Beer-marinated roast turkey sandwiches with red pepper pesto sauce

Ingredients:

Turkey

• 350 ml of light beer
• 3 tablespoons coarse grain Dijon mustard
• Coarse salt and freshly ground pepper
• 1100 – 1300 g of bone-in, skinless turkey breast, washed and patted dry

Pesto sauce

• 3 large red bell peppers
• 1/2 cup fresh basil leaves
• 2 cloves of garlic
• 1/4 tbsp. grated parmesan cheese
• 1/4 cup toasted pine nuts
• 1/4 tsp red hot pepper petals
• 1/4 tsp anchovy paste
• Coarse salt and freshly ground pepper
• 1/4 cup extra virgin olive oil
• 450 gr. sourdough bread
• Shredded lettuce
• 3 slices of provolone cheese

Sandwiches

• 3/4 cup pickled Italian vegetables jardiniere without liquid.

Preparation:

1. Marinate the turkey: In a 4.5-quart (1.5-quart) container with a lid, combine the beer, mustard, and 1 teaspoon each of salt and pepper. Add the turkey, seal the container, and place it in a large bowl. Refrigerate for 45 minutes.
2. Meanwhile, prepare the pesto sauce: Grill the bell peppers over a gas stovetop or in a preheated oven with the grill function until charred. Turn them occasionally with tongs. Place the peppers in a bag and let them cool for 10 minutes. Peel, stem, and seed them (do not rinse).
3. In a food processor, process the bell pepper, basil, garlic, Parmesan, pine nuts, red pepper flakes, anchovy paste, 1/2 teaspoon salt, and 1 teaspoon black pepper until smooth.
4. With the food processor running, slowly add olive oil through the olive oil chute. Season with salt and pepper if needed. If you don't need the pesto right away, refrigerate it.
5. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Remove the turkey from the marinade (do not rinse it) and place it on a rack placed over a flat baking sheet. Roast for about 1 hour, until a thermometer reads 160 degrees Fahrenheit (70 degrees Celsius) in the thickest part of the breast. Transfer the turkey to a cutting board and let it cool.
6. Make sandwiches: Remove the meat from the bones and slice diagonally into 2.2 cm thick pieces. Coarsely chop the marinated vegetables and toss them in a bowl with 1/4 cup pesto. Cut the bread in half down the middle to form a giant bun. Scoop out some of the bread crumb from the top half. Spread both halves with pesto. Layer the lettuce, provolone cheese, turkey, and the vegetable-pesto mixture on the bottom half of the loaf, then top with the other half. Wrap tightly in plastic wrap to hold the sandwich together. Refrigerate for 20 minutes, then cut into pieces.