Turkey Pesto Provolone Sandwich
Premium deli turkey breast, piled high and topped with melted mozzarella and provolone along with fresh pesto on toasty bread.
Servings: 4 sandwiches
Ingredients
- 1 lb. deli-sliced oven-roasted turkey breast
- 1/4 cup prepared pesto
- 4 slices mozzarella cheese or 1 cup shredded
- 4 slices provolone cheese
- 4 large bakery croissants, split or 8 slices of sourdough bread
Instructions
- On inside top of each croissant (or one side of 4 sourdough slices), spread 1 T of pesto per each sandwich.
- On inside bottom of each croissant (or one side of 4 additional sourdough slices), place slice of provolone.
- If using a croissant: Place mozzarella on pesto on each sandwich. Place 4 oz. of turkey on provolone on each sandwich. Heat, open-faced, on cookie sheet at 350F for 10 minutes. Assemble sandwich, and serve.
- If using sourdough bread: Place 4 oz. of turkey on provolone on each sandwich. Top with mozzarella, and other bread slices (pesto side down). Cover outside of both slices of bread on each sandwich with butter or mayonnaise. Pan fry over medium-low heat until outside is golden brown, and inside is hot and melty. Cut in half before serving.