Warm [Turkey] Sandwiches with Sun-Dried-Tomato Pesto

By miss5elements

Ingredients

• 4 boneless skinless turkey cutlets (about 1.5lbs)
• 2 t EVOO
• 1/4 t kosher salt
• 1/8 t freshly ground pepper
• 1/8 t red pepper flakes
• 1 lg red bell pepper
• 4-4 oz ciabatta loaves, halved lengthwise
• 1/2 c sun-dried-tomato pesto
• 8 slices Fontina cheese
• 1 bunch fresh arugula

Details

Servings 4
Cooking time 46mins
Adapted from oprah.com

Preparation

Step 1

1. Preheat oven to 400.
2. Place turkey on a foil-lined rimmed baking sheet.
3. Rub w/oil & season w/salt, pepper, & pepper flakes.
4. Bake 15-20 min, until juices run clear when pierced w/a knife or temp=165 on a meat thermometer.
5. When cool enough to handle, cut turkey into 1/2" thick slices.
6. Turn a stove burner on high heat.
7. Place bell pepper on burner & roast 12-15 min, turning regularly w/tongs so pepper chars evenly.
8. Place in a paper bag; seal & let stand (& steam) 5 min
9. Peel off burnt skin & discard.
10. Cut pepper into quarters; remove & discard seeds & core.
11. Open sandwich loaves & spread ~1T pesto on each slice.
12. Top the bases of each loaf w/Fontina, red pepper, arugula, turkey, & another slice of Fontina, dividing evenly
13. Place on top of sandwiches.
14. In a preheated panini maker, press sandwiches for 6 min, or until heated through. OR Preheat oven to 400, place sandwiches on a baking sheet & bake re: 6 min.
15. Serve immediately.