4 large hard rolls, split
2 tablespoons olive oil
4 ¼-inch-thick slices mozzarella cheese
8 ounces mesquite-smoked turkey breast
½ cup pesto
2 Peloponnese Flame Roasted Sweet Peppers, cut in half
Brush cut sides of rolls with oil. Broil 4 inches from heat source 2–3 minutes or until lightly toasted.
Layer cheese, turkey and roasted pepper on bottom halves of rolls. Drizzle with pesto. Cover with top halves of rolls.