Turkey Panini with Pesto and Pickled Peppers
- ½ Lbs. Roast Turkey Breast
- ¼ C. Pesto
- 4 Small Pickled Peppers
- 4 Slices Mozzarella
- 4 Slices Canyon Bakehouse 7-Grain Bread
- 2 Tbsp. Olive Oil
- Brush the outsides of the bread with olive oil. Layer each sandwich with turkey, pesto, pickled peppers and mozzarella.
- Before serving, press each sandwich in a panini grill, or on the stovetop between two heavy skillets.