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For more great recipe ideas using leftovers read Recipe Remix - Turn boring leftovers into exciting and delicious new dishes
12 ounces Italian bread, cut in half lengthwise
Dressing:
1/3 cup Pompeian
Extra Virgin Olive Oil
2
tablespoons Pompeian Red Wine Vinegar
1 tablespoon Dijon mustard
1 tablespoon fresh, chopped rosemary or 1 teaspoon dried rosemary leaves, crumbled
2 medium garlic cloves,
minced
Salt and pepper to taste
1/8 teaspoon dried pepper flakes, optional
1/
2 cup chopped, fresh basil or 2 1/2 tablespoons dried basil leaves
Filling:
1 cup thinly sliced leftover cooked turkey or chicken (about 5 ounces)
1
large tomato, thinly sliced
4 slices Monterey Jack cheese with peppers, provolone, or mozzarella (about 3 ounces total)
Whisk all dressing ingredients, except basil, in small bowl. Lightly
brush outside of bread halves with 1 tablespoon dressing mixture and
place, cut side up, on a clean work surface. Stir basil into dressing
mixture and spoon over bottom half of bread. Arrange turkey, tomato, and
cheese on top. Sprinkle lightly with salt and pepper, if desired. Top
with remaining bread half and press down firmly to adhere.
Heat
large, nonstick skillet over medium low heat until hot. Place sandwich
in skillet, cover with a sheet of foil, top with a dinner plate and
several bread plates (This will weigh the sandwiches down, to help cook
evenly and absorb flavors.) Cook 8 minutes on each side, or until golden
brown and cheese is beginning to melt.
Place on cutting board, and using a serrated knife, cut into four equal pieces.