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Sun-dried Tomato Pesto Turkey Sandwich Recipe

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4.2 from 13 reviews

A flavorful Sun-dried Tomato Pesto Turkey Sandwich featuring layers of turkey, three types of cheese, sun-dried tomatoes, pepperoncini, and fresh avocado, all enhanced with a creamy tahini-based dressing and baked to melty perfection inside a crusty ciabatta loaf.

Ingredients

Dressing

  • 1/2 cup tahini (or use mayo)
  • 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, to taste
  • 1/3 cup cold water, as needed
  • 1/2 cup grated parmesan cheese

Sandwich

  • 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 or microgreens

Instructions

  1. Make the Dressing: In a bowl or glass jar, combine the tahini, extra virgin olive oil, lemon juice, Dijon mustard, Worcestershire sauce, grated garlic, salt, black pepper, and 1/2 cup grated parmesan. Thin with cold water gradually, up to 1/3 cup, until desired consistency is reached. Taste and adjust salt and pepper as necessary.
  2. Prepare the Bread and Assemble Filling: Preheat your oven to 400°F (204°C). Lay the ciabatta bread halves cut side up on a cutting board. On the bottom half, spread a generous layer of the dressing followed by the basil pesto. Add the sliced sun-dried tomatoes and pepperoncini evenly over the pesto layer.
  3. Layer Turkey and Cheese: Place layers of turkey slices over the vegetables, and season lightly with salt and pepper. Next, arrange the slices of Gouda (or Havarti) and Provolone cheeses evenly over the turkey.
  4. Bake to Melt Cheese: Place the assembled bottom half of the sandwich on a baking sheet and bake in the preheated oven for about 15 minutes, or until the cheeses have melted and bread edges are toasted.
  5. Add Avocado and Sprouts, Top Bread: Remove the sandwich from the oven carefully. Layer the sliced avocado on top of the melted cheese and turkey, then add the fresh broccoli sprouts or microgreens. Drizzle some additional dressing over the sprouts and avocado. Close the sandwich with the top half of the ciabatta bread, pressing gently.
  6. Final Toasting: Return the whole sandwich to the oven and bake for another 5 minutes until the top of the bread is toasted and heated through.
  7. Slice and Serve: Remove from the oven and let cool slightly, then slice into six servings. Serve warm and enjoy your hearty, flavorful sandwich!

Notes

  • Substitute mayonnaise for tahini in the dressing if preferred for a milder flavor.
  • Adjust the amount of pepperoncini according to your spice tolerance.
  • Use fresh basil pesto for best flavor, or store-bought as a convenient alternative.
  • For a vegetarian version, omit turkey and add extra cheese and vegetables.
  • The sandwich can be partially prepared ahead by making the dressing and slicing ingredients in advance.

Find it online: https://recipefeastful.com/sun-dried-tomato-pesto-turkey-sandwich-recipe/