spread: In a small bowl, mix together the mayonnaise and green pesto until well combined. This simple spread adds a layer of creaminess and a fantastic herby flavour that cuts through the richness of the cheese.
- Assemble the Sandwiches: Lay out the four slices of sourdough bread on your work surface. Spread the pesto-mayonnaise evenly over one side of each slice.
- Layer the Fillings: On two of the bread slices (on the pesto-mayo side), layer the ingredients. Start with the sliced turkey, followed by the roasted red peppers. Add the fresh rocket now if you’re using it. Finish with the slices of fresh mozzarella, distributing them evenly to cover the surface. Season with a small pinch of salt and black pepper.
- Close the Sandwiches: Place the remaining two slices of bread on top, pesto-mayo side down, to close the sandwiches. Gently press down.
- Butter and Toast: Spread the softened butter evenly over the *outer* top side of each sandwich. I find that using a butter knife or a small spatula works best for this.
- Pan-Fry the First Side: Place a large, non-stick frying pan over a medium-low heat. Carefully place the sandwiches in the pan, buttered-side down. Now, butter the new top side of the sandwiches.
- Cook to Perfection: Toast the sandwiches for 4-6 minutes on the first side, until the bread is a deep golden brown and crisp. You can gently press down on the sandwich with a spatula occasionally to help the cheese melt evenly.
- Flip and Finish: Carefully flip the sandwiches and toast for another 4-5 minutes on the other side, until it’s equally golden and the mozzarella is completely melted, bubbling, and gooey.
- Rest and Serve: Remove the sandwiches from the pan and let them rest on a chopping board for a minute. This allows the cheese to set just slightly, making it less messy to slice. Cut in half diagonally and serve immediately.
Tips From My Kitchen
- Temperature Control is Key: Use a medium-low heat. If the pan is too hot, the bread will burn before the mozzarella has a chance to melt properly. A lower, slower toast is the secret to a perfectly cooked grilled cheese-style sandwich.
- The Secret to a Crisp Crust: Buttering the outside of the bread, right before it hits the pan, is non-negotiable for that classic, café-style finish. I learned that mayonnaise also works surprisingly well for an evenly browned, tangy crust if you’re out of butter.
- Make-Ahead Suggestions: While the sandwich is best enjoyed fresh, you can prepare the pesto-mayonnaise spread up to 3 days in advance and store it in an airtight container in the fridge. You can also slice the cheese and pat the peppers dry ahead of time to make assembly even faster.
- Storage: If you have any leftovers, wrap the sandwich tightly in foil and store it in the fridge for up to 2 days. To reheat, I recommend placing it in a dry frying pan over a low heat for a few minutes on each side to bring back some of the crispness.
Delicious Variations to Try
Once you have the basic technique down for this mozzarella sandwich, feel free to get creative. It’s a wonderful base for all sorts of tasty additions.
- Spicy Version: Add a quarter teaspoon of red pepper flakes to the pesto-mayonnaise spread, or layer in a few slices of fresh jalapeño for a welcome kick of heat.
- Vegetarian Option: Swap the turkey for layers of grilled courgette and aubergine, or use thick slices of pan-fried halloumi cheese for a salty, savoury alternative.
- Different Protein: This sandwich is also fantastic with shredded roast chicken, thinly sliced Italian salami, or even leftover roast beef from our Smoked Beef Sandwiches Lunch.
What to Serve With Turkey Sandwiches With Mozzarella
While these sandwiches are a hearty meal on their own, a simple side can round them out beautifully. Here are a few of my favourite pairings:
- A Simple Green Salad: A handful of mixed greens tossed in a zesty lemon vinaigrette cuts through the richness of the sandwich. You can find a great basic vinaigrette recipe on BBC Good Food.
- Crispy Potatoes: For a more substantial meal, serve with a side of Crispy Oven Roasted Potatoes Side or some salty crisps.
- Drink Pairing: A crisp, cold glass of Sauvignon Blanc or a light Italian Pinot Grigio works wonderfully. For a non-alcoholic option, a sharp, homemade lemonade or iced tea is a refreshing choice.
Frequently Asked Questions
Turkey Sandwiches With Mozzarella
Ingredients
Method
- Prepare the Pesto Spread: In a small bowl, mix together the mayonnaise and green pesto until well combined. This simple spread adds a layer of creaminess and a fantastic herby flavour that cuts through the richness of the cheese.
- Assemble the Sandwiches: Lay out the four slices of sourdough bread on your work surface. Spread the pesto-mayonnaise evenly over one side of each slice.
- Layer the Fillings: On two of the bread slices (on the pesto-mayo side), layer the ingredients. Start with the sliced turkey, followed by the roasted red peppers. Add the fresh rocket now if you're using it. Finish with the slices of fresh mozzarella, distributing them evenly to cover the surface. Season with a small pinch of salt and black pepper.
- Close the Sandwiches: Place the remaining two slices of bread on top, pesto-mayo side down, to close the sandwiches. Gently press down.
- Butter and Toast: Spread the softened butter evenly over the *outer* top side of each sandwich. I find that using a butter knife or a small spatula works best for this.
- Pan-Fry the First Side: Place a large, non-stick frying pan over a medium-low heat. Carefully place the sandwiches in the pan, buttered-side down. Now, butter the new top side of the sandwiches.
- Cook to Perfection: Toast the sandwiches for 4-6 minutes on the first side, until the bread is a deep golden brown and crisp. You can gently press down on the sandwich with a spatula occasionally to help the cheese melt evenly.
- Flip and Finish: Carefully flip the sandwiches and toast for another 4-5 minutes on the other side, until it’s equally golden and the mozzarella is completely melted, bubbling, and gooey.
- Rest and Serve: Remove the sandwiches from the pan and let them rest on a chopping board for a minute. This allows the cheese to set just slightly, making it less messy to slice. Cut in half diagonally and serve immediately.
Notes
I really hope you give these toasted turkey and mozzarella sandwiches a go. They are a true testament to how a few quality ingredients, handled with a little care, can create something utterly satisfying. If you make them, please let me know how they turned out in the comments below. I love hearing from you!
Happy cooking,
Kira Thompson
