be_ixf;ym_202109 d_26; ct_50

Turkey pesto melt

Nutrition Facts

Serving Size 1/2 sandwich
Calories 265

Amount Per Serving
Monounsaturated fat 5 g
Saturated fat 3 g
Total fat 16 g
Sodium 770 mg
Cholesterol 42 mg
Dietary fiber 3 g
Protein 22 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

A thin layer of homemade pesto mayonnaise dresses up this turkey sandwich. It's perfect for a weeknight dinner.

Ingredients

(Serves 4)

Pesto mayonnaise:

  • 1 cup fresh basil leaves
  • 1/4 cup pumpkin seeds
  • 1/4 cup fresh Parmesan cheese
  • 3 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1 cup reduced-fat mayonnaise

Sandwiches:

  • 4 slices whole-wheat bread
  • 6 tablespoons pesto mayonnaise
  • 8 ounces reduced-sodium sliced turkey
  • 1/2 cup shredded mozzarella cheese
  • 4 slices tomato

Directions

To make the pesto spread, place basil leaves, pumpkin seeds, Parmesan, garlic and salt in a food processor. Process ingredients until they are well-blended and fairly smooth. Add mayonnaise and pulse until just blended. Set aside.

Heat oven to 375 F. Lightly coat a baking sheet with olive oil or cooking spray.

Coat one side of each slice of bread with cooking spray. Lay bread slices on baking sheet with coated side facing down. Spread 1 1/2 tablespoons of basil pesto mayo on each slice of bread. Place 1/4 cup mozzarella, 4 ounces of turkey and 2 slices of tomato on two of the bread slices. Top sandwich with the remaining two slices of bread.

Bake for 10 to 15 minutes or until sandwich is warmed through and golden brown. Cut in half and serve.

Last Updated: May 21st, 2016