Turkey Sandwiches with Pesto Mayonnaise and Dried Cranberries

Serves 4


4 ciabatta or picollo rolls, split in half
1/4 cup prepared pesto mayonnaise
1/4 cup dried cranberries
3 tablespoons coarsely grated Parmesan
1 lb sliced baked turkey breast
4 slices provolone cheese
2 cups baby spinach leaves


  1. Place rolls on work surface, cut sides up. Spread the pesto mayonnaise on both sides of the rolls to taste and sprinkle the cranberries across the bottom pieces. Top the cranberries with a light layer of parmesan cheese and arrange the sliced turkey evenly over the parmesan. Top with a slice of provolone cheese and the spinach. Place the top piece of roll over the spinach, pressing down to adhere.