Here’s a hearty sandwich that is quick, easy and way more exciting than your typical ol’ turkey sandwich: pesto slathered on a sandwich roll layered with turkey, a slightly spicy tomato sauce and smoked cheese. Mmmm! It’s amazing how a few extra ingredients really jazzes things up!
The store I went to today didn’t have smoked mozzarella so I bought some sliced smoked gouda and some sliced provolone to try instead. I made the sandwiches with both cheeses—a few with the smoked gouda and a few with the provolone. The smoked gouda didn’t melt very well but it tasted good in the sandwich. The provolone (in photo) melted fine and made for a much more attractive sandwich. Next time I’ll hunt down the smoked mozzarella and try the sandwiches again.
Draining the tomatoes well before cooking them in the sauce will cut down on the cooking time. The tomato “sauce” needs to be dry chunks of tomatoes (not soupy) so that your sandwich doesn’t get soggy. My first sandwich fell apart because the sauce was too saucy. I then cooked the remaining tomato sauce longer until the liquid was cooked off. Other than that, the sandwich is very straight forward. I served the sandwiches with salt & pepper thick-cut potato chips.
Toasted Turkey Subs with Smoked Mozzarella
-recipe from Cook’s Country Magazine
Store-bought pesto and a quick fresh tomato sauce enliven deli turkey in these Italian dinner sandwiches. But we also envision these substantial sandwiches as perfect game-day fare. Fresh mozzarella can be substituted for the smoked mozzarella. Line your baking sheet with foil before baking the sandwiches—you’ll save yourself the hassle
3 tablespoons extra virgin olive oil
6 garlic cloves, minced
1/2 teaspoon red pepper flakes
2 (14.5-ounce) can diced tomatoes
2/3 cup basil pesto
Table salt and ground black pepper
4 (6-inch) sub rolls
1 1/2 pounds deli turkey , thinly sliced
12 ounces smoked mozzarella cheese , sliced into thin rounds
Adjust oven rack to upper-middle position and heat oven to 500 degrees. Heat oil, garlic, and red pepper flakes in large skillet over medium-high heat until fragrant, about 1 minute. Add tomatoes and cook until mixture is dry, about 10 minutes. Off heat, stir in 2 tablespoons pesto and salt and pepper to taste.
Spread remaining pesto on insides of each roll and layer each roll with turkey, tomato mixture, and sliced cheese. Place sandwiches on baking sheet, with open sides facing up. Bake until edges of bread are golden and cheese begins to melt, about 5 minutes. Serve.