Warm Pesto Turkey Sandwich Recipes

WARM PESTO TURKEY SANDWICH

Warm Pesto Turkey Sandwich image

This hits the spot on a cold afternoon. Especially with a homemade tomato soup. Make a couple extra to take for lunch the next day.

Provided by Beans N Rice

Categories Lunch/Snacks

Time 13m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 6

Ingredients

4 sourdough French rolls (or roll of choice, not too hard)
1 jar prepared garlic-basil pesto sauce
1/2 lb fresh deli sliced roasted turkey or 1/2 lb chicken
2 sliced tomatoes, sliced (beefsteak or roma)
1/2 red onion, thinly sliced
8 slices deli swiss cheese

Steps:

Slice your sandwich rolls. Spread a healthy amount of the prepared pesto onto each side of the sandwich rolls.
On the bottom roll layer: deli roasted turkey, slices of tomato, thinly sliced red onion and slices of swiss cheese.
Cover a cookie sheet with foil. Lay all sandwich rolls onto cookie sheet and place in the oven with the broiler on high until the cheese melts and the bread edges are browned and toasty.
Any extra sandwiches should be wrapped in plastic wrap after they have completely cooled and refridgerated. No mayo so they travel well without refridgeration.

Nutrition Facts : Calories 431.4, Fat 20.2, SaturatedFat 11.3, Cholesterol 94.7, Sodium 382.1, Carbohydrate 25.9, Fiber 2.1, Sugar 3.1, Protein 35.7

PESTO TURKEY SANDWICHES WITH STRAWBERRY MUSTARD

Pesto Turkey Sandwiches with Strawberry Mustard image

This is a popular choice when we're looking for something warm, quick and easy. And the strawberry mustard is adjustable to your tastes. I've never been a big fan of mustard and neither have my kids, but we all love this sauce! -Shannon Humphrey, Hampton, Virginia

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 sandwiches.

Number Of Ingredients 5

Ingredients

4 Asiago cheese bagels, split
2 tablespoons prepared pesto
3 tablespoons seedless strawberry jam
2 teaspoons Dijon mustard
8 ounces sliced oven roasted turkey breast

Steps:

Preheat oven to 350°. Place bagels on an ungreased baking sheet, cut side up; spread with pesto. Bake until lightly toasted, 5-8 minutes., In a small microwave-safe bowl, combine jam and mustard. Microwave, uncovered, on high until jam is melted, 15-30 seconds; stir to blend. Spread over bagel bottoms. Top with turkey; replace tops.

Nutrition Facts : Calories 489 calories, Fat 11g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 1260mg sodium, Carbohydrate 72g carbohydrate (14g sugars, Fiber 2g fiber), Protein 28g protein.

CLASSIC TURKEY PESTO SANDWICH

Classic Turkey Pesto Sandwich image

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

Ingredients

1 -2 slice lightly smoked deli turkey (thin slices)
1 slice provolone cheese
romaine lettuce
1 slice fresh tomato
1 slice red onion (thin slice) (optional)
1 teaspoon butter, softened (or mayonnaise)
1 teaspoon good quality pesto sauce (to taste)
1/4 teaspoon white wine Dijon mustard (optional)
1 dash balsamic vinegar (optional)
2 slices fresh sourdough bread, lightly toasted

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

PESTO-TURKEY LAYERED LOAF

Pesto-Turkey Layered Loaf image

This yummy sandwich is easy and travels well. Make several to feed a crowd, and use any meat, veggies and cheese you like. -Marion Sundberg, Yorba Linda, California

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1 loaf (1 pound) French bread
1 cup prepared pesto
1 pound thinly sliced deli turkey
1/2 pound provolone cheese, thinly sliced
2 small zucchini, thinly sliced
2 medium tomatoes, thinly sliced
1 medium red onion, thinly sliced

Steps:

Preheat oven to 350°. Cut the top fourth off loaf of bread. Carefully hollow out the bottom, leaving a 1/2-in. shell. (Discard removed bread or save for another use.) Spread pesto on the inside of top and bottom of bread. Set top aside., In bottom of bread, layer the turkey, cheese, zucchini, tomatoes and onion. Gently press the layers together. Replace bread top and wrap tightly in foil. , Place on a baking sheet. Bake 25-30 minutes or until heated through. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 661 calories, Fat 33g fat (13g saturated fat), Cholesterol 73mg cholesterol, Sodium 2065mg sodium, Carbohydrate 54g carbohydrate (5g sugars, Fiber 4g fiber), Protein 39g protein.

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