Sun-dried Tomato Pesto Turkey Sandwich

A delicious dinner-style sandwich...great for playoff games and the upcoming Super Bowl!

Original recipe source

Cook time: 30 minutes

Servings: 6

Ingredients

• 0.5 cup tahini or use mayo
• 0.25 cup extra virgin olive oil
• 3 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 clove garlic grated
• 0 to taste salt
• 0 to taste black pepper
• 0.33 cup water cold, if needed
• 1 loaf Ciabatta bread halved lengthwise
• 0.5 cup basil pesto
• 0.5 cup sun-dried tomatoes oil packed, sliced
• 0.5 cup pepperoncini sliced
• 6 slices gouda cheese
• 6 slices provolone cheese
• 6 slices turkey slices
• 0 to taste salt
• 0 to taste black pepper
• 1 avocado sliced
• 1 cup broccoli sprouts or microgreens

Instructions

1. Combine tahini, extra virgin olive oil, lemon juice, Dijon mustard, Worcestershire sauce, grated garlic, salt, and black pepper in a bowl. Thin with cold water if needed, up to 1/3 cup, and adjust seasoning.
2. Preheat the oven to 400°F. Lay the ciabatta bread halves, cut side up, on a cutting board. Pull out some of the bread's insides from the top part to create a space for the filling.
3. Spread the prepared Caesar dressing over the bottom piece of bread. Top with basil pesto, sun-dried tomatoes, and sliced pepperoncini. Layer gouda or havarti cheese, provolone cheese, and turkey slices on top. Season with salt and pepper.
4. Bake in the preheated oven for 15 minutes or until the cheese melts. Remove from the oven.
5. Arrange sliced avocado over the turkey and add fresh broccoli sprouts. Drizzle with additional dressing.
6. Top with the other half of the ciabatta bread and gently press down. Bake for another 5 minutes until the sandwich is toasted. Remove from the oven.
7. Slice the sandwich into six pieces and serve immediately. Enjoy your delicious Sun-dried Tomato Pesto Turkey Sandwich!