Turkey & Provolone Sandwich
"The food court sandwich that disappeared, came back, and we never stopped talking about it."
Costco Copycat — This is a homemade version of the Costco Food Court item. See it in store →
The Game Plan
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Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil for easy cleanup.
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Slice the hoagie rolls lengthwise, leaving one side attached like a hinge so they open like a book. Open them up and lay them cut-side up on the baking sheet.
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If you want extra-crispy bread, brush the cut sides of the rolls with a thin layer of olive oil before adding toppings. This also creates a moisture barrier so the bread won't get soggy later.
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Layer 4-5 slices of turkey breast on the bottom half of each roll. Fold the slices loosely rather than laying them flat — it creates little air pockets that make the sandwich feel more substantial and less like deli counter sadness.
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Top the turkey with 2 slices of provolone per sandwich, slightly overlapping so you get cheese in every bite.
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Toast open-faced in the oven for 3-4 minutes, until the cheese is melted and bubbly and the edges of the bread are just starting to turn golden and crisp.
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Pull from the oven. Spread the pesto mayo on the top half of each roll. Add mustard if you like — a thin line down the center is the classic move.
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Layer on the lettuce and tomato slices. Season the tomato with a tiny pinch of salt and pepper. This sounds fussy but it makes a real difference — it wakes the tomato up.
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Close the sandwiches, press down gently, and slice in half on the diagonal if you're feeling civilized. Serve immediately.
