Nutrition Facts

Smoked Turkey Breast Pesto Sandwich

Smoked Turkey Breast Pesto Sandwich
Cooks in 2 hours
Serves 3






Miguel Raya, Cooking With Fire


  • 3 lb. turkey breast, boneless/skinless
  • 1 steak tomato
  • 1 lb fresh mozzarella
  • 6 romaine lettuce leaves
  • 6 slices of sourdough bread
  • Pesto Sauce
  • 1/3 c pine nuts
  • 1/2 c olive oil
  • 1 1/2 c basil leaves, packed
  • 3 tsp garlic paste
  • 1/2 c grated Parmesan cheese
  • Salt and pepper to taste



Start off by preheating your smoker to 275°F and season the turkey breast with your favorite seasoning. I used a homemade Cajun seasoning. Next, place it in the smoker.

While the turkey breast is in the smoker, make the pesto sauce. In a food processor, add the pesto sauce ingredients and blend until smooth. Set aside, and cut up the veggies. Thin slice the tomatoes and slice the romaine lettuce (or you can leave the leaves whole), and don’t forget about to slice the fresh mozzarella as thin as possible.

Pull Turkey and Rest

Once the turkey breast reaches an internal temperature of 165°F, remove it from the smoker and let it rest.

Build the Smoked Turkey Breast Pesto Sandwich

While it’s resting, toast up the sourdough bread with butter. Once the bread is toasted set aside and in the same skillet add 2 tbsp butter and sear the turkey breast for about 1 min per side. Remove it and slice it up. Assemble the sandwich, add the pesto to both the bottom and top slice of bread, add the lettuce, tomato, fresh mozzarella and turkey and top with the other piece of toasted bread. 

Recipe Note

Miguel Raya, better known by his social media handle @cooking_with_fire___, is a BBQ enthusiast living in California. His passion for grilled and smoked meats along with a foodie curiosity for exploring fresh takes on classic dishes will surely make you hungry – just like this Smoked Turkey Breast Pesto Sandwich. As Miguel says: Turkey is so delicious, smoked is even better!