Have you tried the new turkey and provolone sandwich at the Costco food court? It is DELISH. However, that soft little white roll acts as the perfect butter sponge, soaking up calories just as well as my hips do. And my hips don’t lie.
The sandwich is pretty simple; pesto, deli-sliced turkey, tomato, provolone, and onion. In this recipe, I just transfered those same toppings into a nice little baked braid of whole-wheat and Italian herb bread. At least half the calories, and twice the flavor! Try it out.
Turkey Pesto Braided Sandwich
Whole Wheat Dough:
1 1/2 cups warm water
1 teaspoon honey
2 1/4 teaspoons yeast
2 tablespoons olive oil
2 cups white flour (+ more, if needed)
1 1/2 cups wheat flour
1 1/2 teaspoons salt
1 Tablespoon dried Italian herb blend
Pesto (depending on taste – I used just over 1/2 cup total)
Provolone cheese, sliced
Red onion, sliced or diced
Directions:Making the dough: 1. In a large bowl combine honey and warm water. Sprinkle yeast on top. (If you are unsure if your yeast is good, you can let the yeast and water sit for about 10 minutes while it proofs and becomes bubbly and frothy.)
2. Add in olive oil and wheat flour, stir to combine. Add in salt and Italian herb blend.
3. Knead in white flour, about 1/2 cup at a time until the dough is no longer sticky. Knead until smooth – for about 10 minutes.
4. Place dough in a lightly greased large bowl, and cover. Allow to rise about 1 hour, or until doubled.
… or just stick everything in your bread maker…
Making the sandwich:
1. Roll out dough to about a 16×24-inch rectangle. Cut in half, hamburger style.
2. Transfer the dough onto two cookie sheets or parchment paper. Top the middle third of the each section of dough, length-wise, with your sandwich toppings: pesto, turkey, tomato, provolone, and then onions. Try to keep the toppings about 1-inch away from the edge of the dough and make sure that your tomatoes will not touch the dough when braided up – it will make the dough soggy. 🙁
4. I did one braid with onions, one without – so I sprinkled some leftover diced onions on top of the onion braid – so we could easily tell which was which.
5. Let the dough rise one more time for about 30 minutes.
6. Bake at 350 until brown. I forgot to time mine, but I would guess it took about 40 minutes or so to cook. Each braid will be different – depending on how thick or then you rolled out your dough.