Romesco Turkey Sandwich

This Romesco Turkey Sandwich with heirloom tomatoes and sharp cheddar is a simple yet flavor-packed combination that’s perfect for summer. It is the kind of sandwich that feels both fresh and satisfying—ideal for lunch or an easy weeknight dinner.

I first learned how to make romesco sauce while doing a summer program at Le Cordon Bleu, and it quickly became one of my favorite takeaways from the program. The blend of roasted red peppers, almonds, garlic, and olive oil is deeply flavorful yet surprisingly easy to make. We used it in class as a sauce for grilled fish, but I loved how versatile it was and started using it in all kinds of ways once I got home.

Now I make romesco in big batches and keep it in a jar in the fridge, ready to spoon over everything. It adds instant flavor to sandwiches like this turkey and tomato one, but it’s also amazing on roasted veggies, grilled chicken, or tossed with a salad. It’s one of those sauces that makes anything taste more interesting—rich, smoky, and just a little bit nutty.

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Romesco Turkey Sandwich

This Romesco Turkey Sandwich with heirloom tomatoes and sharp cheddar is a simple yet flavor-packed combination that’s perfect for summer.

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Ingredients

The romesco sauce: 

• ▢ 1 red pepper (romano if you have it, but bell works in a pinch)
• ▢ 1/2 cup sweet cherry tomatoes
• ▢ 2 garlic cloves
• ▢ 1/2  slice of toasted sliced white bread
• ▢ Small handful of almonds or hazelnuts
• ▢ A glug of good olive oil
• ▢ A drizzle of sherry or champagne vinegar 
• ▢ Salt
• ▢ Pepper

The rest:

• ▢ Bread of choice
• ▢ Heirloom tomatoes
• ▢ Red onion 
• ▢ A handful of basil
• ▢ 3 Slices of sharp cheddar
• ▢ Another drizzle of olive oil and champagne vinegar 

Instructions 

• Preheat oven to 400. Add pepper, cherry tomatoes and garlic to an oven safe pan and drizzle with olive oil, salt and pepper. Cook for about 20 min, or until tender and the skin can be peeled (check and move around halfway through cooking). Remove and let cool while you prep everything else.
• When the pepper, tomato and garlic is cool enough to touch, peel the skin, remove the seeds, and add to a blender (or mortar and pestle) along with the pepper oil from the pan, vinegar and olive oil. Blend and season to taste.
• Slice tomatoes and season with salt and pepper. Drizzle with olive and champagne vinegar. Toast bread and spread on romesco. Add turkey, tomatoes, cheese, basil and a little sliced red onion. Enjoy! 

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