Turkey Pesto Caprese Pressed Sandwich

Serves 4 · 12 min prep · 12 min cook

Ingredients

• 12 oz sliced roasted turkey breast
• 4 ciabatta rolls or focaccia squares
• 8 oz fresh mozzarella
• 1 large ripe tomato
• 1/3 cup basil pesto
• 1 cup fresh basil leaves
• 2 tbsp balsamic glaze
• 2 cups baby arugula
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1Split the ciabatta rolls and lightly brush cut sides with olive oil. Heat a grill pan or skillet over medium heat.
2. 2Toast the rolls cut-side down 2 to 3 minutes until golden with light grill marks; set aside so they stay crisp.
3. 3Slice mozzarella and tomato into even rounds. Season tomato slices lightly with salt and pepper.
4. 4Spread pesto on both cut sides of each toasted roll. Layer turkey, mozzarella, tomato, and fresh basil leaves on the bottom half.
5. 5Add a small nest of arugula, then drizzle a thin ribbon of balsamic glaze over the stack. Cap with the top half of the roll.
6. 6Return sandwiches to the skillet or a panini press. Cook over medium heat 3 to 4 minutes per side, pressing gently with a spatula, until the cheese softens and the exterior is warm and crisp.
7. 7If using a regular skillet, cover briefly with a lid during the last minute to help the mozzarella melt without burning the bread.
8. 8Rest each sandwich 1 minute, then slice on the diagonal. Wrap tightly in parchment for portable lunches; they hold well for a few hours at cool room temperature.