Turkey Sandwich with Romesco & Summer Veggies

Romesco                                    

• 3 roma tomatoes                            

• l small jar piquillo peppers                            

• l slice 1979 bread                             

• 6 cloves garlic                            

• l tablespoon red wine vinegar                            

• l/2 teaspoon salt                            

Directions: Preheat an oven to 375F. Cut the roma tomatoes in half, place them cut-side up on baking sheet. place a clove of garlic on each half of the roma tomatoes. Drizzle with olive oil, salt & pepper. Tear the bread into marble to golf ball sized pieces, toss in olive oil and place on the baking sheet. Bake the tomatoes & bread in the oven until the bread is toasted and the tomatoes are cooked through with some color. Remove from the oven. Place all ingredients in a blender and blend until smooth.                                     

To Assemble                                

• l eggplant                            

• l zucchini                            

• l/2    turkey                            

• 4 slices 1979 bread                            

• l/2 cup arugula                                                    

Directions: Slice the zucchini and eggplant into 1/4" pieces. Lay flat on a baking sheet, coat with olive oil, salt & pepper. Bake at 375F until golden in color and soft. Once the veggies are roasted, place the turkey in a bowl with the romesco and toss thoroughly to combine, it's ok to shred the turkey a bit. Assemble the sandwich with the bread, turkey dressed in romesco, and the roasted veggies, top with arugula.