Turkey Pesto Sandwiches

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

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Nutritional Information

Amount per serving
  • Calories: 358
  • Calories from fat: 26%
  • Fat: 10.5g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 0.8g
  • Protein: 31.2g
  • Carbohydrate: 34.1g
  • Fiber: 0.8g
  • Cholesterol: 65mg
  • Iron: 2.9mg
  • Sodium: 705mg
  • Calcium: 309mg

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

  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.
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