Recipe courtesy of The Grilled Cheeserie

Turkey Di Parma Melt

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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Pesto Aioli:

1 pound fresh parsley

1/2 pound fresh basil 

4 ounces walnuts, toasted 

1/2 teaspoon black pepper 

4 cloves garlic, smashed 

1 egg 

Zest and juice of 1 lemon

8 ounces olive oil 

1/2 cup shredded Parmigiano-Reggiano

Salt and pepper


4 ounces butter

8 slices rosemary garlic sourdough bread

8 ounces buttermilk Cheddar or sharp white Cheddar, preferably Sweetwater Valley Farm

1 pound roasted turkey

1/2 cup marinated sun-dried tomatoes packed in olive oil

4 ounces Parmigiano-Reggiano, shredded


  1. For the pesto aioli: Blend the parsley, basil, walnuts, pepper, garlic, egg, lemon zest and juice in a blender, then slowly drizzle in oil to make an aioli.
  2. Finish aioli with shredded Parmesan and taste for seasoning (salt and pepper).
  3. For the sandwich: Butter the rosemary-garlic bread generously. Top 4 pieces of bread (butter-side out) with half of the Cheddar, 4 tablespoons pesto aioli, the turkey, sun-dried tomatoes and the remaining Cheddar; close sandwiches with the remaining pieces of bread.
  4. Heat a heavy griddle to 325 to 350 degrees F.
  5. Sprinkle the Parmesan on the griddle in the shape of the bread, then immediately place the sandwich on the cheese. Use a griddle press or heavy weight (like another cast-iron pan) to press down and cook until the cheese is melty, 2 1/2 minutes per side . (If the Parmesan-crusted side does not release easily from the griddle with a spatula, give it another minute, then flip.) Slice on a bias and enjoy!