Italian Turkey Club Sandwiches
This crowd-pleasing Italian Turkey Club Sandwich is perfect for picnics, parties, or those nights it's just too hot to cook! Loaded with sliced turkey, prosciutto, arugula, sun-dried tomatoes, and a homemade Italian dressing, this recipe is so flavorful and fresh. So without further ado, let's make sandwiches!
Ingredients
- 1/3 cup (76 g) pesto store-bought or homemade
- 2 Tablespoons (28 ml) olive oil
- 1 and 1/2 Tablespoons (21 ml) red wine vinegar
- 1 garlic clove minced
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt more to taste
- 1/8 teaspoon black pepper more to taste
- 1 large loaf ciabatta bread sliced in half lengthwise
- 1 pound turkey breast sliced
- 3/4 pound prosciutto thinly sliced
- 1/2 pound sharp provolone cheese thinly sliced
- 1/2 cup oil-packed sun-dried tomatoes sliced and drained
- 2 cups baby arugula
Instructions
- In a small bowl combine the pesto, olive oil, vinegar, garlic, sugar, salt, and pepper and whisk until smooth. Taste and add additional salt and pepper if needed. Set aside.
- Lay the bread cut side up on a cutting board. Gut the top piece of ciabatta by pulling out some of the inside bread, which will create ample space for the filling. Lightly brush both cut sides of the bread with the pesto vinaigrette.
- Layer the turkey, prosciutto, provolone, sun-dried tomatoes, and arugula on the bottom half of the ciabatta. Drizzle the top of the arugula generously with the vinaigrette. Add the top half of the ciabatta and gently push down on the sandwich.
- Slice the sandwich into 4 to 6 pieces, secure pieces with a toothpick, place on a platter, and serve.
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature