Description
A hearty Italian-style club sandwich layered with turkey, provolone, sun-dried tomatoes, and arugula, dressed with a zesty pesto vinaigrette—perfect for easy entertaining or lunch.
Ingredients
⅓ cup pesto (store-bought or homemade)
2 Tbsp olive oil
1 garlic clove, minced
½ tsp granulated sugar
¼ tsp salt (plus extra to taste)
⅛ tsp black pepper (plus extra to taste)
1 large loaf ciabatta bread, halved lengthwise
1 lb sliced turkey breast
½ lb sharp provolone cheese, thinly sliced
½ cup oil-packed sun-dried tomatoes, drained & sliced
2 cups baby arugula
Instructions
- Whisk together pesto, olive oil, vinegar, minced garlic, sugar, salt, and pepper until smooth. Adjust seasoning.
- Slice ciabatta lengthwise and scoop out a bit of the top half. Lightly brush both cut sides with the vinaigrette.
- Layer turkey, prosciutto, provolone, sun-dried tomatoes, and arugula on the bottom half. Drizzle extra vinaigrette over the arugula.
- Place the top loaf half over the fillings and press gently. Slice into 4–6 pieces and secure each with a toothpick.
- Arrange on a platter and serve immediately.
Notes
- Use fresh mozzarella or fontina instead of provolone.
- Go vegetarian: omit meats and add grilled veggies like zucchini or peppers.
- Swap ciabatta for baguette, focaccia, or gluten-free rolls.
- Add pepperoncini or roasted red peppers for extra tang.
- Prepare up to an hour ahead; add arugula just before serving to keep it crisp.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sandwich
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 3g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
