A few spoonfuls of pesto mayo to coat the bread on both sides
1) To make the pesto mayo, you'll need to mix 50% pesto (click the link for a quick and easy pesto recipe) and 50% mayo. Set aside.
2) Slice the torta roll in half and toast in a saute pan or on an electric griddle. When you get the char you're looking for, spread the pesto mayo on both sides of the bread.
3) First, layer the cheese, then the tomatoes, then the sliced basil and finally the turkey.
4) Stack the two halves of the sandwich and then using a cast iron skillet or a brick wrapped in aluminum foil (anything heavy will work for this, just make sure the bottom is CLEAN) compress the sandwich for about 2 minutes per side.
If you're left with pesto mayo, it will stay fresh in the fridge for about a week (just make sure it's covered). You can use it to marinate chicken breasts, as a dip for veggies or for another sandwich!