• 4 (2-ounce) Turano French Rolls
• 1 tablespoon pesto
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon basil
• Salt and pepper to taste
• 1/8 teaspoon walnut pieces
• 2 cups trimmed arugula
• 8 ounces thinly sliced cooked turkey breast
• 8 tomato filets
• 1 cup spinach
• 4 (1-ounce) slices part-skim mozzarella cheese

• Preheat oven to 400*F.
• Toss tomato filets in olive oil then transfer skin-side-down to a baking sheet. Roast 10-15 minutes until slightly charred and skin is loosened. Let stand at room temperature.
• Combine spinach, basil, walnut pieces, salt, pepper and lemon juice in the bowl of a food processor. Pulse to combine.
• While the food processor is running, slowly drizzle in olive oil until mixture is smooth.
• Remove skins from tomato filets. These should peel away easily.
• Layer cheese, pesto, turkey breast and tomatoes evenly on sub rolls and serve.