Directions:

1. Sun-Dried Tomato Aioli: In a food processor, combine mayonnaise, garlic, lemon juice, cayenne pepper, sun-dried tomatoes, salt and pepper. Process until smooth. While pulsing slowly, add oil in a slow steady stream until incorporated.
2. Tomato Jam: Combine all ingredients in mixing bowl. Mix until well blended. Place tomato mixture on a non-stick sheet pan. Roast tomatoes in a preheated 400˚F oven until tomatoes are blistered and soft for 15 to 20 minutes. Place tomatoes in a mixing bowl while still warm. Using a wire whisk, mash tomatoes into ½-inch pieces. Do not blend, purée or use food processor.
3. Sandwich Build: In a sauté pan, warm flatbread on each side for 10 to 15 seconds or until warm and pliable. Spread 1 tablespoon Sun-Dried Tomato Aioli on heel of flatbread. Place 3 slices turkey on top of Sun-Dried Tomato Aioli. Top turkey with 2 tablespoons Tomato Jam. Place ¼ cup arugula on top of Tomato Jam. Fold crown side of flatbread over to close.