Roasted Turkey Artichoke Sandwich

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A great way to use leftover turkey breast from last night's dinner... add some bistro elegance to an ordinary turkey sandwich with our Basil Pesto, tender Artichoke Hearts, Roasted Red Peppers and Prosciutto.

Ingredients:

• 6 (1/2-inch) slices crusty Italian bread
• 1/3 cup DeLallo Basil Pesto
• 4 ounces DeLallo Prosciutto, thinly sliced
• 1 (13.75-ounce) can DeLallo Quartered Artichoke Hearts, drained
• 1 (12-ounce) jar DeLallo Roasted Red Peppers, drained and cut into strips
• 3/4 pound cooked turkey breast, sliced thin
• 1 1/2 cups shredded DeLallo Provolone

Directions:

Preheat over to 450˚F.

Lightly spread the pesto onto one side of each slice of bread. Top the bread with the prosciutto, artichokes, roasted peppers and turkey slices.

Arrange the sandwiches onto a foil-lined baking sheet. Cover the sandwiches loosely with foil to protect from burning. Bake about 8 minutes. Uncover and sprinkle the provolone cheese atop the sandwiches. Continue to bake for another 4 to 5 minutes, or until the cheese melts.

Serves 6 Send to friend Printer-friendly version