½cupsun-dried tomatoes, drained of their juices, divided
4slicesProvolone cheese, divided
4 to 8basil leaves, divided
2Tablespoonsunsalted butter, melted
Slice each ciabatta roll in half.
Spread half of the pesto on the bottom half of one and the other half of pesto on the bottom half of the other roll.
Top each of the bottom halves of sandwiches with 4-5 slices of turkey.
Top each with 2 slices of Provolone cheese.
Spoon about ¼ cup sun-dried tomatoes onto each half sandwich.
Place 2 to 4 basil leaves on top of the sun-dried tomatoes on each half.
Top each with the remaining top of the ciabatta rolls.
Brush melted butter over the tops of each sandwich roll.
Then brush the inside of a panini press with olive oil, or use cooking spray. Place one sandwich onto the press (or both if there is room), then press the top down and cook on medium-high for about 4 to 5 minutes, just until the cheese melts and the tops are golden brown.
Slice each sandwich in half and serve.
No panini press? No problem! Place the assembled turkey pesto sandwiches onto a hot pan with a little bit of olive oil, over medium-high heat. Place a heavy bottom pot or another pan on top and gently press down on the sandwich, just like a panini press top would. Cook just for a few minutes, just until the cheese has melted. Game Day eats version: Use the same ingredients except switch out slider rolls for the ciabatta bread. Then serve as Turkey Pesto Sliders for Game Day or other parties as a tasty appetizer!Storage & reheating: store leftovers in foil or in an airtight container in the refrigerator for up to three days. To reheat, place in an air fryer and air fry at 350°F for 2 minutes, just until the sandwich is heated through.