Start to finish: 10 minutes
2 slices thick, farmhouse-style bread
1 tablespoon butter, softened
1 tablespoon basil pesto
2 ounces deli turkey, sliced
2 tablespoons roasted red peppers, thinly sliced
¼ cup arugula
2 ounces Gouda cheese, shredded
Heat a nonstick skillet over medium-low heat.
Spread butter on one side of each slice of bread. Spread pesto on the opposite side of one slice.
Layer turkey, red peppers and arugula on top of pesto, add shredded Gouda. Top with other slice of bread, buttered side up.
Place sandwich in skillet and toast until browned and cheese is melted, about 4–5 minutes per side. Slice and serve immediately.