Ingredients
- 1 loaf ciabatta or French bread, 14 to 16 inches in length, ends trimmed on the bias
- Pesto Mayonnaise, recipe follows
- 1/4 cup dried cranberries or cherries
- 3 tablespoons coarsely grated Parmesan
- 1 pound sliced baked turkey breast
- 2 cups chiffonade Romaine lettuce
Directions
Cut the bread in half lengthwise and place on a work surface, cut sides up.
Spread the pesto mayonnaise on both sides of the bread to taste and sprinkle the cranberries across the bottom slices. Top the cranberries with a light layer of the cheese and arrange the sliced turkey evenly over the cheese and top with the lettuce. Place the top piece of bread over the lettuce, pressing down to adhere.
Slice crosswise on the bias into 4 equal portions, arrange on plates, and serve.
Pesto Mayonnaise:
- 1 cup (packed) fresh basil leaves (about 2 ounces)
- 1/3 cup lightly toasted pine nuts
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly grated Parmesan
- 1/4 cup mayonnaise (good quality store bought, or homemade)
In the bowl of a food processor or blender, combine the basil, pine nuts, garlic, salt, and pepper and puree, scraping down the sides as needed. With the machine running, add the oil through the feed tube and process until the mixture is thick and smooth. Add the Parmesan and process for 15 seconds.
Transfer to a bowl and add the mayonnaise, stirring to blend well. Cover tightly and refrigerate until ready to serve. (The pesto mayonnaise will keep for 3 days refrigerated.)
Yield: 3/4 cup
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By wymand_7173976
San Antonio, TX
on September 09, 2010
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Pesto mayo makes this sandwich. The recipe is easy to do, if you follow the directions it will turn out perfect. I did add the juice of half a lime to mine. The sandwich is a refreshing meal for a hot summer day. Thanks to other reviewers for giving options for different breads that sound good too.
By jill_barker_pou...
Salt Lake CIty, 84
on April 21, 2010
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I've made this for large family gatherings. It is always a hit. I even made it a couple hours ahead of time and sliced them, refrigerated and they held up just great.
By Doremigirl
Philadelphia, PA
on October 24, 2008
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Wow - this sandwich is delicious and easy. Ciabattas are too hard for me so I substituted with croissants - and it was perfect. I found the pesto to be a bit too oily so next time I make the pesto, I'll add less oil. The cranberries, pesto and cheese on the sandwich makes boring sandwich into something extraordinary.
Thanks for a great recipe, Emeril!
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