July 13, 2018

Updated Turkey Piegga - Turkey Panini

Almost ten years ago I posted a recipe for Turkey Piegga (2009 link here:  Turkey Piegga).  At the time, my oldest was in school and raved about this awesome sandwich she had in the school lunch room called Turkey Piegga and wanted me to make it.  The problem is, I went through my recipe books and then checked online and the only mention I could find was on school lunch menu's - but no information or recipes as to what it was.  And I had never heard of them before!

She had a 'guess' as to most of the ingredients, but having never seen one, I had no idea what it was or how to make it.

Finally, giving up, I wrote to the head cook of the school and requested the information. She was more than happy to give it to me and to hear that one of the students loved it so much that they were trying to make it at home.  At the time I made it with my pizza dough (as her recipe called for) but I had still never heard of it, nor having seen it, I didn't even know what it was supposed to look like when I first made it.

Since then, a hot sandwich called 'panini' has gotten very popular and of course, looking back, I can see that this sandwich known throughout high school lunch rooms across the country was Piegga was just a version of what we now call Panini's.

This is an incredible sandwich - and so filling!  The other night I made it for dinner using store bought Naan and it's become my favorite way to make it!  Not only because it's faster and easier than making my own pizza dough but because the flavor is incredible and we love it more than any other breads we've tried.

One sandwich made from 2 slices of Naan will easily serve 2 adults when sliced in half.

Updated from 2009 - the original Turkey Piegga recipe and then the version in the photos of this post.

Original Turkey Piegga - Turkey Panini
School Lunch Recipe Scaled Down

Dough for (2) 16” pizzas
Olive oil – 1 oz.
Italian seasoning – ¼ oz.
Shredded Parmesan – 3 oz.

Turkey – 1 lb.
Provolone cheese – 8 oz.
Spinach – 6 oz.
Fresh basil – ½ oz.
Olive oil – 1 oz.
Kosher salt
Pepper –
Mayonnaise – 4 oz.

Mix together olive oil and Italian seasoning. Proof pizza crust to double in thickness, brush with olive oil/Italian seasoning mix. Sprinkle with parmesan cheese. Bake in a preheated oven at 350 convection oven 5-8 minutes.

Place one of the baked crusts upside down – layer as follows;

Salt, pepper, olive oil

Top with second crust.

Cut into 10 pieces. Sandwich can be prepackaged and served cold or grilled on a Panini grill for 3 minutes to serve hot.


Turkey Piegga - Turkey Panini

Naan - (I usually buy mine from Sam's Club, Walmart or Publix)
Italian seasoning
Turkey slices - good quality
Fresh Mozzarella cheese
Fresh tomato sliced thin
Fresh spinach 
Basil - fresh or dried
Olive oil 
Salt, Pepper (I used Four Pepper Sliced Deli Turkey and omitted this)

Brush one layer of Naan with olive oil and place it on a plate/parchment/etc with the olive oil layer down (bottom slice).
Spread a thin layer of mayonnaise on top of the bottom Naan, and on the 2nd slice of the Naan to be used.
Layer your ingredients across the bottom Naan.

Salt, pepper

Top with second Naan and press down a bit. Brush the top with olive oil. Carefully transfer your sandwich to a hot Panini Grill or George Foreman Grill, etc. And grill until hot. (Sandwich can be prepackaged and served cold or grilled on a Panini grill for 3 minutes to serve hot or grilled first and then cooled, packed and served cold later.)

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