Turkey Sandwiches with Roasted Romas, Fresh Mozzarella, and Arugula-Walnut Pesto

Sunset
Turkey Sandwiches with Roasted Romas, Fresh Mozzarella, and Arugula-Walnut PestoRecipe
Annabelle Breakey
This time of year, Romas are the best fresh tomato option. Roasting concentrates their flavor, making them an intense foil for fresh mozzarella. A glass of Sauvignon Blanc or crisp Viognier blends in beautifully.
Makes 4 sandwiches

Ingredients

+ Add To Shopping List
6 Roma tomatoes, halved lengthwise
8 slices olive bread, lightly toasted
8 slices cooked turkey (white meat)
8 ounces fresh mozzarella cheese, sliced
About 12 fresh arugula leaves, rinsed and dried

Preparation

Total: 2 Hours

1. Preheat oven to 350°. Set tomato halves cut side up in an oiled baking pan and spread about 1/2 tsp. pesto over each. Bake until tomato halves are browned on top and slightly shriveled, about 1 1/2 hours.

2. Spread pesto generously over 4 slices of bread. Top with turkey, hot tomatoes, mozzarella, arugula leaves, and remaining slices of bread. Serve with remaining pesto if you like.

Note: Nutritional analysis is per sandwich.

Created date

October 2007

Nutritional Information

Calories 623
Caloriesfromfat 52 %
Protein 38 g
Fat 36 g
Satfat 13 g
Carbohydrate 36 g
Fiber 3 g
Sodium 1107 mg
Cholesterol 102 mg