Turkey Sandwich Recipe
Sourdough, oven roasted turkey, red pepper pesto, bibb lettuce, roasted tomato, and gruyere
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Ingredients
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Sandwich Ingredients
Red Pepper Pesto (if making fresh)
Method
Red Pepper Pesto (optional)
- 1
Blend pesto
If making fresh pesto, combine roasted red peppers, grated Parmesan, pine nuts, garlic clove, lemon juice, salt, and pepper in a food processor. Pulse while slowly drizzling in the 3 tablespoons olive oil until a smooth but slightly textured spread forms. Taste and adjust seasoning. Transfer to a small bowl and set aside.
Prepare roasted tomatoes
- 2
Preheat oven
Preheat the oven to 425°F (220°C). Line a small baking sheet with foil or parchment.
- 3
Slice and season
Slice 2 medium tomatoes crosswise into 8 even slices. Arrange slices on the prepared baking sheet in a single layer. Drizzle with 1 teaspoon olive oil and sprinkle with 1/4 teaspoon salt and a pinch of black pepper.
- 4
Roast
Roast in the preheated oven for 12–15 minutes, until tomatoes are softened, lightly caramelized at the edges, and still hold their shape. Remove from oven and let cool slightly.
Assemble and grill sandwiches
- 5
Lay out the 8 slices of sourdough. Spread about 1 tablespoon of red pepper pesto on one side of each slice (approximately 8 tablespoons total used across sandwiches).
- 6
On four of the slices (the bottom halves), layer evenly: 3 ounces oven-roasted turkey per sandwich (about 3 slices of deli turkey, 12 ounces total used), 1.5 ounces gruyere per sandwich (6 ounces total, 2 slices each), two roasted tomato slices, and 2 leaves of bibb lettuce. Season the tomato lightly with a pinch of salt and a grind of black pepper.
- 7
Top each assembled sandwich with the remaining pesto-spread bread slices, pesto side down, to form four sandwiches.
- 8
Lightly butter the outside faces of each sandwich with the softened unsalted butter (about 1/2 tablespoon per outer face).
- 9
Heat a large skillet or griddle over medium heat. When hot, place sandwiches in the pan (work in batches if necessary). Cook 3–4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted. Reduce heat slightly if bread browns too quickly before cheese melts.
- 10
Remove sandwiches from the skillet and let rest 1–2 minutes, then slice each sandwich in half on the diagonal and serve warm.