Ingredients
Scale
- 1 pound of Deli or leftover Turkey
- ½ lb thick cut bacon
- 3 Square Ciabatta Rolls
- 3 Provolone cheese
- ½ cup Sun dried tomatoes
- ¼ cup mayo
- 1 tbsp Mike’s hot honey
Pesto
- 1 cup fresh basil leaves
- 3 tbsp pine nuts
- 3 cloves minced garlic
- ⅓ cup freshly grated Parmesan cheese
- ⅓ cup olive oil
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp lemon juice
Instructions
- Assemble the pesto by combining the basil, pine nuts, garlic, Parmesan cheese, salt and pepper.
- Run the food processor then slowly pour on the olive oil and lemon juice until smooth. Transfer to a small bowl then set aside.
- Spread mayo on the inside of each ciabatta roll then toast in a skillet over medium heat until golden brown.
- Assemble the sandwich with sun dried tomatoes on the bottom evenly spread out, Add turkey, bacon and provolone cheese.
- Bake the sandwich at 375°F for 10 minutes until the cheese bubbles.
- Evenly spread pesto on the top bun.
- Top the warm sandwich with hot honey then place the top bun on top and enjoy!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
