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Turkey pesto sandwich cut into two halves angled on top of each other on a plate.
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5 from 6 votes

Turkey Pesto Sandwich

This easy turkey sandwich recipe is perfect for leftovers with a creamy pesto mayo and roasted red peppers.
Prep Time10 minutes
Total Time10 minutes
Course: Lunch
Cuisine: American
Diet: Gluten Free, Low Salt
Servings: 4 people
Calories: 465kcal
Author: Alicia

Ingredients

  • 8 slices whole wheat or seed bread
  • 4 slices mozzarella cheese
  • ⅓ cup fresh basil leaves
  • ⅓ cup mayonnaise
  • 1 pound turkey breast sliced
  • 1 whole roasted red pepper
  • Fresh spinach leaves or lettuce
US Customary - Metric

Instructions

  • Preheat broiler to low heat. Place the bread on a sheet pan and toast on one side for about 1 minute. Flip and place mozzarella cheese on the opposite side and broil again for 1 minute until melted.
  • Meanwhile in a small food processor (or just finely chop and mix), combine the basil and mayonnaise (and parsley if using) and process until almost smooth.
  • Spread pesto mayo on the other side of the bread. Top with turkey, roasted red peppers, spinach or lettuce, and freshly cracked pepper.

Notes

  • Calorie quotes for one full, large, sandwich. 
  • If you have extra fresh parsley on hand, I like to add a small handful of fresh leaves to the processor (about 2 tablespoons).

Nutrition

Serving: 1sandwich | Calories: 465kcal | Carbohydrates: 27g | Protein: 32g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1699mg | Potassium: 747mg | Fiber: 4g | Sugar: 5g | Vitamin A: 359IU | Vitamin C: 5mg | Calcium: 222mg | Iron: 2mg