Description
This Sun-Dried Tomato Pesto Turkey Sandwich combines savory turkey, rich sun-dried tomato pesto, fresh greens, and melty cheese on toasted artisan bread. A simple yet delicious meal!
Ingredients
Units
Scale
- For the Sandwich:
- 2 slices of crusty bread (sourdough, ciabatta, or focaccia)
- 4 oz deli-style turkey breast (or leftover roasted turkey)
- 2 tbsp sun-dried tomato pesto (see below for homemade version)
- 1 slice provolone or mozzarella cheese
- 1/2 cup fresh arugula or spinach
- 2 slices tomato (optional)
- 1 tbsp butter, for toasting (optional)
- For Homemade Sun-Dried Tomato Pesto:
- 1/2 cup sun-dried tomatoes, packed in oil
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- 2 tbsp pine nuts or walnuts
- 1 clove garlic
- 1/2 tsp dried basil (or 1 tbsp fresh basil)
- Salt & pepper, to taste
Instructions
- Step 1: Make the Sun-Dried Tomato Pesto (If Homemade)
- In a food processor, blend sun-dried tomatoes, olive oil, Parmesan, pine nuts, garlic, and basil until smooth. Season with salt and pepper to taste.
- Step 2: Assemble the Sandwich
- Spread sun-dried tomato pesto evenly on one slice of bread.
- Layer with turkey, cheese, arugula, and tomato slices (if using).
- Top with the second slice of bread.
- Step 3: Toast & Serve (Optional)
- Heat a skillet over medium heat and melt butter. Toast the sandwich for 2–3 minutes per side, until golden brown and the cheese is melty.
- Slice in half and serve warm!
Notes
- No panini press? Use a skillet with a heavy pan on top for a crispy, grilled effect.
- Make it spicy: Add a dash of red pepper flakes or a drizzle of hot honey.
- Bread swap: Try it on a baguette, wrap, or croissant for a twist.
- Dairy-free? Swap out the cheese for a dairy-free alternative or avocado slices.
- Details
Nutrition
- Calories: ~450
- Sugar: 4g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 55mg