Ep. 7 of the Summer Sandwich Series: Turkey Pesto Melt Ingredients (1 large sandwich): * 2 thick slices sourdough * 5–6 oz thick-sliced oven-roasted turkey breast * 2–3 slices provolone * 1 Roma tomato, cut into ¼-inch rounds * Small handful arugula * 1 tbsp grated Parmesan * Olive oil Pesto Aioli: * 2 tbsp mayonnaise * 1 tbsp pesto * ½ tsp lemon juice * ⅛ tsp garlic powder * Black pepper Optional balsamic finish: * 1 tsp balsamic glaze 1. Make the pesto aioli: Mix together: * Mayo * Pesto * Lemon juice * Garlic powder * Black pepper Set aside. 2. Blister the tomatoes: Heat a skillet over medium-high heat. * Lightly coat the tomato rounds with olive oil. * Season with salt and pepper. * Sear 60–90 seconds per side until lightly browned and blistered. * Remove and set aside. 3. Build the sandwich: Spread pesto aioli on both slices of sourdough. Layer: Sourdough → turkey → blistered tomatoes → Provolone Don’t add the arugula yet. 4. Crispy Parmesan Crust: * Spread a very thin layer of mayo on the outside of both sourdough slices. * Sprinkle finely grated Parmesan evenly over the mayo, pressing it in lightly. * Place Parmesan-side down in a skillet over medium-low heat. * Cook until deeply golden and crispy, about 3–4 minutes per side. * Flip carefully and repeat. Place in a skillet over medium-low heat. Cook slowly until the bread is deep golden brown and the provolone is completely melted, about 3–4 minutes per side. 5. Finish: Open the sandwich after toasting and add: * A handful of arugula * Small drizzle of balsamic glaze * A little extra pesto aioli if you want it saucier #homecooking #homemade #foodtiktok #sandwich #turkeypestomelt - @jake_spinek