Turkey Pesto Sandwiches

Turkey Pesto Sandwiches Recipe
Randy Mayor; Melanie J. Clarke
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. 

Yield:

4 servings

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat broiler.

Combine first 5 ingredients.

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.

June 2002
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