Turkey Pesto Sandwich
This easy turkey sandwich recipe is perfect for leftovers with a creamy pesto mayo and roasted red peppers.
Servings: 4 people
Ingredients
- 8 slices whole wheat or seed bread
- 4 slices mozzarella cheese
- 1/3 cup fresh basil leaves
- 1/3 cup mayonnaise
- 1 pound turkey breast sliced
- 1 whole roasted red pepper
- Fresh spinach leaves or lettuce
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
