Verdant and bold avocado pesto, good deli turkey, provolone, and peppery arugula all nestled between a toasty crusty French or ciabatta bread equals the best turkey sandwich EVA!
The Inspiration
It’s simple. I wanted a turkey sandwich with avocado and provolone but I wanted to zhuzh it up a lil’ bit and I said to myself, “ Girl! Let’s do that avocado pesto!” I shared my avocado pesto recipe for a freebie I did for Healthy Heart Month last year and realized I never posted it on the blog, so here we are. Let’s talk about how to put this baby together.
The Best Turkey Sandwich!
You want to know my secret to the best turkey sandwich ever, it’s simple. Use the best quality ingredients you can find. Here’s what you need:
Avocado Pesto: Look, this is the star of the show and what takes this turkey sandwich to the next level. It’s basil season and avocados are delicious so why not put them together? This humble little mixture makes for the perfect pair.
Lettuce: Now of course you can use whatever lettuce you like but I suggest amping this sandwich up even more with arugula. Arugula adds a pepperiness that you just won’t get from romaine. Trust me, you want arugula at this party!
Pickled Red Onions: Every good sandwich needs a little zing, and these deliver. Bright, tangy, and just a little sweet, they cut through the richness of the pesto and turkey beautifully. They also happen to be pretty, and we love a sandwich that knows how to dress up.
Cucumber: Crisp, cool, and refreshing, cucumber brings the crunch this sandwich needs. It lightens everything up and plays so nicely with the creamy avocado pesto. Thin slices are all you need.
Bread: The bread of choice here is a good French bread or a ciabatta loaf with all its nooks, crannies, and crustiness making it the perfect bread for this turkey sandwich.
How To Make This Turkey Sandwich:
I’m sure you’ve made a turkey sandwich before but you’ve never made THIS turkey sandwich so here’s how to put all the deliciousness together:
- First things first, Head on over to the Avocado Pesto recipe and get that going.
- Avocado pesto? Check! Now slice your French or ciabatta loaf lengthwise. Drizzle both side with a bit of olive oil and cracked pepper. Lightly grill on a gill or in a grill pan or toast in the oven until its warm and crusty.
- Spread the avocado pesto on both sides of the warmed bread.
- Time to assemble. Layer cucumber slices, provolone, turkey, pickled red onion, and arugula onto the bottom slice of bread.
- Add the top slice of bread, cut the sandwich up and serve it warm (the best) or wrap it up and save in the fridge for later. This will keep at least a day.
Bravocado, Bravocado!
Pun intended this sandwich will have you wanting more! It’s great for picnics or for packing up your lunch the night before. After you make this Turkey & Provolone Sandwich with Avocado Pesto, let me know how you like it! Drop a comment & rate this recipe below. Also, don’t forget to share a photo and tag me on Instagram using @savorandsage and #savorandsage so I can see your stuff! Eat well friends!
PrintTurkey & Provolone Sandwich with Avocado Pesto
- Total Time: 15 minutes
- Yield: 4 1x
Description
Verdant and bold avocado pesto, good deli turkey, provolone, and peppery arugula all nestled between a toasty crusty French or ciabatta loaf equals the best turkey sandwich EVA!
Ingredients
- 1 French bread or ciabatta loaf , halved lengthwise
- Olive oil to drizzle on bread
- Fresh cracked pepper
- 1/2 cup avocado pesto (click link for recipe)
- 4–6 slices of provolone cheese
- 6–8 slices of deli turkey
-
1/2 English cucumber, thinly sliced
-
1/2 small red onion, very thinly sliced
-
1/4 cup seasoned rice vinegar
- 1 cup baby arugula
Instructions
- First, quick pickle the onions. Place the sliced onions in a small bowl and pour the seasoned rice vinegar over the top. Toss to coat, making sure the onions are submerged as much as possible. Let sit for at least 15–20 minutes before using. Drain before adding to the sandwich.
- Drizzle both sides of your bread with a bit of olive oil and cracked pepper. Lightly toast or grill until the bread is warm and crusty.
- Once the bread is toasted/grilled spread a generous amount of the avocado pesto on both sides of the warmed bread.
- Layer the bottom slice of bread with cucumbers, provolone, turkey, pickled red onions, and arugula. Add the top slice of bread, cut the sandwich up and serve it warm or wrap it up and tuck it in the fridge for later. This will keep at least a day.
- Prep Time: 10
- Cook Time: 5
- Category: Main
- Cuisine: North American
Keywords: 30-minute meal, sandwiches, lunch, dinner
12-29-21. Thanks for this delicious sandwich idea! I used what I had (no basil) and spring salad mix, warmed the bread then put together and warmed the ingredients to melt the provolone. It was a lovely change of pace from an everyday sandwich. Two thumbs up!
Hey Michelle! So glad you enjoyed the sandwich. Thanks so much for trying it.