This is a sandwich you finish in your kitchen. Split ciabatta rolls, toast the cut sides hard under the broiler, and spread pesto on every one. Mozzarella and a pinch of oregano go on the tops, turkey and thick tomato slices on the bottoms, and everything goes back under the broiler until the cheese melts. Let them cool, close them, wrap each one in foil and chill them. At the lot they come out of the cooler ready to cut, with no grill and no cooking. If there is a grill going, the same foil packs warm through on the grate.
Cook ahead: Toast, build and broil at home, about 35 minutes for 8, then chill them wrapped. At the lot: They ride in the cooler at 40°F or below and get cut at the tent, about 5 minutes. With a grill, warm the foil packs to 165°F; plan on about 30 minutes counting the heat-up. Homegating: Eat them hot, straight off the pan.
40°F
In the cooler till you cut them
2 PANS
Under the broiler at home
165°F
If you warm them on the grill
8
Serves
Ingredients
Sandwiches
- 8 ciabatta rolls, about 4 by 5 inches (or 2 ciabatta loaves, each cut into 4)
- ¾ cup basil pesto, from the refrigerated case or homemade
- 2 lb sliced or pulled cooked turkey (deli roast turkey, a store-roasted turkey breast or leftover roast turkey)
- 8 oz mozzarella, sliced
- 3 large tomatoes, cut into 16 thick slices
- 2 tsp dried oregano
- ½ tsp kosher salt (Diamond Crystal; ¼ tsp if Morton)
- ½ tsp black pepper
Steps
At home
- Heat the broiler with a rack about 6 inches from the heat. Split the rolls and lay them cut side up on two sheet pans, 4 rolls to a pan. Toast one pan at a time 2 to 3 minutes, until the cut sides are deep brown and the edges go dark. Watch them; it goes fast.
- Spread the pesto over every cut side, all the way to the edges.
- On the top halves, lay the mozzarella and sprinkle half the oregano. On the bottom halves, pile the turkey and lay two tomato slices on each. Season the tomatoes with the salt, pepper and the rest of the oregano.
- Broil one pan at a time 3 to 4 minutes, until the cheese melts and the tomatoes soften.
- Let them cool on the pans 15 minutes. Close the sandwiches, wrap each one tight in foil and get them into the fridge within 2 hours of the broiler. Chill them overnight, or at least until they're cold through.
At the lot
- Carry them wrapped in the cooler at 40°F or below, on top, with nothing raw above them.
- At the tent, unwrap them and cut each one in half with a serrated knife. Cut sandwiches sit out no more than 2 hours, or 1 hour above 90°F.
- To serve them warm, heat the grill to medium and set the foil packs over indirect heat. Turn them once and heat until the center reads 165°F, 15 to 20 minutes. Eat them right away or keep them at 140°F or above.
Pack for the lot
Can you make turkey pesto sandwiches the night before?
Yes. Toast the cut sides hard, build and broil them, then wrap them in foil and chill them overnight. Keep them at 40°F or below until you cut them.
Should you toast ciabatta for a sandwich?
For one that rides in a cooler, yes. A dark-toasted face slows the pesto and tomato from soaking in, so the bread holds up until you eat it.
What cheese goes on a turkey pesto sandwich?
Mozzarella melts smooth and stays mild next to the pesto. Provolone works too.
Does pesto need to stay cold?
Yes. Pesto is garlic in oil, so keep it in the fridge, and keep the built sandwiches at 40°F or below. Out of the cooler, they sit no more than 2 hours, or 1 hour above 90°F.
Can you warm them at the tailgate?
Yes. Leave them in the foil, set them over indirect medium heat on the grill, turn once, and heat until the center reads 165°F, 15 to 20 minutes.
More for a no-grill lot: tailgating without a grill, a muffuletta and pimento cheese sandwiches. Packing it cold? See how to pack a cooler for a tailgate. More sandwiches: pastrami on rye and Cuban sandwiches. Set out Texas caviar and sweet tea lemonade.
