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Turkey Pesto Double Decker Panini

  • Author: Gregs Vegan Gourmet
  • Total Time: 15 minutes
  • Yield: serves 2


  • 3 large slices sourdough bread (mine is cut from an oval loaf)
  • 2 tsp vegan margarine or softened vegan butter
  • 1 1/2 tbsp cashew basil cream sauce (see below)
  • 1 avocado, sliced
  • 1/2 large tomato, sliced
  • 4 slices of vegan cheese (I used this one)
  • 10 slices Yves veggie turkey (or other sliced vegan turkey)
  • optional: sprinkle of everything bagel seasoning

Cashew Basil Cream Sauce:

*see note below if you do not have a high-speed blender that can blend nuts smooth.

  • 1 cup raw cashews
  • 3/4 cup water
  • 2 tsp lemon juice
  • 1 clove garlic
  • 1/3 cup packed basil leaves
  • pinch of salt


  1. Make the basil cream sauce: in a high-speed blender, combine all sauce ingredients and blend until completely smooth. Set aside.
  2. Add margarine to one side of one slice of bread. Place the slice, margarine side down on a cutting board. Spread 1 tbsp basil cream sauce on dry side. Layer with 2 slices of vegan cheese, half of the avocado slices, half the tomato slices and 5 slices of turkey.
  3. Add 1 tsp basil cream sauce to both sides of the next slice of bread. Add on top of sandwich. Layer with 2 slices of vegan cheese, the rest of the avocado slices, the rest of the tomato slices, 5 slices of turkey and a sprinkle of everything bagel seasoning (if using).
  4. Spread 1 tsp basil cream sauce on one side of last slice of bread. Place sauce side down on sandwich and add 1 tsp margarine to dry side.
  5. Cook on panini press about 5 minutes, until golden brown and crispy, and cheese is melted.
  6. Let cool slightly before cutting in half and serving.


*If you do not have a high-speed blender that can blend nuts until smooth, you can substitute 3/4 cup raw cashew butter for the raw cashews and water. Simply proceed with the recipe as directed, blending the cashew butter with the other sauce ingredients.

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes

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