Turkey Pesto Sandwiches
2 tubes/cans refrigerated French Bread dough
2 Tb olive oil, divided
3 Tb grated fresh Parmesan cheese
1 lb. deli sliced turkey
salt and pepper
2 medium red bell peppers
2/3 cups mayonnaise
1/3 cup prepared basil pesto
1/4 tsp Lemon Pepper seasoning
2 cups romaine leaves, washed
Place dough, seam side down on a large cookie sheet. Use serrated knife to make 4 diagonal cuts, 1/2 in deep, on top of each. Using a pastry brush lightly brush dough with olive oil and sprinkle with cheese. Bake at 350 for 26-30 minutes or until deep golden brown. Immediately remove bread to cooking rack and cool completely.
Slice bell peppers into 1/2 inch strips ant toss with remaining 1Tbs. of oil. Place bell pepper slices in a frying pan and cook until tender.
Combine mayo, pesto and lemon pepper. To assemble sandwich, cut bread in half horizontally. Spread half of the presto mixture over cut side of bread bottom, cover with lettuce leaves. Arrange turkey evenly over spinach; top with bell pepper strips. Spread remaining pesto mixture over bottom half. Cut each loaf into 4 sections.