Summer time and sandwiches just go together, and this is your perfect sandwich recipe for all boat, beach or park picnicking plans you have this summer. Romesco sauce is a Spanish sauce featuring roasted peppers and almonds - we used it here as a sandwich spread, but you can use your leftovers as a dip for veggies, roasted cauliflower or drizzled over fish. Or just make another delicious sandwich.

For the Romesco:

2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Sherry Vinegar
1 1/2 cup roasted red peppers (about three whole peppers)
1/2 cup whole raw almonds
2 garlic cloves
1 teaspoon salt
1/2 teaspoon paprika (smoked if you have it)

Place all ingredients in a blender or food processor and blend on high until combined about 20 seconds.

1 baguette
1/2 pound of thinly sliced turkey breast
1/2 pound of Manchego cheese, rind removed and thinly sliced
Two large handfuls of arugula

Slice the baguettes in half lengthwise with a serrated knife. Generously spoon the romesco sauce on both sides of the bread, making sure that all surface area of the bread is covered in sauce. Gently fold the turkey slices onto the bottom half of the bread. Lay out the manchego cheese on top of the turkey. Top with arugula and close sandwich. Slice the baguette into five or six pieces depending on the size of your baguette.

Sandwich Crafting Tips:

Using a Baguette or other artisan loaf helps absorb the sauces and you can create multiple sandwiches at once.

Make sure to spread your sauce alllll the way to the ends of the bread! Don’t be stingy.

The type of turkey here is important. Go to the deli counter and get fresh sliced turkey. No packaged, pre-sliced deli meats!