Turkey Rosemary Pesto Panini with Tomato Coconut Soup

I’m a creature of habit. I eat the same sandwich at the Atlanta airport every time! It makes each trip for me. Atlanta is the first stop on nearly every trip out of Memphis so I get the opportunity frequently! In fact if you’ve followed me long you too know about the Turkey Pesto Panini on gluten-free bread paired with a pineapple kale smoothie! So I decided to make my own version of this sandwich and pair it with my favorite tomato soup recipe. And of course gluten free, dairy free, soy free, nut free, and peanut free.
Rosemary Nut Free Pesto

2 cups fresh Rosemary chopped

3 garlic cloves smashed 

juice of lemon squeezed (I used Myer lemon) 

1 teaspoon of lemon zest

1/3 Cup olive oil

Salt & Pepper to taste

Place all ingredients in food processor except olive oil. Drizzle olive oil as it processes. If it seems a bit dry add more olive oil. Keeps a few days in the frig!


Turkey Rosemary Pesto Panini

2 pieces of gluten free bread

Ghee to spread on bread

Rosemary Pesto

Sliced Turkey 

Buffalo mozzarella or cheese of your choice

Heat grill pan or panini pan.


I use grape-seed oil to spray panini pan and press.

Tomato Coconut Soup

1 onion,1carrot, 1 celery diced

3 cloves garlic diced

28oz diced tomatoes

2 C bone broth (or chicken, over veggie)

1 can coconut milk

1 t salt

1 t pepper

3 T basil  

Sauté veggies with spices

Add broth

Add tomatoes 

Add coconut milk

Heat 10-15 mins

Smooth in Blender & serve


Enjoy the two together!

💗, julie 

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