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Sun-Dried Tomato Pesto Turkey Sandwich Recipe

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4.1 from 2 reviews

This Sun-dried Tomato Pesto Turkey Sandwich features layers of deli turkey, three types of cheese, basil pesto, and sun-dried tomatoes on toasted ciabatta bread, all brought together with a creamy tahini-based dressing. Perfect for a hearty lunch or casual dinner, this sandwich balances savory, tangy, and fresh flavors with a delightful crunch from microgreens and pepperoncini.

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 (optional, to thin)
  • 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 tahini, extra virgin olive oil, lemon juice, Dijon mustard, Worcestershire sauce, grated garlic, salt, and black pepper. Stir or shake to combine, thinning with up to 1/3 cup cold water if needed until the dressing reaches a pourable consistency. Adjust seasonings to taste.
  2. Preheat the oven. Heat your oven to 400°F (204°C) to prepare for toasting the sandwich.
  3. Prepare the bread. Lay the ciabatta loaf cut side up on a cutting board. Hollow out some of the bread inside the top half to create space for the fillings.
  4. Assemble the sandwich base. Spread the prepared dressing evenly over the bottom half of the bread. Add the basil pesto on top of the dressing. Then layer sliced sun-dried tomatoes and pepperoncini evenly.
  5. Add cheese and turkey. Arrange the slices of Gouda or Havarti, Provolone, and deli turkey over the layered toppings. Season lightly with salt and black pepper.
  6. Bake the sandwich. Place the assembled bottom half on a baking sheet and bake in the preheated oven for 15 minutes, or until the cheese is melted and the bread begins to toast.
  7. Add avocado and greens. Remove the sandwich from the oven. Evenly distribute the sliced avocado over the turkey, then add the fresh broccoli sprouts or microgreens on top. Drizzle with extra dressing as desired.
  8. Finish toasting. Place the hollowed top half of the ciabatta on the sandwich and gently press down. Return to the oven to bake for an additional 5 minutes until the entire sandwich is toasted and warm throughout.
  9. Serve. Remove from the oven, slice into six portions, and serve immediately for the best taste and texture.

Notes

  • Using tahini in the dressing adds a nutty flavor and creamy texture, but mayo can be substituted for a milder taste.
  • If you prefer less heat, reduce or omit the pepperoncini slices.
  • For added crunch, consider toasting the ciabatta halves lightly before assembling.
  • Feel free to swap the turkey for chicken or roast beef depending on preference.
  • Leftover sandwich components can be stored separately to prevent sogginess if making ahead.

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