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