Turkey Sandwich with Red Pepper-Pine Nut Pesto and Caramelized Onions
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- 1/4 cup(s) fresh basil chopped
- 2 tablespoon(s) fresh parmesan cheese grated
- 1 tablespoon(s) pine nuts toasted
- 1 tablespoon(s) water
- 2 clove(s) garlic halved
- 1 (7-ounce) bottle roasted red bell peppers drained
- 2 teaspoon(s) olive oil
- 2 cup(s) onion vertically sliced
- 2 teaspoon(s) sugar
- 1 (8-ounce) loaf ciabatta
- 12 (1-ounce) slices cooked turkey breast
- 2 (1-ounce) slices fontina cheese
- 2 cup(s) trimmed watercress
- Place first 6 ingredients in a blender; process until smooth.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and sugar; cook 8 minutes or until onion is browned, stirring occasionally.
- Cut bread loaf in half horizontally; spread pepper mixture evenly over cut sides of bread. Layer turkey, fontina cheese, onion, and watercress over bottom half of loaf; top with remaining loaf half. Cut loaf into 4 pieces.
- Serve immediately.
- Calories 416 (25% from fat); Fat 11.5g (sat 4.4g, mono 4.5g, poly 1.6g; Protein 37.5g; Carb 39.9g; Fiber 3.6g; Chol 90mg; Iron 3.4mg; Sodium 572mg; Calc 217mg
This recipe is a personal recipe added by 8stringfan and has not been tested or endorsed by MyRecipes.
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Turkey Sandwich with Red Pepper-Pine Nut Pesto and Caramelized Onions Recipe at a Glance
- COURSE: Sandwiches