I don’t know how this happened…
This is my first sandwich on the blog. Say whaaaat?!
My husband is not happy about this. His response when I showed him my photos was and I quote — “How come you never make sandwiches?! You need to make more sandwiches because A) I really like sandwiches and B) you take good sandwich photos.” (<– Sincerity or flattery with an ulterior motive to get more sandwiches? Hmm…)
Either way… more sandwiches are in our future.
And every single one of them is going to have a crispy Parmesan crust. Guar-an-teed.
This sandwich is really simple and really delicious.
It contains layers of melty Swiss, rich pesto, sliced turkey, and Roma tomatoes grilled to perfection. Nobody wants a cold sandwich when there’s a foot of snow outside so if you’re reading this, please send a summer breeze. Thaaanks. :)
Pesto Turkey Sandwich with a Crispy Parmesan Crust
- 8 slices of bread
- 8-12 slices of deli turkey
- 4 slices of Swiss (or Mozzarella)
- 2 Roma tomatoes, sliced
- about 1/4 c. basil pesto
- about 1/2 c. Shredded Parmesan
Heat a nonstick skillet over medium heat. For each sandwich, spread butter on one side of two pieces of bread. On the non-butter side of one slice of bread, spread about 1 T. pesto, top with 2-3 slices of turkey and several Roma tomato slices. On the non-butter side of the other slice of bread, place 1 slice of Swiss. To toast the sandwich, put a big pinch of Parmesan (about 1 T.) in the skillet and immediately put one side of the sandwich butter side down on top of the Parmesan. Repeat for the other half of the sandwich. To help melt the Swiss, put a lid on the pan. Let the sandwich toast for a few minutes, then flip the Swiss half of the sandwich on top of the turkey half of the sandwich. Repeat the process for the other 3 sandwiches.
Tip: Heat the turkey slices in the skillet before assembling the sandwiches to ensure the middle of the sandwich gets heated as well. Wipe out the skillet then toast the sandwiches.
Author: Recipe or Not