Ingredients:

  • 2 ciabatta rolls
  • 0.5 lb roasted turkey breast, thick-cut
  • 4 tbsp basil pesto
  • 2 tbsp garlic aioli or mayonnaise
  • 4 slices provolone cheese
  • 0.25 cup oil-packed sun-dried tomatoes, sliced
  • 1 cup fresh arugula
  • 0.5 red onion, paper-thinly sliced

Instructions:

  1. Slice the ciabatta rolls horizontally using a serrated bread knife to preserve the internal structure.
  2. Spread 1 tbsp garlic aioli or mayonnaise on the inside of the bottom half of each roll to create a base layer.
  3. Spread 2 tbsp basil pesto on the inside of the top half of each roll, edge to edge.
  4. Layer one slice of provolone cheese on the pesto-covered top half of the roll and another slice on the aioli-covered bottom half.
  5. Distribute the roasted turkey breast, sun-dried tomatoes, and red onions evenly over the provolone on the bottom half. Top with arugula.
  6. Close the sandwich and press down firmly. Place the sandwich in a preheated skillet over medium heat. Place a second heavy pan on top of the sandwiches to act as a press. Cook for approximately 2-3 minutes per side until the bread is golden-brown and the cheese has melted.
  7. Remove from heat and serve immediately.