Ingredients
- 2 tablespoons pine nuts
- 3 tablespoons extra virgin olive oil
- 8 slices sargento deli style sliced provolone cheese
- divided
- salt and pepper
- 4 -6 turkey slices (thin)
- 4 slices ciabatta
- 1 bunch baby arugula
Instructions
- Pulse pine nuts in blender to chop.
- Add oil, 3 slices cheese torn in small pieces and salt and pepper.
- Blend to form pesto.
- Place turkey on bread.
- Add 7-8 pieces arugula and another slice of cheese.
- Spread 3 tablespoons pesto on top.
- Close sandwiches and grill for 3-5 minutes or until golden brown.
- For more recipes, please go to Sargento.com.
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