Smoked Turkey and Roasted Veggie Sandwich with Pesto

[KatherineB]

Smoked Turkey & Roasted Vegetable Sandwich with Fresh Pesto
By Katie Biehler
Serves 4

Ingredients
1 loaf fresh sourdough bread, sliced into sandwich slices
½ pound thinly sliced smoked turkey breast
2 large red bell peppers, cut into medium panels
2 medium onions, cut into thick rounds
2 medium zucchinis, cut into medium panels
2 medium tomatoes, sliced into 4 slices each
1 ½ cups arugula
¼ cup extra virgin olive oil
Sea salt and black pepper to taste

Pesto
2.5 cups packed fresh basil leaves
1/3 cup pine nuts, toasted
2 large garlic cloves, chopped
Large pinch of red pepper flakes
¼ cup extra virgin olive oil
¼ cup vegetable stock
2 tablespoons fresh lemon juice
Sea salt and freshly ground black pepper to taste

Directions
1. Preheat oven to 400 degrees.
2.  Lightly brush red bell peppers, onions, zucchini with salt and pepper, and generously season with salt and pepper. Place on 2 parchment lined baking sheets and place in oven. Roast for 30-40 minutes, turning once.
3. While vegetables are roasting, prepare pesto.
4. Place basil, pine nuts, garlic, and red pepper flakes into a food processor and pulse into a coarse consistency. Add vegetable stock, and pulse again. Scrape down sides of the bowl. With the motor running, pour the olive oil into top of food processor in a steady stream. Season the pesto with salt and pepper to taste, and set aside until vegetable are done roasting.
5. Spread a generous amount of pesto on 4 slices of bread. Divide the turkey breast, roasted vegetables, tomato slices, and arugula evenly and place on bread. Cut sandwiches in half and enjoy.