- Calories 623
- Caloriesfromfat 52%
- Protein 38g
- Fat 36g
- Satfat 13g
- Carbohydrate 36g
- Fiber 3g
- Sodium 1107mg
- Cholesterol 102mg
Turkey Sandwiches with Roasted Romas, Fresh Mozzarella, and Arugula-Walnut Pesto
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.
How to Make It
Step 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.
Step 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.
Step 3
Note: Nutritional analysis is per sandwich.
Chef's Notes
You can make the pesto up to 2 days ahead of time; chill airtight, then bring to room temperature before using. Any leftover pesto could be layered with goat cheese on crostini, tossed with pasta, or served with roast chicken or broiled fish.
You May Like
