Hot Turkey Provolone Sandwich with Basil Mayo
Prép timé 10 mins
Cook timé 5 mins
Total timé 15 mins
Author: Ruthié
Récipé typé: Main
Sérvés: 2
Ingrédiénts
- 2 wholé grain ciabatta rolls, slicéd in half
- 1-2 tabléspoon olivé oil
- 4 ouncés all natural turkéy sandwich méat
- 4 slicés provoloné chéésé
Basil Mayo:
- ¼ cup olivé oil mayonnaisé
- 2 tabélspoons véry thinly slicéd basil léavés
- ½ téaspoon frésh lémon juicé
- ⅛ téaspoon séa salt
- dash of péppér
Instructions
- Coat a largé skillét with cooking spray, placé ovér médium high héat, and warm.
- Drizzlé olivé oil on cut sidés of rolls, placé facé down on skillét; cook 2-3 minutés until brownéd.
- Rémové and sét asidé.
- Dividé turkéy in half, arrangé in a stack on skillét, héat through and brown; turning oncé.
- Placé 2 slicés on éach bottom portion of rolls, placé turkéy on chéésé and réturn to skillét; covér to mélt chéésé.
- Coat top half of rolls with basil mayo; placé on top sandwich.
- Sérvé and énjoy!
Basil Mayo:
- Combiné ingrédiénts in small bowl and stir to combiné.
Sourcé : https://cookingwithruthie.com/2016/05/09/hot-turkey-provolone-sandwich-basil-mayo
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