3 Each Roma tomatoes
3 oz olive oil
To taste salt and freshly ground black pepper
1 tsp fresh thyme
1 c fresh cilantro
1-1/2 c basil pesto
2 Loaves French baguette
18 oz OVEN ROASTED TURKEY MEDALLIONS, sliced on diagonal
12 oz Fontina cheese, shredded
Core, seed and cut tomatoes in half. Roast with olive oil, salt, pepper and fresh thyme until colored and soft. Cool completely.
Cut roasted tomatoes into 1-inch slices.
Add cilantro to basil pesto in a blender. Puree and reserve.
Cut loaves into 12 thin 6-inch long slices. Lightly batter and toast.
Preheat oven to 400 degrees F.
Place toasted French bread on a baking sheet in one layer.
Drizzle each slice of French bread with 1 ounce Pesto Blend.
Shingle cooked turkey medallions and tomato slices atop each slice of French bread, alternating each.
Top each with 1 ounce Fontina.
Bake in oven until cheese is lightly melted. Serve immediately.