3/4 cup mayonnaise
1/4 cup basil pesto
16 slices crusty Italian bread
1/4 cup butter or margarine, softened
8 slices cooked turkey (3/4 lb)
1 can (14 oz) artichoke hearts, drained, chopped
3 medium plum (Roma) tomatoes, sliced
8 slices (1 oz each) Fontina or provolone cheese
In small bowl, mix mayonnaise and pesto.
Spread 1 side of each bread slice with butter. Turn bread slices butter sides down; spread other sides with 1 tablespoon pesto mixture each. Top 8 bread slices with turkey, artichokes, tomatoes and cheese. Top with remaining bread slices, butter sides up.
In sandwich grill or 12-inch skillet, cook sandwiches over medium heat 3 to 4 minutes, turning once, until bread is toasted and cheese is melted.