I Could Eat This 20-Minute Lunch Every Day (And Sometimes I Do)

I created this sandwich many years ago after a particularly dreamy trip to Italy. Like many other travelers, one of my favorite things to do was to pick up ingredients from local food shops for an alfresco meal. Some fresh bread, deli meat, cheese, and pesto is really all it takes to create something mouthwatering. 

When I got home, I whipped up this recipe to recreate that feeling. I was going for simple ingredients with lots of flavor, and it really delivers. I love this sandwich for lunch or dinner on a summer day for giving me hints of Italian vacation vibes. 

A Few Pro Tips

• For the pesto, I always grab a container that’s made in-house at my local grocery store, so if you can find something freshly made or have time to make your own, I recommend it! But any brand of store-bought basil pesto should work well here. 
• I really do recommend using smoked turkey as opposed to regular turkey in this recipe—the smokiness is a big part of the flavor appeal in this sandwich. 
• The type of bread is totally up to you, though I almost always use sourdough.
• If you want to make this sandwich even easier, I sometimes use jarred roasted red peppers instead of roasting a fresh one. Just make sure to pat them thoroughly dry.

How To Make My Open-Face Turkey Pesto Sandwich

To make two servings, you’ll need:

• 1 large red bell pepper, stemmed, seeded, and cut into 1/2-inch-thick slices
• 2 teaspoons olive oil
• Salt and freshly ground black pepper, to taste
• 2 large or 4 small slices bread 
• 2 tablespoons basil pesto
• 8 ounces smoked sliced deli turkey
• 4 ounces sliced provolone cheese

Preheat your oven to 425°F. In a small bowl, toss the red pepper slices with the olive oil and salt and pepper to taste. Spread the pepper slices out on a baking sheet and roast until the peppers start to blister in spots, about 15 minutes. Remove from the oven and set aside to cool slightly.

Lightly toast the bread slices and place them on a clean baking sheet. Spread the pesto evenly on the bread slices, then add the smoked turkey, roasted red pepper slices, and provolone cheese, working in that order.

Adjust the oven rack to the highest or second-highest position and turn on your broiler to high. Place the baking sheet with sandwiches underneath the broiler and broil until the cheese has melted, 1 to 2 minutes. I recommend watching the sandwiches the whole time—the cheese will melt very quickly, and can burn if left unattended. Serve right away.

More Easy Italian-Inspired Meals

• Italian-Style Tuna Salad
• Italian Meatball Soup
• Beans and Greens
• Classic Chopped Italian Salad