Mozzarella Turkey Pesto Sandwich
This turkey pesto sandwich features layers of fresh mozzarella, leftover turkey slices, and roasted red peppers with herby basil pesto sauce.
Servings 6 servings
Calories 403kcal
Ingredients
- 1/3 cup basil pesto
- 1 tablespoon white wine vinegar
- 1 teaspoon honey or agave nectar
- Salt and pepper to taste
- 1 (1 lb) loaf ciabatta or Italian bread, sliced in half width-wise
- 12 oz leftover turkey slices
- 8 oz fresh mozzarella cheese, thinly sliced
- 1/2 cup jarred roasted red peppers, thinly sliced
- 1 cup firmly-packed arugula
Instructions
- In a small bowl, whisk pesto, vinegar, and honey. Season with salt and pepper to taste. Set aside for a moment.
- Preheat oven to 400F. Scoop a bit of the additional bread out of top half of ciabatta and discard. Place both halves cut-side up on a sheet pan and toast 8-10 minutes at 400F until bread is a light golden brown.
- Brush both cut sides of toasted loaf with basil pesto sauce. Arrange turkey slices, mozzarella, roasted red peppers, and arugula on bottom side of loaf. Top with top half of bread and press down to adhere.
- Cut loaf into 6 sandwiches and serve immediately while warm. Enjoy!
Notes
Storing Instructions
Sandwiches are best if served immediately after assembly.
Nutrition
Serving: 1 sandwich | Calories: 403kcal | Carbohydrates: 39g | Protein: 28g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 1011mg | Potassium: 197mg | Fiber: 1g | Sugar: 2g | Vitamin A: 684IU | Vitamin C: 6mg | Calcium: 231mg | Iron: 1mg