Sun-dried Tomato Pesto Turkey Sandwich: A Gourmet Lunchtime Delight

For the Spread:
- 1/2 cup tahini (or mayo)
- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1-2 cloves garlic, grated
- Salt and black pepper to taste
- 1/2 cup grated Parmesan
For the Sandwich:
- 1 loaf Ciabatta bread, halved lengthwise
- 1/2 cup basil pesto
- 1/2 cup oil-packed sun-dried tomatoes, sliced
- 1/2 cup sliced pepperoncini
- 6-12 thin slices deli-style turkey
- 6 slices Gouda or Havarti cheese
- 6 slices Provolone cheese
- 1 avocado, sliced
- 1 cup fresh broccoli sprouts/microgreens

In a bowl, whisk together tahini, olive oil, lemon juice, Dijon mustard, Worcestershire sauce, garlic, salt, black pepper, and grated Parmesan until smooth. Set aside.
Open the Ciabatta loaf and spread each side with the tahini mixture. Then, layer one side with basil pesto.
Arrange sun-dried tomatoes, pepperoncini, turkey slices, Gouda or Havarti cheese, Provolone cheese, avocado slices, and broccoli sprouts over the pesto.
Close the sandwich with the other half of the Ciabatta loaf. Press down gently to compact the fillings slightly.
Slice the sandwich into individual portions and serve immediately.

For an added dimension of flavor, you can grill the turkey slices briefly before assembling the sandwich.

Keto Version: Use a low-carb, keto-friendly bread substitute and skip the honey in the tahini spread.
Low-Carb Version: Follow the keto suggestions or serve the fillings as a salad without the bread for a low-carb meal option.

Estimated nutritional values per serving (assumes 6 servings):

The Sun-dried Tomato Pesto Turkey Sandwich is not just a meal; it’s a culinary journey that brings the essence of

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