Turkey Pesto Sandwich Recipes
TURKEY, CRANBERRY, AND PESTO SANDWICH
When I was a kid, my favorite meal was Thanksgiving Turkey Dinner so my mom often did a semi-Thanksgiving dinner for me in the summer near my birthday. I tend to do something similar, where I brine and roast a small turkey every few months. We typically don't do a full blown Thanksgiving dinner but incorporate the meat into other meals. This recipe is one that I made one summer for a girls Scrapbooking Party luncheon with my turkey and all of the beautiful basil in my backyard garden. As usual, my measurements may be slightly off so feel free to mix it up a bit to make this recipe fit your taste.
Provided by Melanie B.
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Build the sandwich by first spreading pesto on both sides of the bread.
- Layer turkey, lettuce, tomatoes, cranberries, and cheese on to the bottom piece of bread. Add the top. Slice into 6-8 little sandwiches.
- Serve and enjoy with your favorite sparkling wine cocktail at a luncheon. You can also Bake for a few minutes until the cheese melts and serve hot with some warm apple cider in the winter time.
- Note1: I like to prepare fresh pesto straight from my garden the traditional way using lots of fresh basil, lemon juice, toasted pine nuts, garlic, Olive Oil, and salt/pepper.
- Note2: When preparing the turkey, tomatoes, lettuce, and cheese, ensure the sizes fit the size of your bread. For a small baguette, they need to be fairly small.
- Note3: Place the Cranberries directly on the Pesto. They will stick into the sandwich better this way.
- Note 4: It is important to use good quality turkey. I prefer to roast my own after soaking in a basic brine for 24-48 hours. If you don't have the time to do this, use your favorite good quality deli cut.
CLASSIC TURKEY PESTO SANDWICH
One of my favorite sandwiches--I keep a round loaf of sliced sourdough in the freezer at all times, just for this sandwich. A good ciabatta would be equally good, I think. You could easily sub your favorite cheese for the provolone, try swiss. Feel free to adjust ingredient amounts to suit your taste. Lovely with a cup of soup or side salad, for a satisfying quick and easy lunch or weeknight meal. Enjoy!
Provided by BecR2400
Categories Lunch/Snacks
Time 5m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 10
Steps:
- For each sandwich, spread each slice of lightly toasted bread on one side with softened butter, pesto and white wine Dijon mustard (use more or less, to taste).
- Assemble your sandwich with romaine, slice of fresh tomato and thin slice of red onion, slice of provolone cheese, one or two thin slices lightly smoked deli turkey meat, and a light drizzle of balsamic.
- Slice in half to serve. Enjoy!
Nutrition Facts : Calories 537.1, Fat 14.5, SaturatedFat 7.9, Cholesterol 45, Sodium 1276.6, Carbohydrate 75.8, Fiber 3.4, Sugar 5.1, Protein 26.2
TURKEY PESTO SUBS
It was time to amp up my usual sandwich rotation. I used pesto with turkey, sweet red pepper and onion to get the crunch and munch factor going. -Rusty Koll, Elmwood, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat broiler. In a large cast-iron or other heavy skillet, heat 2 teaspoons oil over medium-high heat. Add turkey; cook until no longer pink, 5-6 minutes. Remove from pan., In same pan, heat remaining oil. Add pepper and onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Return turkey to pan; stir in pesto. Remove from heat., Place buns on a baking sheet, cut side up. Top with turkey mixture and cheese. Broil 2-3 in. from heat until cheese is melted, 1-2 minutes.
Nutrition Facts :
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