Cut rolls in half horizontally; spread mayonnaise mixture evenly over cut sides of rolls. Divide arugula, turkey, and tomato slices evenly among bottom halves of rolls; top each with 1 cheese slice. Place bottom halves of rolls on a baking sheet. Broil 2 minutes or until cheese melts. Cover with top halves of rolls.
My entire family loved this, including my son who does not eat deli meat sandwiches. I originally made it for dinner and they have requested it for lunch. I had no problem using that up that extra arugula! A definite keeper.
My family says I should open a diner and serve this. So delicious! I doubled the sauce recipe so I could really slather it on and I doubled the amount of pesto used in the sauce. I also used baby romaine instead of arugula and really piled on the turkey. Definitely one to keep in the rotation!
Total restaurant quality. That sauce is amazing!! I actually found reduced fat pesto so I used that in the refrigerated pasta section at my grocery. WOW! I used baby spinach leaves (stems trimmed off) instead of arugula, too...figured I'd be more apt to use the leftover spinach rather than arugula. The tomatoes really add to it, also. I ended up broiling for maybe 3 minutes instead of 2. My boyfriend loved it, too! The whole thing took MAYBE 5 minutes to assemble and cook.
The pesto spread is great - especially the hint of lemon! I would make it again and again, for more than just this sandwich. The rest of the sandwich was equally delicious, but I would decrease the amount of arugula (quite peppery) and increase the amount of turkey. Served with a fruit salad.
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