Tuscan Turkey Melt

Let's be honest with each other for a minute here, okay? I make a lot of food and *most* of the food I make comes out really, really yummy and I'm usually very happy with it. Well, I'm not sure how to properly convey the message I'm wanting to convey here but I'll give it a try...

You. Have. To. Make. This. Sandwich.

Did you understand what I was trying to say there? I care about you deeply and I want only the best food for you... So, I need you to make this Tuscan Turkey Melt and then I need you to come back here and tell me how it made you feel afterward. I'm pretty sure this sandwich has changed my life and opened my eyes to a whole new world of sandwich-eating.

You see this? This is the beginning of a very beautiful sun-dried tomato sauce that is one of my favorite things EVER. I would eat this with a spoon if I could, but that would just be weird...

It becomes a very beautiful color once it's blended. See? How could you not want to eat it?

It's stacked with delicious herbed turkey and dry salami (placed beautifully by my darling husband!) Let's all give my hubby a hand for being such an amazing salami-placer. Great job, honey!

Now it's starting to look pretty...

Cheese! Lots o' cheese! This is a melt afterall, so we're going to need a whole lot of cheese.

Then, a little spinach... 

And roasted red bell peppers! My favorite. They're so beautiful, aren't they? I just love their vibrant color! They just scream "Look at me! I'm so pretty and you should devour me!"

And then... and then... the sauce. The SAUCE! Hands down the best part of the sandwich. I was tempted to just dump the whole thing of sauce on just one of the sandwiches but my hubby talked me out of it and brought me back to reality, where just because something is delicious, it doesn't mean you have to overdo it. Darn him and his wisdom.

Just looking at this picture, you know you're in for a treat. You know that there is no way this isn't going to be the best Tuscan Turkey Melt you've ever had. Or maybe even the best sandwich you've ever had *fingers crossed*. 

So, before you do anything else, put down whatever it is you're doing, go to the store and buy the ingredients for this sandwich. Then, at your earliest convenience, make this Tuscan Turkey Melt. Make it. Do it. Peer pressure!! You won't be sorry. Your tastebuds will thank you. All will be well in the world. Now, go!

Tuscan Turkey Melt:

{Print Recipe}

Ingredients:

• 4 slices sourdough bread 
• 6 thick slices herbed deli turkey (we used a garlic herb turkey breast!)
• 12 slices dried salami
• 6 slices provolone cheese
• 1 cup fresh spinach leaves
• 1 red bell pepper, stem removed, halved and deseeded
• 1 teaspoon olive oil
• Sea salt

for the Sun-dried tomato sauce:

• 5 sun-dried tomatoes (not packed in oil), chopped
• 1/2 cup + 1 tablespoon mayonnaise
• 1 large clove garlic, minced
• 2 large basil leaves, torn in half

Directions:

Preheat oven to 425 degrees. Place bell pepper on a baking sheet, drizzle with olive oil and sprinkle with a little sea salt. Roast in oven, turning twice, for about 25-30 minutes, or until skin is charred and wrinkly. Remove from oven, place in ziptop bag and set aside for 10-15 minutes. Turn oven down to 400 degrees.

Place sun-dried tomatoes, mayonnaise, garlic and basil in a food processor and pulse until it becomes a pretty coral color, but there are still chunks of sun-dried tomato left. Set aside.

Butter one side of your sourdough bread and place it on a baking sheet. Repeat with other bread slices. Now, layer on the turkey, then the salami, then the provolone on two of the bread slices. Remove stems from the spinach and layer on top of the cheese.

Remove peppers from bag and remove skin, Cut pepper into 3 equal pieces and place over the spinach. 

Spread half of the sun-dried tomato mixture over the remaining bread (the non-buttered side!) Top sandwich with bread (butter side out!)

Place a heavy baking sheet over the top of the sandwiches and place in the oven. Bake for 18-20 minutes, check bread and make sure it's getting crispy, then remove the top baking sheet, crank oven to 475 degrees and bake for additional 5 minutes.

Remove from oven when bread is crispy and starting to brown and cheese is melty and delicious.

Cut sandwiches in half and serve right away to hungry family members.

Enjoy!

Makes 2 (large) sandwiches.

The Best Turkey Pot Pie

Hello all! I hope you had a wonderful Thanksgiving! Hopefully you made some delicious food, relaxed a little and got to enjoy some good company! I love the holiday season so much, especially the food part. There's nothing more fun to me than the night before a big holiday... I love being in the kitchen, cooking up yummy food and knowing that the next day we will be surrounded by our family! But, I must say... One of my favorite parts about holidays, especially Thanksgiving, is the leftovers. I love finding new ways to use the leftover turkey, stuffing and cranberry sauce! 

The recipe below is one of my all-time favorite holiday recipes. Seriously. It is the most flavorful, mouth watering, savory pie in the world. My husband adores it, my daughter loves it, and I look forward to it all year. After you make this little piece of heaven there will be no going back to the "other" turkey pot pies out there. This is the turkey pot pie. The only turkey pot pie. Now go... go grab some leftover turkey and whip up one, two or even three of these babies (they freeze well!). You're so, so welcome.

The Best Turkey Pot Pie Recipe:  {Print Recipe}

Ingredients:

2 (9 inch) unbaked pie crusts (I use this recipe from Martha Stewart. It is buttery and perfect. I don't use a food processor, I just use my hands to mix in the butter and a fork for the water.)

4 tablespoons butter (I personally like salted butter)

1 small onion (diced)

2 stalks of celery (chopped)

2 carrots (chopped)

3 medium potatoes (diced, small)

1 teaspoon dried oregano

3 tablespoons dried parsley

2 cubes chicken bouillon

2 cups water

1 3/4 cups turkey

3 tablespoons flour

1/2 cup milk

Salt & pepper

Instructions:

Preheat oven to 425 degrees.

Melt 2 tablespoons butter in large skillet over medium heat. Place carrots, onion and celery in pan and sprinkle oregano and parsley over the top. Sautee veggies and herbs until they just start to become tender. You don't want them too tender yet! 

Add potatoes, water and chicken bouillon to pan. Mix until bouillon breaks apart and makes a broth.  Cook until potatoes are just tender, not mushy (about 5-8 minutes) and broth has significantly reduced. 

In a separate skillet, melt 2 tablespoons of butter, add flour and stir. Once combined, add turkey and stir until coated with the flour mixture. Add milk and bring to a boil. 

Add turkey mixture to vegetable mixture and cook for 2-3 minutes, or until it creates a nice, thick sauce. Taste your mixture and add salt and pepper if needed.

Pour your filling into your pie crust, place on the top crust and seal. Don't forget to make a couple of vents on the top!

Place pie in oven and bake for 15 minutes. Reduce heat to 350 and bake for an additional 20 minutes, or until crust is golden. 

Remove the pie from your oven and allow it to sit for 4-5 minutes before you serve. This will help keep the filling from spilling out when you cut it!

Enjoy!