Sun-dried Tomato Pesto Turkey Sandwich.
Ingredients
- 1/2 cup tahini
- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1-2 cloves garlic, grated
- salt and black pepper
- 1/2 cup grated parmesan
- 1 loaf Ciabatta bread, halved lengthwise
- 1/2 cup basil pesto
- 1/2 cup oil packed sun-dried tomatoes, sliced
- 1/2 cup sliced pepperoncini
- 6-12 thin slices deli-style turkey
- 6 slices gouda or havarti cheese
- 6 slices provolone cheese
- 1 avocado, sliced
- 1 cup fresh broccoli sprouts/microgreens
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Instructions
- 1. To make the dressing. Combine all ingredients in a bowl or glass jar. Thin as needed with cold water (using up to 1/3 cup water). Taste and adjust the salt and pepper.
- 2. To make the sandwich. Preheat the oven to 400° F. Lay the bread, cut side up, on a cutting board. Working with the top piece of ciabatta, pull out some of the insides to create a space for the filling. Spread the Caesar dressing over the bottom piece of bread, then add the basil pesto. Now add the sun-dried tomatoes and sliced pepperoncini. Layer the cheese and turkey on top and season with salt and pepper. Bake for 15 minutes, until the cheese is melted.
- 3. Remove from the oven. Arrange the sliced avocado over the turkey. Add the sprouts, then drizzle with additional dressing. Add the top half of the ciabatta and gently push down on the sandwich. Bake another 5 minutes until toasted.
- 4. Remove from the oven. Slice into six sandwiches. Serve and enjoy!
Source
Original recipe: View Original
