Looking for a quick and tasty meal to bring to the beach? This Italian Turkey Club Pesto Sandwich recipe from Baker by Nature is the perfect choice! This satisfying and nutritious sandwich can be whipped up in just 15 minutes, making it ideal for a day spent soaking up the sun or after a snorkeling session.
INGREDIENTS
- 1/3 cup (76 g) pesto store-bought or homemade
- 2 Tablespoons (28 ml) olive oil
- 1 1/2 Tablespoons (21 ml) red wine vinegar
- 1 garlic clove minced
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt more to taste
- 1/8 teaspoon black pepper more to taste
- 1 large loaf ciabatta bread sliced in half lengthwise
- 1 pound turkey breast sliced
- 3/4 pound prosciutto thinly sliced
- 1/2 pound sharp provolone cheese thinly sliced
- 1/2 cup oil-packed sun-dried tomatoes sliced and drained
- 2 cups baby arugula
INSTRUCTIONS
- In a small bowl combine the pesto, olive oil, vinegar, garlic, sugar, salt, and pepper and whisk until smooth. Taste and add additional salt and pepper if needed. Set aside.
- Lay the bread cut side up on a cutting board. Gut the top piece of ciabatta by pulling out some of the inside bread, which will create ample space for the filling. Lightly brush both cut sides of the bread with the pesto vinaigrette.
- Layer the turkey, prosciutto, provolone, sun-dried tomatoes, and arugula on the bottom half of the ciabatta. Drizzle the top of the arugula generously with the vinaigrette. Add the top half of the ciabatta and gently push down on the sandwich.
- Slice the sandwich into 4 to 6 pieces, secure pieces with a toothpick, place on a platter, and serve.
