Roasted Turkey, Bacon & Pesto Recipe
tomato, romaine, cheddar, basil-walnut pesto, ciabatta
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Ingredients
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Sandwich
Basil–Walnut Pesto
Method
Basil–Walnut Pesto
- 1
Prep
Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Cool briefly. Peel the garlic clove.
- 2
Blend
In a small food processor or blender, combine the toasted walnuts, basil leaves, Parmesan, garlic, lemon juice, salt, and pepper. Pulse to break down the solids.
- 3
Emulsify
With the processor running, slowly stream in the olive oil until the mixture becomes a coarse, spreadable pesto. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. If too thick, add up to 1 tablespoon more olive oil. Set aside.
Sandwich
- 4
Prepare ingredients
Thinly slice the roma tomato into 1/4-inch slices. Tear or trim romaine leaves into sandwich-appropriate pieces. If bacon is not already cooked, cook 4 strips in a skillet over medium heat until crisp, then drain on paper towels. If ciabatta rolls are large, split horizontally.
- 5
Toast ciabatta (optional)
If you prefer a warm, slightly crisp roll, spread the cut faces of each ciabatta roll with 1/2 tablespoon butter and toast in a skillet or under a broiler for 1–2 minutes until lightly golden. Remove from heat.
- 6
Assemble
Spread 1 to 1 1/2 tablespoons of basil–walnut pesto evenly on the cut face of both the top and bottom halves of each roll (reserve any extra for another use). On the bottom half, layer 4 ounces (half of the turkey) evenly, then arrange two bacon strips per sandwich, followed by cheddar slices (about 2 oz per sandwich), tomato slices (2–3 per sandwich), and romaine leaves (2 per sandwich). Season tomato lightly with a pinch of salt and pepper if desired.
- 7
Finish and serve
Place the top ciabatta half over the fillings and press gently to compact. If desired, return assembled sandwiches to a skillet and press/heat briefly (30–60 seconds per side) to warm the cheese and meld flavors. Slice each sandwich in half and serve immediately.
