Turkey Pesto Sandwich
This turkey pesto sandwich is a great way to use leftover turkey during the holidays, or if you're just craving turkey any time of the year.
Servings 1
Calories 590kcal
Ingredients
- 2 slices sourdough bread
- 2 tablespoon pesto
- 4 sun-dried tomatoes, roughly chopped
- 4 oz leftover turkey slices
- 1-2 slices fresh mozzarella cheese
- 1-2 tomato slices
- 3-4 spinach leaves
Instructions
- Prepare the sandwich. Spread the pesto and sun-dried tomatoes over one slice of bread. Add the turkey, cheese, tomatoes and spinach before topping with the other slice of bread.
- Preheat a ridged fry pan or grill pan over medium heat until hot. Spray with cooking spray. Place the panini in the pan and weight down with a second fry pan or a grill press. Cook until the underside is golden, about 2 minutes. Turn the sandwich over, weigh it down again and cook until golden on the other side, about 2 minutes. Cut in half and serve immediately.
- Alternatively, you can cook the sandwiches using an electric panini press according to the manufacturer’s instructions.
Notes
- To save time, break out this sandwich when you have leftover turkey.
- Slice the turkey a little thicker to add some oomph.
- Don't leave the sandwich on the pan/grill long or you will burn it. Check every minute or so until you get the nice char marks.
- If using a panini press, set to 400°F and press the sandwich for 5 minutes.
Nutrition
Serving: 1g | Calories: 590kcal | Carbohydrates: 61g | Protein: 40g | Fat: 18g | Saturated Fat: 0g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 85mg | Sodium: 841mg | Potassium: 529mg | Fiber: 7g | Sugar: 8g