|16 slices||whole wheat bread|
|3 (4 ounce) jars||Pastene Diced Pimentos, drained|
|1 cup||pickled okra, sliced|
|½ cup||fresh parsley, chopped|
|¼ cup||fresh chives, chopped|
|7-10||Pastene Sweet Banana Peppers, chopped finely|
|7-10||Pastene Deli Sliced Hot Cherry Peppers|
|¼ cup||Pastene Extra Virgin Olive Oil|
|2 Tbsp||whole-grain Dijon mustard|
|1½ Tbsp||Pastene Hot Crushed Peppers|
|½ jar||Pastene Basil Pesto Sauce|
|16 slices||cooked bacon|
|½ lb||smoked turkey slices|
|8 slices||sharp Cheddar cheese|
|¼||salt 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.