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Turkey Sandwich with Sun Dried Tomato Pesto

Turkey Sandwich with Sun Dried Tomato Pesto

Basil and tomatoes are late summer wonders. Here you can have the flavors of summer packed into a delicious hand-held package that’s available year-round.

What you'll need

  • 1 teaspoon olive oil
  • 1 (2-ounce) turkey breast cutlet
  • 1/4 cup basil leaves
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 tablespoon toasted pine nuts
  • 1/8 teaspoon salt
  • Pinch pepper
  • 1 sun dried tomato, finely chopped (1 teaspoon chopped)
  • Focaccia (sandwich-size piece sliced horizontally into two slices)
  • 2 ounces sliced turkey breast
  • 2 slices mozzarella cheese

Helpful Tip:

Make it Faster: Use pre-made pesto in place of homemade.

Notes:

Servings: 1

Variations:

Substitution(s): Cooked, sliced turkey breast or chicken can be used instead of cooking turkey cutlets. If using cooked turkey, skip step 1.

How to make it

  1. In a skillet over medium-high heat, heat oil until shimmers. Season turkey with salt and pepper if desired. Add turkey breast cutlet and cook 5 minutes, turning once, or until cooked through.
  2. In mini-processor fitted with steel blade pulse basil, Parmesan, olive oil, pine nuts, salt and pepper until combined.
  3. In a small bowl mix pesto and sun dried tomato to combine. Spread on one cut side of focaccia. Top with turkey and mozzarella. Place focaccia slice on top.

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