Ingredients
Scale
For the Crust:
- 4 ciabatta rolls, sliced in half
- 1/2 cup sun-dried tomato pesto
- 8 slices roasted turkey breast
- 4 slices provolone cheese
- 1 cup arugula
- 1/4 cup sliced red onion
- 1/4 cup roasted red peppers, sliced
- 1 tbsp olive oil
Instructions
1. Prepare the Crust:
- Preheat a panini press or grill pan over medium heat.
- Spread sun-dried tomato pesto evenly on the cut sides of each ciabatta roll.
- Layer turkey, provolone cheese, arugula, red onion, and roasted red peppers on the bottom half of each roll.
- Drizzle with olive oil and top with the other half of the roll.
- Grill the sandwiches for 3-4 minutes on each side until the bread is crispy and the cheese is melted.
- Slice and serve warm.
Notes
You can customize the seasonings to taste.