4 slices bread (your favorite)
8 ounces sliced deli turkey lunch meat
4 to 8 slices cheese (depending on thickness)
½ cup thick-cut cooked and crispy bacon, torn into large pieces
2 cups Florida arugula
¼ cup Florida arugula pesto
1 teaspoon Florida all-purpose seasoning blend
Mayonnaise and Dijon mustard, as desired
Sea salt and fresh ground pepper, to taste
Preheat the oven broiler on high. On a cookie sheet, add all 4 slices of bread. Lightly add mayonnaise and Dijon mustard to the top of each slice. Evenly distribute the sliced turkey on top of all 4 bread slices. Add the cheese on top of the turkey and lightly drizzle with arugula pesto and seasoning blend. Place the cookie sheet in the preheated oven on the middle rack. Broil the open-faced turkey sandwiches for 3 to 4 minutes while keeping a close eye on them, until the cheese is melted and bubbly. Remove the sandwiches from the oven and cool slightly. Garnish with an even amount of arugula and crispy cooked bacon. Drizzle the reserved arugula pesto over the entire sandwich. Serve warm with sliced seasonal Florida fruit on the side.
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