Ale Brined Roasted Turkey Sandwich

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1 (2 1/2 to 3-pound) bone in turkey breast

12 ounces beer (recommended: Pale ale or IPA style)

3 tablespoons stone-ground Dijon mustard

1 tablespoon agave nectar

1 teaspoon kosher salt

1 teaspoon freshly cracked black pepper

3/4 cup Italian giardiniera marinated veggies (jarred)

4 tablespoons Roasted Red Bell Pepper Pesto, plus more as desired, recipe follows

1 (24-inch) seeded sourdough loaf

3 slices provolone cheese, cut in half

Rojo Rings, recipe follows

3 large red bell peppers

1/2 cup loosely packed basil leaves

2 cloves garlic

1/4 cup grated Parmesan

1/4 cup toasted pine nuts

1/4 teaspoon red pepper flakes

1/4 teaspoon anchovy paste

1/2 teaspoon kosher salt

1/4 cup olive oil

4 cups canola oil

1/2 cup hot sauce (recommended: Sriracha)

2/3 cup ketchup

1 teaspoon water

1 cup buttermilk

1/2 cup all-purpose flour

2 cup panko bread crumbs

2 large sweet onions, such as Vidalia, Walla Walla or Maui, peeled and cut into 3/8-inch thick rings, discarding cores

1 teaspoon sea salt

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