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.
Yield:
Makes 4 sandwiches
Total time:
2 Hours
Recipe from
Recipe Time
Total:
2 Hours
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
Ingredients
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
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.
Note:
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.
November 2007
