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





Yields
Makes 4 sandwiches



Total Time
2 hrs

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.

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




Annabelle Breakey
 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
Step 1
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
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
3

Note: Nutritional analysis is per sandwich.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories623
% Daily Value *
Total Fat 36g47%

Saturated Fat 13g65%
Cholesterol 102mg34%
Sodium 1107mg49%
Total Carbohydrate 36g14%

Dietary Fiber 3g11%
Protein 38g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.