Directions
In a small bowl, mix pesto with garlic, red wine vinegar, olive oil, and season with a pinch of salt and black pepper. Spread the pesto mixture on one side of each slice of bread. Layer with turkey, prosciutto, provolone cheese, and sun-dried tomatoes. Top with baby arugula and enjoy. Serves 2.
Italian Turkey Club
Prep: 10 min Servings: 2
This Italian Turkey Club is the perfect way to transform your leftover Thanksgiving turkey into a gourmet sandwich. With layers of turkey, prosciutto, provolone, and baby arugula, it's elevated by a tangy basil pesto spread, sun-dried tomatoes, and a drizzle of red wine vinegar and olive oil. Ideal for a satisfying lunch or a quick dinner, this sandwich brings a fresh twist to your holiday leftovers!
Ingredients
- 4 slices Ciabatta Loaf
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 tsp Cento Red Wine Vinegar
- 2 tbsp Cento Basil Pesto Sauce
- 1/2 cup Cento Chefs Cut Sun Dried Tomatoes
- 1 tsp Bellino Minced Garlic
- 6 slices Turkey Breast
- 4 slices Prosciutto
- 4 slices Provolone Cheese
- 1 cup Baby Arugula
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
- In a small bowl, mix pesto with garlic, red wine vinegar, olive oil, and season with a pinch of salt and black pepper. Spread the pesto mixture on one side of each slice of bread. Layer with turkey, prosciutto, provolone cheese, and sun-dried tomatoes. Top with baby arugula and enjoy. Serves 2.
