For this sandwich, I spread store-bought pesto on a whole wheat pita pocket. I sliced mozzarella cheese and turkey breast slices and stuffed them into the pocket.
I cut grape tomatoes in half, drizzled them with olive oil, and seasoned them with salt and pepper. I roasted them at 375* for about 10 minutes. When they were soft and caramelized I put them in the pocket. Afterwards, I toasted the pita pocket in foil until the cheese melted for about 10 minutes.
This was one yummy sandwich!
** I am attempting to make 52 sandwiches. Read more about how this project got started here. See all the sandwiches I've made so far here.**
