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6 ounces of oven roasted turkey (or your favorite prepackaged
sliced roasted turkey)
2 ounces of Italian oil-packed sundried tomatoes
8 thin slices of Danish Havarti cheese
Pesto mayonnaise (ingredients below)
for Pesto Mayonnaise
1/4 cup mayonnaise
1/4 cup extra virgin olive oil
2 tablespoons minced garlic
1 cup fresh basil leaves
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1. To make the pesto mayo, combine the basil, garlic, salt and pepper, and purée in a food processor. Very gradually add the olive oil. Once
the oil is incorporated into the mixture, add the Parmesan. Transfer to a bowl
and fold in the mayonnaise. Cover lightly and refrigerate until ready to serve.
2. For each sandwich, take two slices of bread, and generously
coat each side with the pesto mayo.
3. Evenly layer the turkey, sundried tomatoes
and cheese. If possible, place each sandwich in a panini press the until the
bread reaches a golden brown color (approximately 5 minutes), then add the
thinly sliced avocado.
Makes 4 sandwiches
Recipe from Melina Davies of Olive & Thyme in Toluca Lake, Calif.