For the Sun-Dried Tomato Pesto:

• 1/2 cup sun-dried tomatoes (packed in oil, drained)
• 1/4 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 2 tablespoons pine nuts (or walnuts)
• 1 clove garlic
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional, for heat)

For the Sandwich:

• 4 slices ciabatta or sourdough bread
• 2 tablespoons butter or olive oil (for toasting)
• 8 oz sliced roasted turkey breast
• 4 slices fresh mozzarella (or provolone)
• 1/2 cup baby spinach or arugula
• 1 small tomato, sliced
• 1 tablespoon mayonnaise (optional)