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.