Turkey pesto melt
A thin layer of homemade pesto mayonnaise dresses up this turkey sandwich. It's perfect for a weeknight dinner.
Serves 4
Leftover pesto mayonnaise keeps in the refrigerator for up to 2 weeks. It's great as a dressing for pasta salad.
Heat oven to 375 F.
To make the pesto spread, place basil leaves, pumpkin seeds, Parmesan, garlic and salt in a food processor. Process ingredients until they are well blended and fairly smooth. Add mayonnaise and pulse until just blended. Set aside.
Lightly coat a baking sheet with olive oil or cooking spray.
Coat one side of each slice of bread with cooking spray. Lay bread slices on baking sheet with coated side facing down. Spread 1 1/2 tablespoons of basil pesto mayo on each slice of bread. Place 1/4 cup mozzarella, 4 ounces of turkey and 2 slices of tomato on 2 of the bread slices. Top with the remaining 2 slices of bread.
Bake for 10-15 minutes or until sandwiches are warmed through and golden brown. Cut in half and serve.
Pesto mayonnaise:
- 1 cup fresh basil leaves
- 1/4 cup pumpkin seeds, shelled
- 1/4 cup fresh Parmesan cheese
- 3 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1 cup reduced-fat mayonnaise
Sandwiches:
- 4 slices whole-wheat bread
- 6 tablespoons pesto mayonnaise
- 8 ounces reduced-sodium sliced turkey
- 1/2 cup shredded mozzarella cheese
- 4 slices tomato
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