Turkey Melt Recipe
layers smoked turkey and mozzarella with basil pesto and hot peppers on toasted farm bread.
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Ingredients
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Sandwich
Method
Sandwich
Prepare bread
Bring the sliced farm bread to room temperature if refrigerated. Lightly brush one side of each slice with olive oil and spread the other side with about 1/2 teaspoon of softened butter. The oiled side will face the skillet/toaster; the buttered side will be the interior surface that browns against the filling.
Assemble sandwiches
Place four slices of bread buttered-side up on a work surface. On each slice, spread 1 tablespoon of basil pesto evenly over the buttered surface. Divide the smoked turkey evenly among the four sandwiches (about 2 oz per sandwich), layering it over the pesto. Tear or slice the mozzarella into even pieces and distribute 2 oz (about 2–3 slices or a small handful of torn pieces) on top of the turkey for each sandwich. Scatter about 1/2 tablespoon of sliced hot pickled peppers evenly over the cheese on each sandwich. Season each assembled side with a light pinch (~1/16 tsp) of salt and a grind of black pepper. If using, tuck 2 basil leaves into each sandwich on top of the peppers. Top with the remaining four bread slices, oiled side out.
Toast and melt
Heat a large skillet or griddle over medium-low heat. Once hot, place two assembled sandwiches in the skillet, oiled side down. Cook covered (use a lid or an inverted baking sheet) for 3–4 minutes to allow the cheese to start melting. While covered, gently press each sandwich with a heavy spatula or a sandwich press to promote even contact. After 3–4 minutes, spread ~1/2 teaspoon of softened butter on the exposed (top) slice of each sandwich and carefully flip them using a spatula so the buttered side now contacts the skillet. Cook the other side for 2–3 more minutes, uncovered, until the bread is golden brown and the cheese is fully melted. Adjust heat to prevent burning; reduce to low if browning too fast. Repeat with remaining sandwiches.
Finish and serve
Transfer sandwiches to a cutting board and let rest 1 minute. Cut each sandwich in half on the diagonal. Serve immediately while hot, offering extra basil pesto and pickled peppers at the side if desired.