Open-Face Turkey Pesto Sandwich
Ingredients
- 1 large red bell pepper, stemmed, seeded, and cut into 1/2-inch-thick slices
- 2 teaspoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 large or 4 small slices bread
- 2 tablespoons basil pesto
- 8 ounces smoked sliced deli turkey
- 4 ounces sliced provolone cheese
Preparation
Preheat your oven to 425°F
In a small bowl, toss the red pepper slices with the olive oil and salt and pepper to taste
Spread the pepper slices out on a baking sheet and roast until the peppers start to blister in spots, about 15 minutes
Remove from the oven and set aside to cool slightly
Lightly toast the bread slices and place them on a clean baking sheet
Spread the pesto evenly on the bread slices, then add the smoked turkey, roasted red pepper slices, and provolone cheese, working in that order
Adjust the oven rack to the highest or second-highest position and turn on your broiler to high
Place the baking sheet with sandwiches underneath the broiler and broil until the cheese has melted, 1 to 2 minutes
Serve right away
Tips
Watch the sandwiches closely while broiling as the cheese melts quickly and can burn if left unattended
