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
- 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.
- In mini-processor fitted with steel blade pulse basil, Parmesan, olive oil, pine nuts, salt and pepper until combined.
- 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.
