Ingredients:

  • 4 slices sturdy Sourdough or Rustic Bread
  • 8 oz Smoked or Roasted Deli Turkey
  • 4 slices Provolone or Mozzarella Cheese
  • 4 Tbsp Basil Pesto
  • 2 Tbsp Unsalted Butter, softened
  • Salt and Pepper, to taste

Instructions:

  1. Prepare the Ingredients: Lightly season the 8 oz of turkey slices with salt and pepper. Spread the 2 Tbsp of softened butter evenly on the exterior sides of the four slices of bread.
  2. Apply Pesto Barrier: Spread the 4 Tbsp of basil pesto evenly across the interior (non-buttered) sides of all four slices of bread. This acts as a moisture barrier to keep the bread crisp.
  3. Assemble the Sandwiches: On the bottom two slices of bread, layer half (4 oz) of the seasoned turkey, followed by two slices of cheese on each sandwich. Complete the sandwiches by placing the remaining pesto-covered slices on top.
  4. Grill Slowly: Heat a large skillet or griddle over medium-low heat. Place the assembled sandwiches on the heated surface. Grill for 4 to 5 minutes per side, pressing gently with a spatula to ensure even contact and heat distribution. Medium-low heat is crucial for the Maillard Reaction and melting the cheese completely.
  5. Serve: Remove the sandwiches when the exterior crust is deep golden-brown and the cheese is fully melted and gooey. Slice diagonally and serve immediately.