Name: Turkey & Provolone Sandwich with Avocado Pesto
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: North American
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

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

Scale

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