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Dry the turkey breast with paper towels, then liberally season the outside of turkey with the remainder of the Cajun rub. Heat a smoker with hickory and cherry wood to 275 degrees F. Place the turkey breast in the smoker skin-side up and smoke it until the internal temperature reaches 160 degree F, about 4 hours. Remove the turkey from the smoker and allow it to rest for a few hours before thinly carving.
Combine the olive oil and fresh herbs in a small bowl. Take 2 slices of bread and brush 1 side of each slice with the oil and fresh herbs. Place the bread oiled-side down in a toaster oven. Top 1 slice with 6 ounces thinly carved turkey breast, 2 tablespoons pesto, 3 slices of tomato and 2 slices of mozzarella. Toast until the cheese is melted and bread is golden. Remove from the toaster, top with some arugula. Put a drizzle of pesto and some mayonnaise on the second slice of bread and make a sandwich. Repeat with the remaining ingredients. Reserve the remaining pesto for another use.