Turkey Sandwich with Sundried Tomato & Pesto
f you have leftover turkey from dinner, put it to good use by incorporating it into a delicious sandwich for lunch the next day. Basil and tomatoes are late summer wonders. Here you can have the flavors of summer packed into a delicious sandwich that’s available year-round.
Tip: Whenever possible, choose fresh basil over the dried form of the herb since it is superior in flavor. The leaves of fresh basil should look vibrant and be deep green in color.
Ingredients:
| Olive oil | 1 tsp | 5 mL |
| Turkey breast | 2 oz | 56 g |
| Basil leaves | ¼ cup | 60 mL |
| Parmesan cheese, grated | 2 Tbsp | 30 mL |
| Olive oil | 1 Tbsp | 15 mL |
| Pine nuts, toasted | 1 Tbsp | 15 mL |
| Sun-dried tomato | 1 tsp | 5 mL |
| Romaine lettuce | 2 leaves | 2 leaves |
| Focaccia bread | 1 piece | 1 piece |
Directions:
- In a skillet over medium-high heat, heat 1 tsp oil until simmers. Season turkey with salt and pepper if desired. Add turkey breast and cook 5 minutes, turning once, or until cooked through.
- In mini-processor fitted with a steel blade, pulse the basil, Parmesan cheese, 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 bread. Top with turkey and lettuce. Place focaccia slice on top.
Note: If using leftover turkey, skip step 1.
Makes 1 serving (152g / serving). 1 serving = 1 sandwich
