| 1 package | Granny’s Sea Salt & Cracked Black Pepper Boneless Turkey Breast, roasted & thinly sliced |
| 1 | large red onion, thinly sliced |
| 1 (400 g | 14 oz) can | artichoke hearts in water, drained and sliced |
| 1/2 cup (125 ml) | roasted red peppers, drained and thinly sliced |
| 2 tsp (10 ml) | butter |
| 1 tsp (5 ml) | olive oil |
| 8 | slices of rye or multigrain bread |
| 3 tbsp (45 g) | softened butter |
| 4 tsp (20 ml) | old fashioned grainy mustard |
| 3 oz. (100 g) | Provolone, sliced |
Recipe courtesy of Chef Jason Wortzman
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