Before Whole Foods market, there was an organic grocery store called Wild Oats market that had this splendid Panini sandwich which I couldn’t get enough of. This specific sandwich was made of rosemary focaccia bread stuffed with shaved turkey breast deli meat, provolone cheese, and a pesto mayo, and then grilled and warmed on a Panini press. Sounds simple and easy, but oh man- was it ever delicious. Ever since I’ve had that sandwich, I’ve been making my own turkey pesto sandwiches, but I loved how Annie made them into sliders. I served this at a brunch, and it was the hit of the party.
Turkey Pesto Sliders
- 6 slider buns
- 12 slices of turkey deli meat
- 6 slices of provolone cheese
- 3 Tbsp pesto
- 3 Tbsp Hellmann’s mayonnaise
- 2 Tbsp butter, melted
1. Preheat the oven to 400˚ F. Line a baking sheet with foil or a silicone baking mat.
2. Split the slider buns and lay a folded slice of turkey on the bottom half of each bun.
3. Layer each with a slice of provolone.
4. In a small bowl, combine the pesto and mayonnaise in a small bowl and mix until blended.
5. Spread a thin layer of the pesto mayonnaise on the inner side of the top half of each bun.
6. Replace the top bun over the cheese to assemble the sandwiches.
7. Brush the tops of the buns lightly with melted butter.
8. Bake 10 minutes or until the cheese is melted and the sandwiches are warmed through.
Yield: 3 servings (6 sandwiches total)
Source: Adapted from Annie’s Eats