Turkey Sandwiches with Roasted Romas, Fresh Mozzarella, and Arugula-Walnut Pesto
Annabelle Breakey
YieldsMakes 4 sandwichesTotal Time2 hrs
This time of year, Romas are the best fresh tomato option. Roasting concentrates their flavor, making them an intense foil for fresh mozzarella. A glass of Sauvignon Blanc or crisp Viognier blends in beautifully.

How to Make It

Step 1
1

Preheat oven to 350°. Set tomato halves cut side up in an oiled baking pan and spread about 1/2 tsp. pesto over each. Bake until tomato halves are browned on top and slightly shriveled, about 1 1/2 hours.

Step 2
2

Spread pesto generously over 4 slices of bread. Top with turkey, hot tomatoes, mozzarella, arugula leaves, and remaining slices of bread. Serve with remaining pesto if you like.

Step 3
3

Note: Nutritional analysis is per sandwich.

Ingredients

 6 Roma tomatoes, halved lengthwise
 8 slices olive bread, lightly toasted
 8 slices cooked turkey (white meat)
 8 ounces fresh mozzarella cheese, sliced
  About 12 fresh arugula leaves, rinsed and dried

Directions

Step 1
1

Preheat oven to 350°. Set tomato halves cut side up in an oiled baking pan and spread about 1/2 tsp. pesto over each. Bake until tomato halves are browned on top and slightly shriveled, about 1 1/2 hours.

Step 2
2

Spread pesto generously over 4 slices of bread. Top with turkey, hot tomatoes, mozzarella, arugula leaves, and remaining slices of bread. Serve with remaining pesto if you like.

Step 3
3

Note: Nutritional analysis is per sandwich.

Turkey Sandwiches with Roasted Romas, Fresh Mozzarella, and Arugula-Walnut Pesto