Smoked Turkey Sandwich with Avocado and Pesto
This smoked turkey sandwich with avocado and pesto is the perfect picnic lunch. Quick to make and easily portable, this sandwich is prepared with homemade walnut basil pesto for a burst of summer flavor!
Recipe Mood: Deli-Style Sandwich at Home
Indulgence Level: Medium
Effort Level: Easy
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Elsewhere on this site, I’ve mentioned my fondness for a place I used to frequent for lunch when I lived in NYC, which inspired some of my recipes. This blue cheese salad is one example, and this smoked turkey sandwich with avocado and pesto is another.
A smoked turkey sandwich on a bed of creamy avocado, topped with herbaceous walnut pesto, is my kind of sandwich. However, since I no longer live in NYC and am unsure if my old haunt is still there, I have no choice but to recreate it myself.
Such is life, but luckily, it’s easy. Most of the work involves preparing the pesto spread, but it’s well worth it and beats anything you can buy in a jar or container. Try it for yourself—you won’t be disappointed!
Why You’ll Love This Smoked Turkey Sandwich with Avocado and Pesto
Next-level flavor combo: The smoky turkey, creamy avocado, and nutty, herbaceous walnut pesto hit all the right notes on the flavor front.
Economical: Swapping out traditional—and pricier—pine nuts for walnuts to make the pesto is easier on the wallet.
A cut above: The more elevated ingredients add a gourmet twist to the classic turkey sandwich.
Key Ingredients
- Walnut Pesto: This is a nice alternative to the more traditional pine nut-made pesto. And homemade is always best!
- Smoked Turkey: The savory taste of smoked turkey balances well with the sweetness of the pesto.
See the recipe card below for more information on ingredients and quantities.
How to Make This Recipe
For the Walnut Basil Pesto:
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- Blend: Combine basil, walnuts, garlic powder, Pecorino Romano, salt, pepper, and olive oil in a food processor and pulse until desired consistency.
- Adjust: Add more olive oil if the pesto looks dry; taste and adjust seasoning as needed.
For the Sandwich:
- Slice bread: Cut open the ciabatta rolls.
- Add avocado: Arrange avocado slices on the bottom half of each roll; season with salt and pepper.
- Layer sandwich: Place 3-4 slices of smoked turkey on top of the avocado on each sandwich. Top with 2-3 sliced tomatoes on each.
- Spread: Spoon 3 tablespoons of pesto onto the inside of each top half of bread.
- Assemble: Close the sandwiches and press down firmly.
- Cut: Slice each sandwich in half and serve.
Pro Tips
Prep all ingredients first: Prep all ingredients, including measurements, to make assembling the sandwiches easier.
Sharpen that knife: Make sure it’s sharp so it slices the tomatoes evenly and won’t cause them to lose their shape under the added pressure of a dull knife.
Variations & Substitutions
-Use roast turkey in place of smoked turkey.
-Add sliced cheese, like Swiss or provolone, for even more flavor and creaminess.
-Add some extra greens like baby arugula or spinach.
-Spread spicy mustard on the bread along with the pesto for more kick.
-Use sourdough, Portuguese, or multigrain bread.
-Toast the walnuts for more flavor.
-Use a garlic clove instead of garlic powder for the basil pesto.
-Use Parmesan instead of Pecorino for the basil, but it won’t be as flavorful. You can also use Parmigiano Reggiano.
-Use store-bought basil instead of making it fresh.
Recipe FAQs
Yes, but I recommend making them no earlier than 1 hour before you plan to eat them. This will prevent the bread from becoming soggy from the pesto and tomatoes, and the avocado from browning.
Potato chips are always a great option. So is this picnic potato salad or marinated potato salad.
Storage
For the Pesto:
Refrigerator: Store in an airtight container, preferably glass, for up to 7 days.
Freezer: You can freeze the pesto for up to 3 months and defrost in the refrigerator. You can freeze whole or divide among ice cube trays for individual portions.
For the Sandwich:
Refrigerator: Any remaining sandwiches can be stored in sandwich paper and/or aluminum foil for up to 1 day. I suggest removing the avocado and adding fresh slices when eating any leftovers, since the avocado will likely turn brown as it sits.
More Sandwich Recipes
- White pizza panini
- Peppers and eggs sandwich
- Eggs and mozzarella
- Easy Asian tuna salad recipe
- Thanksgiving turkey melt sandwich
If you’ve enjoyed this recipe, please take a moment to leave a five-star review below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
Smoked Turkey Sandwich with Avocado and Pesto
Ingredients
For the Walnut Basil Pesto
- 2 cups fresh basil
- ⅓ cup walnuts
- 1 teaspoon garlic powder (Note 1)
- ½ cup grated Pecorino Romano cheese
- Pinch of kosher salt
- Pinch of ground black pepper
- ½ cup extra virgin olive oil
For the Sandwich
- 2 ciabatta rolls
- 1 avocado peeled and sliced (Note 2)
- Pinch of kosher salt
- Pinch of ground black pepper
- 6 to 8 slices smoked turkey
- 1 large vine-ripened tomato sliced
- 6 tablespoons walnut basil pesto (see above)
Instructions
- Make the walnut pesto by combining all ingredients in a food processor or blender. Pulse everything together until it reaches desired consistency. Add more olive oil if the pesto looks a bit dry; taste and adjust for seasoning.
- Slice open the ciabatta rolls. On one roll, layer up to half the avocado to fully cover the bottom half. Add a pinch of salt and pepper. Place 3-4 slices of smoked turkey on top of the avocado, followed by 2-3 tomato slices. Spread 3 tablespoons of pesto on the inside of the top half of the roll. Place the top half on the sandwich and press down gently. Cut in half. Repeat this process for the second ciabatta roll. Enjoy!
Such a delicious sandwich! Pesto is an underrated sandwich spread, and it’s SO good here.