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

Annabelle Breakey
Total time 2 hrs
Yield Makes 4 sandwiches
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.


  • 6 Roma tomatoes, halved lengthwise
  • Arugula-Walnut Pesto
  • 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

Nutrition 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

How to Make It

  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.

  3. Note: Nutritional analysis is per sandwich.

Cook'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.