Turkey pesto sandwiches

Step by Step

Step 1

Heat the grill to 400ºF. Slice the loaf of ciabatta bread in half, hotdog-style.

Step 2

Brush about a tablespoon of olive oil onto each side of the bread. Place cut-side down on the grill. Grill for 3-5 minutes to toast the bread. Make sure to watch closely. Once browned, remove from heat immediately.

Step 3

Place the bottom of the ciabatta bread onto a large cutting board or baking sheet to begin assembling the sandwiches. Spread 1/4 cup of pesto on top of the bread. Evenly spread out the provolone cheese on top of the pesto.

Step 4

Use a fork to spoon about 5 ounces of red pepper slices on top of the cheese. Then, evenly distribute the turkey deli meat on top of the peppers and place 2 handfuls of spinach on top of the turkey.

Step 5

Place the ciabatta top onto the sandwich. Use a serrated knife to carefully slice the large sandwich into 6 portions.

Tips and Warnings

Storage: Store leftover turkey pesto sandwiches in an airtight container in the refrigerator for up to 3 days.
Oven Instructions: Instead of grilling the bread, use your oven’s broil setting. Slice the loaf of bread in half as instructed in the recipe. Place the two halves of bread cut-side up on a baking sheet and drizzle with olive oil. Place the baking sheet into the oven and broil on high for 2-4 minutes. Cook time may vary so watch the bread closely!
Tip: DON’T leave the grill unattended while grilling the bread. If the grill is hot, the bread will grill very quickly and you don’t want to end up with burnt bread.