Turkey Pesto Sandwich (Open Face)
An Italian-inspired open-face Turkey Pesto Sandwich layered with toasted bread, basil pesto, smoked turkey, roasted red peppers, and melted provolone for a simple yet flavorful meal.
2 Servings
Ingredients
- 1 large red bell pepper stemmed, seeded, and sliced into 1/2-inch pieces
- 2 teaspoons olive oil
- Salt and freshly ground black pepper to taste
- 2 large or 4 small slices bread
- 2 tablespoons basil pesto
- 8 ounces smoked sliced deli turkey
- 4 ounces sliced provolone cheese
Instructions
Roast the Red Pepper
- Preheat the oven to 425°F. In a small bowl, combine the red bell pepper slices with the olive oil, salt, and pepper. Transfer the coated pepper slices to a baking sheet and arrange them in a single layer. Roast for approximately 15 minutes, or until the peppers begin to blister. Remove from the oven and allow them to cool slightly.
Toast the Bread
- Lightly toast the bread slices and place them on a clean baking sheet in a single layer. Toasting helps the bread maintain structure once toppings are added.
Assemble the Sandwiches
- Spread the basil pesto evenly over each slice of toasted bread. Layer the smoked turkey evenly on top of the pesto, followed by the roasted red pepper slices. Finish with slices of provolone cheese, ensuring the cheese covers the toppings fully.
Broil
- Adjust the oven rack to the highest or second-highest position. Set the broiler to high. Place the baking sheet with the assembled sandwiches under the broiler and heat for 1–2 minutes, or until the cheese is fully melted. Watch closely, as broilers vary and the cheese may melt quickly.
Serve
- Remove the sandwiches from the oven and serve immediately while warm.
Notes
To prepare this recipe gluten-free, substitute the bread with a certified gluten-free loaf sturdy enough to support open-face toppings. Additionally, confirm that the basil pesto is labeled gluten-free, as certain commercial pestos may contain additives derived from wheat.