Turkey Submarine Sandwich with Red Pepper Pesto

Just in time for picnics, camping, boating, or hiking these sandwiches are sure to please. Using roasted turkey instead of deli meat takes these sandwiches up a notch!

Turkey Submarine Sandwich with Red Pepper Pesto

Turkey
1 (3-4 pound) bone in turkey
2 teaspoons canola oil
Kosher salt and freshly ground pepper

Thaw turkey. Remove packaging. Rinse and place breast side up on a roasting rack inside a larger pan. Rub oil all over turkey and sprinkle with salt and pepper. Bake according to package directions. When turkey is 165ºF remove from oven. Let rest 20 minutes before slicing. (For easy slicing use an electric knife.) Slice into ½ inch thick slices.

Red Pepper Pesto
1 (7 ounce) jar roasted red peppers, drained
½ cup fresh basil leaves
3 teaspoons jarred minced garlic
¼ cup grated Parmesan and Romano cheese
¼ cup chopped pecans toasted in a 350ºF oven for 2-3 minutes then poured into a bowl to cool.
¼ teaspoon cayenne pepper
¼ teaspoon iodized salt
¼ teaspoon freshly ground black pepper
¼ teaspoon smoked paprika
2 teaspoons sherry vinegar
¼ cup olive oil

Place all ingredients except olive oil in a food processor and process until finely chopped. Add olive oil and process until incorporated.

Sandwich Assembly
1 loaf Italian bread or 2 (12 inch) loaves “take and bake” Italian bread
that have been baked and cooled
¾ cup jarred Italian marinated vegetables (giardiniera), drained
8 slices smoked provolone cheese
Shredded lettuce
Brown Mustard, optional

Cut bread in half horizontally. Pull some of the bread out of the top half and hollow it out. Slightly chop the giardiniera. Spread the top and bottom of the bread with Red Pepper Pesto. Layer top half of bread with lettuce and cheese. Layer bottom half with giardiniera and turkey. Press both sides together and cut into slices with a serrated knife. Enjoy!

Published in The News and Neighbor on June 28, 2017

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