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Pimiento Salad Club Sandwich


Serves 8
16 sliceswhole wheat bread
3 (4 ounce) jarsPastene Diced Pimentos, drained
1 cuppickled okra, sliced
½ cupfresh parsley, chopped
¼ cupfresh chives, chopped
7-10Pastene Sweet Banana Peppers, chopped finely
7-10Pastene Deli Sliced Hot Cherry Peppers
¼ cupPastene Extra Virgin Olive Oil
2 Tbspwhole-grain Dijon mustard
1½ TbspPastene Hot Crushed Peppers
½ jarPastene Basil Pesto Sauce
½ cupmayonnaise
16 slicescooked bacon
½ lbsmoked turkey slices
8 slicessharp Cheddar cheese
¼salt and pepper
lettuce leaves, torn


  • Stir together pimientos, okra, peppers, parsley, chives, oil, Dijon, and crushed red peppers in a bowl. Season with salt and black pepper.
  • Take two pieces of whole wheat bread to make each sandwich.
  • Spread the inside of the top of the sandwich with mayonnaise, dividing evenly. Spread bottom of sandwich of a layer of pesto and a large amount of pimiento mixture. Top with Cheddar, turkey, bacon, and lettuce, dividing evenly. Chill until ready to serve, up to 12 hours.
  • Once ready to serve, place sandwich into panini press until cheese is melted and top of sandwich is golden brown.

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