Turkey Pesto Gouda Melt
Serves 1 · Prep: 3 minutes · Cook: 7 minutes · Total: about 10 minutes
Sometimes you only have five minutes to make lunch before hopping onto a Zoom. Or sometimes you're just in the rhythm of things and don't want to stop for long. You still want something fresh and delicious, though.
For this, I toast the bread first. I don't like when pesto sinks into soft bread and makes the whole sandwich feel damp. After that, it's just turkey, gouda, and enough pesto to make it taste like something.
Then I finish it in a pan with butter, mostly so the gouda melts and the outside gets crisp again. Store-bought pesto is fine. I'm not making pesto for a five-minute lunch.
Ingredients
- 2 slices sandwich bread, sourdough, or brioche
- 3–4 slices turkey
- 2–3 slices young gouda
- 1 to 1½ tablespoons pesto
- 1 tablespoon butter, softened
- Black pepper (optional)
Instructions
- 1
Toast the bread first
Lightly toast both slices. You want them pale golden, not fully dry or crunchy.
- 2
Warm the turkey
Add the turkey to a skillet for 30–60 seconds, just to take the chill off. If you're being careful with deli meat, heat it until steaming hot, then let it cool slightly before assembling.
- 3
Assemble the sandwich
Spread pesto on one slice of toasted bread. Add gouda, turkey, and another layer of gouda. Close the sandwich.
- 4
Butter the outside
Spread softened butter on the outside of both slices.
- 5
Finish in the pan
Cook over medium-low heat for 2–3 minutes per side, until the bread is crisp and the gouda has melted. Press gently with a spatula. If the bread is browning too fast, lower the heat.
- 6
Rest and cut
Let it sit for 1 minute before slicing.
Recipe notes
Cook’s notes
- Use young gouda, not aged gouda. Aged gouda tastes good but does not melt as smoothly.
- Keep the pesto light. Too much makes the sandwich oily.
- If the pesto tastes flat, add a tiny squeeze of lemon before spreading it on the bread.
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