1-1/2 c mayonnaise
1/2 c pesto sauce
As needed HOMEMADE TURKEY BROTH
6 oz OVEN ROASTED TURKEY (equal parts dark and white meat slices)
1 Each ciabatta
As needed unsalted butter
2 Leaves Romaine lettuce
3 Slices red ripe tomato
1 Each dill pickle wedge
Combine mayonnaise and pesto. Cover and hold in refrigerator for service.
Place turkey in turkey broth and gently heat to 165 degrees F. (Do not bring broth to boil or heat higher than 165 F.)
Place turkey in colander and allow to drain for 1-2 minutes.
Slice a ciabatta roll in half, lightly butter and toast.
Spread 1 ounce pesto mayonnaise on each half of ciabatta.
Arrange turkey slices on bottom half of ciabatta. Dress with lettuce leaves and tomato slices.
Cut in half, on the diagonal, and serve with dill pickle wedge.