Hot Toasty Pesto Turkey Sandwiches–Fully Dressed

My husband loves sandwiches about as much as anyone you’ll ever meet. Deli meat has gotten crazy expensive, and then with all the recalls, we just don’t like to buy it. So, this week, I bought a turkey breast at the grocery. I let it thaw in the fridge and I took the meat off the bone and put a dry brine on it and set it in the fridge overnight. The next morning I roasted it. (Go to this post if you want to learn more about this part: https://cathyathomeontheriver.com/2021/11/16/thanksgiving-preparations-make-ahead-recipes/ ) I also used the carcass for turkey broth.

Once it was cool, I put it back in the fridge to get cold so it would be easier to slice.

I bought a meat slicer last year and I have shown it in a few post. I am a pretty good slicer, but when there’s this much to slice, having a meat slicer is really handy.

I set the slicer to make pretty thin slices and started to work.

Here’s the finished product:

We love a warm sandwich, so I went with one of our old standbys:

Pesto Turkey Sandwiches with Fresh Mozzarella (Fully Dressed)

Crusty rolls or French Bread

Mayonnaise

Prepared Pesto

Sliced Turkey

Sliced Fresh Mozzarella

Thinly Sliced Romaine lettuce

Sliced Tomato

Dressing for lettuce

I started by toasting the rolls–I broil them in the oven. You have to keep a close eye on them because they can go from too pale to burned in an instant.

Then I mixed about 3/4 cup of mayonnaise with about 1 1/2 tablespoons of pesto.

I put the pesto mayonnaise on the bottom half of the roll and topped it with turkey and I put the fresh mozzarella on the top half.

Then I put the tray back under the broiler until the cheese was melty and the turkey was hot. While it was in the oven, I mixed the lettuce with the dressing. I like this one from Boar’s Head:

Once the sandwiches were out of the oven, I topped them with the lettuce and tomato:

This is such a good sandwich. Of course, you could add loads of other ingredients if you wanted–some slice onion; olives; artichokes, etc.