Emeril's Pressed Roast Turkey, Pesto and Provolone Sandwiches

Ingredients

Cooking Directions

Lay the bread slices on a clean work surface, and spread 1 1/2 teaspoons of the pesto over one side of

each slice of bread. Divide the cheese evenly among the slices (depending on the size of your cheese slices, you may need to cut them in half so that you can have cheese on both sides). Divide the roast turkey slices evenly among 4 of the bread slices. Place the remaining cheese-topped slices on top of the turkey-topped slices to form 4 sandwiches. Brush the outside of each sandwich with some of the olive oil.

Preheat a grill pan over medium heat. When it is hot, add the sandwiches, in batches if necessary, and

weight them with a sandwich press or another skillet (or other heavy object). Cook until the sandwiches

are golden brown and crisp and the cheese has melted, 4 to 6 minutes per side. Remove the sandwiches, cut in half on the diagonal, and serve immediately.

Note: Though we prefer the crisp, ridged exterior you get when these sandwiches are cooked in a grill

pan, they can also be cooked in a sauté pan or panini press; the cook time will vary slightly.

Recipe courtesy Emeril Lagasse, Emeril 20-40-60: Fresh Food Fast, HarperCollins Publisher, New York, 2009, copyright MSLO, Inc., all rights reserved

This recipe was styled by chef Karen Pickus for Good Morning America.