Turkey Pesto Melt Recipes

TURKEY DI PARMA MELT

Turkey Di Parma Melt image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 pound fresh parsley
1/2 pound fresh basil
4 ounces walnuts, toasted
1/2 teaspoon black pepper
4 cloves garlic, smashed
1 egg
Zest and juice of 1 lemon
8 ounces olive oil
1/2 cup shredded Parmigiano-Reggiano
Salt and pepper
4 ounces butter
8 slices rosemary garlic sourdough bread
8 ounces buttermilk Cheddar or sharp white Cheddar, preferably Sweetwater Valley Farm
1 pound roasted turkey
1/2 cup marinated sun-dried tomatoes packed in olive oil
4 ounces Parmigiano-Reggiano, shredded

Steps:

For the pesto aioli: Blend the parsley, basil, walnuts, pepper, garlic, egg, lemon zest and juice in a blender, then slowly drizzle in oil to make an aioli.
Finish aioli with shredded Parmesan and taste for seasoning (salt and pepper).
For the sandwich: Butter the rosemary-garlic bread generously. Top 4 pieces of bread (butter-side out) with half of the Cheddar, 4 tablespoons pesto aioli, the turkey, sun-dried tomatoes and the remaining Cheddar; close sandwiches with the remaining pieces of bread.
Heat a heavy griddle to 325 to 350 degrees F.
Sprinkle the Parmesan on the griddle in the shape of the bread, then immediately place the sandwich on the cheese. Use a griddle press or heavy weight (like another cast-iron pan) to press down and cook until the cheese is melty, 2 1/2 minutes per side . (If the Parmesan-crusted side does not release easily from the griddle with a spatula, give it another minute, then flip.) Slice on a bias and enjoy!

PESTO TURKEY

Pesto Turkey image

From "The Healing Foods Cookbook". Turkey is helpful to building your immune system as well as wound healing. Oil is said to help lower cholesterol if used in place of other saturated fats, and garlic is said to help lower the risk of heart disease. All around this recipe looks like a great one to me!

Provided by megs_

Categories Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups basil leaves
4 garlic cloves, minced
1/3 cup olive oil
1 lb turkey cutlets
12 mushrooms, sliced
4 small tomatoes, sliced
2 tablespoons parmesan cheese, grated
2 tablespoons pine nuts, chopped

Steps:

In a blender or food processor, process the basil and garlic until well chopped. With the machine running, add the oil in a stream. Process until a smooth paste forms.
Cut four large squares of foil. Coat one side with nonstick spray.
Divide the cutlets among the foil. Spread each with 1 tablespoon of the basil pesto.
Top with mushrooms and tomatoes. Cover with the remaining pesto. Sprinkle with cheese and pine nuts.
Fold the foil to enclose the filling and seal tightly. Place the packets on a baking sheet.
Bake at 375°F for about 20 minutes.

Nutrition Facts : Calories 370.1, Fat 23.9, SaturatedFat 3.8, Cholesterol 70.3, Sodium 119.2, Carbohydrate 8.4, Fiber 3.1, Sugar 3.6, Protein 31.8

TURKEY-ASPARAGUS MELT WITH PESTO MAYONNAISE

Turkey-Asparagus Melt With Pesto Mayonnaise image

Make and share this Turkey-Asparagus Melt With Pesto Mayonnaise recipe from Food.com.

Provided by Cynna

Categories Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

16 asparagus spears
3 tablespoons mayonnaise
1 tablespoon pesto sauce
2 slices sourdough bread, toasted
2 ounces turkey, thin slices
1 tomatoes, sliced (1/4-inch-thick)
2 ounces swiss cheese, slices
ground black pepper

Steps:

Snap off tough ends of asparagus. Steam, covered, 2 minutes or until crisp-tender.
Preheat broiler.
Combine mayonnaise and pesto in a bowl, and stir with a whisk.
Spread 2 tablespoons pesto mixture onto 1 side of each bread slice.
Layer each slice with 8 asparagus spears, 1 turkey slice, 2 tomato slices, and 1 cheese slice.
Place on a baking sheet; broil 3 minutes or until cheese melts.
Sprinkle with pepper.

Nutrition Facts : Calories 451.9, Fat 19.8, SaturatedFat 7.3, Cholesterol 51.1, Sodium 639.3, Carbohydrate 47.4, Fiber 5.1, Sugar 5.1, Protein 22.7

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