Turkey Sandwich with Red Pepper-Pine Nut Pesto and Caramelized Onions

Yield: 4 servings
Community Recipe from


  • 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


  1. Place first 6 ingredients in a blender; process until smooth.

  2. 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.

  3. 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.
  4. Serve immediately.

  5. 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
January 2012

This recipe is a personal recipe added by 8stringfan and has not been tested or endorsed by MyRecipes.

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