This sandwich offers great textures and delicious flavors that are sure to impress.
Ingredients
- 1 La Brea Bakery Rosemary Olive Oil Loaf, cut into 8 slices
- ½ cup mayonnaise
- 4 ounces roasted red peppers
- 2 ounces sundried tomatoes
- 8 ounces black olive tapenade
- 16 ounces roasted turkey slices
- 8 ounces Monterrey jack cheese, sliced
Preparation
- Set oven to broil and lightly toast bread while preparing the other ingredients. Remove and let cool.
- Add mayonnaise and roasted peppers to food processor and pulse until fairly smooth.
- Coarsely chop the tomatoes and combine with the tapenade. Line up 4 slices of the toast on an oven-safe sheet pan and spread the tapenade mixture evenly on each of them. Distribute the turkey slices and cheese on each of the four slices. Place the tray of sandwich bottoms under the broiler until the cheese is melted, 2 to 4 minutes, watching carefully.
- Spread the roasted pepper mayonnaise on the other 4 slices of toast.
- Remove the sandwich bottoms from the oven and complete the sandwich with the second slice of bread. Serve warm.
