This was a tasty sandwich that went together quickly. We made our own pesto with fresh basil from the garden and also used zucchini and tomatoes from the garden. Yum!
Summer Pesto Sandwiches
1 loaf French bread
1 C prepared pesto
3/4 lb thinly sliced deli turkey
1/2 lb provolone cheese, thinly sliced
2 small zucchinis, thinly sliced
2 medium tomatoes, thinly sliced
Cut the top fourth off loaf of bread. Carefully hollow out the bottom, leaving a 1/2-inch shell. (Discard removed bread or save for another use.) Spread pesto on the inside of top and bottom of bread. Set top aside.
In bottom of bread, layer the turkey, cheese, zucchini, and tomatoes. Gently press the layers together. Replace bread top and wrap tightly in foil. Place on a baking sheet. Bake at 350 degrees for 25-30 minutes or until heated through and cheese is melted. Let stand for 10 minutes before cutting. (I skipped the let stand step because we were running late for dinner - as usual. Just wear a hot pad on the hand that's holding the bread while cutting.)
Serves 6.
Altered slightly from Simple & Delicious.
Yumm! Jeff wouldn't try it though, he said he's not a foody. Well we are!
ReplyDeleteMmmm....they were delish!! Jeff doesn't know what he was missing!
ReplyDelete