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Turkey Pesto Sandwiches

Randy Mayor; Melanie J. Clarke
Yield 4 servings
These turkey pesto sandwiches are the perfect choice for a quick weeknight supper.  Jazz up your basic turkey sandwich with storebought pesto, mozzarella cheese, and spicy arugula. 

Ingredients

  • 1/4 cup fat-free mayonnaise
  • 1 tablespoon commercial pesto
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon black pepper
  • 4 (2-ounce) French bread rolls
  • 2 cups trimmed arugula
  • 8 ounces thinly sliced cooked turkey breast
  • 8 (1/4-inch-thick) slices tomato
  • 4 (1-ounce) slices part-skim mozzarella cheese

Nutrition Information

  • calories 358
  • caloriesfromfat 26 %
  • fat 10.5 g
  • satfat 4.8 g
  • monofat 4 g
  • polyfat 0.8 g
  • protein 31.2 g
  • carbohydrate 34.1 g
  • fiber 0.8 g
  • cholesterol 65 mg
  • iron 2.9 mg
  • sodium 705 mg
  • calcium 309 mg

How to Make It

  1. Preheat broiler.

  2. Combine first 5 ingredients.

  3. Cut rolls in half horizontally; spread mayonnaise mixture evenly over cut sides of rolls. Divide arugula, turkey, and tomato slices evenly among bottom halves of rolls; top each with 1 cheese slice. Place bottom halves of rolls on a baking sheet. Broil 2 minutes or until cheese melts. Cover with top halves of rolls.