Pesto Provolone Sandwiches

In college I lived in a sorority house. GO DELTA GAMMA :) When living there I ate a lot because we had a cook who made lunch and dinner 5 days a week.  I would just sit in the kitchen and watch her cook while other girls would go out and play (okay now I sound like I didn't have a life but between that and dancing for the Utah Jazz... well, I guess I didn't :) ) One of my favorite recipes she made  was sandwiches similar to the recipe I am going to share. I loved how she made them BUT after getting married I had to adjust the recipe so my husband would actually eat them. (lets be honest, his taste buds are like a 6 year old)

I like to do a couple versions of this recipe so I will also share my substitutes.

Foccacia bread if you want a softer sandwich or ciabatta bread for more of a crunch (I prefer ciabatta)
Smoked Turkey
Provolone cheese or my favorite Havarti (it's a softer cheese)
Thinly sliced tomatoes or sun dried tomatoes
Salt and Pepper
Pesto
balsamic vinegar
**optional red onion slices and 2 tbsp butter

If you are doing the red onions ( I don't because Mr. Parry doesn't like them) then...
melt butter in skillet over medium heat and saute' onions for about 5-8 minutes.

1.Cut bread in half crosswise, to make a top and bottom of sandwich
2. Spread pesto onto top of the bread (Less for the foccacia bread and more for the ciabatta bread
3. On bottom half of the bread drizzle balsamic vinegar ( just a little goes a long way)
4. Layer turkey, *onion, tomatoes salt, pepper and cheese.
5. Put top on sandwich and wrap in foil
6. Bake in 350 oven approx. 15-20 until the cheese melts
7. remove from oven and then serve warm

for a better display you can unwrap all the sandwiches but I personally like to keep it in the foil to keep them warm and on a bonus it keeps all the extra melted cheese in there so you can eat it off the foil, now that's classy!