Bold Aloha Sunshine Turkey Breast Caprese Sandwich
For vinaigrette: In the bowl of a food processor, combine basil, parsley, garlic, vinegar, mustard, salt and pepper. Blend to a corse paste.
With the motor running, slowly add the olive oil and blend until smooth (you can also make this with a mortar and pestle if you prefer).
Lay the bread on a large cutting board. Use a large, sharp, serrated knife to carefully slice it in half, like cutting a cake into layers
Drizzle and spread all of the vinaigrette evenly over the two cut halves of bread.
Layer the sandwich components evenly over one half of the bread, sprinkling each layer with a bit of salt and pepper, in this order: From bottom to top: Mozzarella, Turkey, Tomatoes, Avocado, Onion, Arugula
Drizzle a bit of olive oil over the arugula, then top with the other half of the bread.
Wrap the sandwich snugly in aluminum foil and place it on a small, rimmed baking sheet to catch any drips.
Place it in the refrigerator and set something heavy on top.
After an hour or two, flip the sandwich over and continue pressing it for a total of 4 – 24 hours.
If you have a grill or griddle large enough to accommodate the whole sandwich, leave it whole. Otherwise, unwrap it, place it on a large cutting board, and use a large chef’s or bread knife to cut it in half crosswise.
Coat a wide skillet with a thin layer of olive oil. Place it over a medium flame until the oil shimmers, then add one sandwich half.
Top the sandwich with a piece of foil and place something heavy (yet heat-proof) on top of it.
Cook on the first side until the bread is crisp and golden, a minute or two.
Flip the sandwich and heat and press it on the second side until golden and crisp, another minute or two.
Return the sandwich to the cutting board, cut into pieces, and devour immediately.
Repeat with the other sandwich half (or save it in the fridge for up to 2 days to toast when ready to serve).