Turkey Pesto Sandwich
Make use of store-bought pesto and leftover Thanksgiving turkey to create luscious Turkey Pesto Sandwiches. Leftover turkey never tasted so good!
Servings: 2 sandwiches
Calories: 756kcal
Ingredients
- 4 slices sturdy sandwich bread sourdough or multigrain work well
- 4 tablespoons softened butter
- 4 tablespoons pesto
- 1 cup cooked chopped turkey
- 1 tomato sliced
- 4 ounces fresh mozzarella sliced
Instructions
- Place 2 slices of bread on a cutting board and spread each slice with about 1 tablespoon of softened butter. Flip one of the pieces of bread over and top it with 2 tablespoons of pesto, spreading it out evenly over the surface of the bread. Top the pesto with half of the chopped turkey, a couple of slices of tomato, and finally, half the sliced mozzarella. Place the other slice of bread on the top, butter side up.
- Repeat this process with the remaining ingredients to assemble a second sandwich.
- Spray a skillet with nonstick cooking spray and place it over MEDIUM heat. Carefully place the sandwiches in the pan and allow them to cook until nicely browned on one side. Use a spatula to carefully lift up the sandwich and guide it with your other hand back into the pan to cook on the other side. If some of the ingredients fall out, just place them back inside. Cook until browned and the cheese has melted.
- Transfer the sandwiches to a cutting board and slice them in half before serving.
Notes
A panini press works great for this sandwich so use it if you've got one!
Nutrition
Serving: 1sandwich | Calories: 756kcal | Carbohydrates: 29g | Protein: 48g | Fat: 50g | Saturated Fat: 25g | Cholesterol: 171mg | Sodium: 1307mg | Potassium: 614mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2200IU | Vitamin C: 8mg | Calcium: 424mg | Iron: 3mg