Ingredients Jump to Instructions ↓

  1. 2 tablespoons pine nuts

  2. 3 tablespoons extra virgin olive oil

  3. 7 slices Sargento Deli Style Sliced Provolone Cheese - divided use Salt and pepper

  4. 4 to 6 turkey slices (thin)

  5. 4 slices ciabatta bread

  6. 1 bunch baby arugula

Instructions Jump to Ingredients ↑

  1. Pulse pine nuts in blender to chop. Add oil, three slices cheese torn in small pieces and salt and pepper. Blend to form pesto. Place one slice cheese and turkey on each of two slices bread. Add seven to eight pieces arugula and another slice of cheese on each. Spread three tablespoons pesto on top of each. Close sandwiches and grill on each side for three to five minutes or until golden brown.


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