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

 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.