Turkey Pesto Sandwich
This is the best turkey pesto sandwich recipe! Easy to make it's full of flavour and can be made both gluten free and dairy free too.
Servings: 1
Calories: 1303kcal
Equipment
Ingredients
- 2 tablespoon unsalted butter or coconut oil (omit if using a sandwich maker)
- 2 slices bread (any type of bread that you like)
- 1/4 cup pesto (store bought or homemade)
- 2 tablespoon mayonnaise (store bought or homemade)
- 100 grams sliced turkey breast (~4 slices)
- 6 slices mozzarella cheese (or other cheese of choice)
- 5 sun dried tomatoes, chopped (use sun dried tomatoes in oil)
Instructions
- Heat a large griddle or skillet over low-medium heat and add the butter or coconut oil to the pan to allow it to melt.
- Place the two slices of bread, side by side on a cutting board or plate. Spread half of the mayonnaise onto each piece of bread followed by half of the pesto onto each slice of bread.
- Onto one piece of bread, add the sliced cheese, chopped sun dried tomatoes and sliced turkey. Then top with the other piece of bread.
- Transfer the sandwich to the griddle or skillet and toast the sandwich in the pan until golden brown and the cheese begins to melt, about 3-4 minutes per side. Place a lid on top of the pan while cooking to speed up the cheese melting.
Notes
- This sandwich can also be made in a sandwich maker or panini press. If making it this way you can omit the oil from the recipe.
- You can use any type of bread that you like to make this sandwich.
- You can use any type of cheese that you like for this recipe.
- Nutritional values are an estimate and will vary depending on the exact ingredients you use.
Nutrition
Calories: 1303kcal | Carbohydrates: 46g | Protein: 63g | Fat: 96g | Saturated Fat: 43g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 253mg | Sodium: 3231mg | Potassium: 938mg | Fiber: 4g | Sugar: 13g | Vitamin A: 3207IU | Vitamin C: 4mg | Calcium: 1062mg | Iron: 5mg