Classic Turkey Pesto Sandwich Food

TURKEY PESTO SANDWICH

Steps:

• Heat a large griddle or skillet over medium-high heat. Place two slices of sourdough, side by side on a cutting board. On both slices of sourdough, spread 2 tbsp of pesto evenly.
• On one slice, top with 2 slices of Lilydale® Oven Roasted Carved Turkey Breast, followed by 2 slices of Lilydale® Turkey Bacon, 3 slices of provolone cheese, and 3 sundried tomatoes. Place the second slice of sourdough on top.
• Smear the top of the sandwich with 1 tablespoon of butter, and then place that side of the sandwich down on the large griddle or skillet. Smear the remaining tablespoon of butter over the top. Toast the sandwich in the pan until golden brown and the cheese begins to melt, about 4-5 minutes per side. Place a lid on top of the pan while cooking to speed up the cheese melting. Enjoy immediately!

TURKEY PESTO SUBS

Steps:

• Preheat broiler. In a large cast-iron or other heavy skillet, heat 2 teaspoons oil over medium-high heat. Add turkey; cook until no longer pink, 5-6 minutes. Remove from pan., In same pan, heat remaining oil. Add pepper and onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Return turkey to pan; stir in pesto. Remove from heat., Place buns on a baking sheet, cut side up. Top with turkey mixture and cheese. Broil 2-3 in. from heat until cheese is melted, 1-2 minutes.

12 LAYER TURKEY PESTO PANINI BREAD BOWL RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Make the pesto: In a food processor, combine the basil, garlic, pine nuts, and olive oil. Blend for 30 seconds, or until thick and saucy.
• Add the Parmesan and salt and blend for another 30 seconds, or until thoroughly combined.
• Cut the top off the loaf of bread. Use a serrated knife to cut a circle in the center of the bread, then use a large spoon to scoop out the inside. Try to keep bread in one piece.
• Use a rolling pin to roll the excess bread into one flat piece of bread. Spread melted butter on both side of the rolled out bread and bake for 10 minutes, or until golden brown.
• Remove the toasted bread from the oven.
• Assemble the sandwich: Place bread bowl in an oven-safe pan. Spread pesto on the bottom of the inside of the bread bowl, then layer in half of the mozzarella slices, 4 slices of tomatoes, 5 slices of turkey, and 4 chopped slices of bacon.
• Top with the toasted bread and brush with pesto. Add the remaining bacon, turkey, tomato, and cheese. Finally, spread pesto on the bottom lid of the bread and over the cheese. Place the lid of bread on top of it and then press down with a heavy oven-safe pan.
• Bake for 20 minutes, or until golden brown.
• Enjoy!

CLASSIC TURKEY PESTO SANDWICH

Steps:

• For each sandwich, spread each slice of lightly toasted bread on one side with softened butter, pesto and white wine Dijon mustard (use more or less, to taste).
• Assemble your sandwich with romaine, slice of fresh tomato and thin slice of red onion, slice of provolone cheese, one or two thin slices lightly smoked deli turkey meat, and a light drizzle of balsamic.
• Slice in half to serve. Enjoy!

TURKEY PESTO SANDWICH

Steps:

• Preheat broiler to low heat. Place the bread on a sheet pan and toast on one side for about 1 minute. Flip and place mozzarella cheese on the opposite side and broil again for 1 minute until melted.
• Meanwhile in a small food processor (or just finely chop and mix), combine the basil and mayonnaise (and parsley if using) and process until almost smooth.
• Spread pesto mayo on the other side of the bread. Top with turkey, roasted red peppers, spinach or lettuce, and freshly cracked pepper.

TURKEY, CRANBERRY, AND PESTO SANDWICH

Steps:

• Build the sandwich by first spreading pesto on both sides of the bread.
• Layer turkey, lettuce, tomatoes, cranberries, and cheese on to the bottom piece of bread. Add the top. Slice into 6-8 little sandwiches.
• Serve and enjoy with your favorite sparkling wine cocktail at a luncheon. You can also Bake for a few minutes until the cheese melts and serve hot with some warm apple cider in the winter time.
• Note1: I like to prepare fresh pesto straight from my garden the traditional way using lots of fresh basil, lemon juice, toasted pine nuts, garlic, Olive Oil, and salt/pepper.
• Note2: When preparing the turkey, tomatoes, lettuce, and cheese, ensure the sizes fit the size of your bread. For a small baguette, they need to be fairly small.
• Note3: Place the Cranberries directly on the Pesto. They will stick into the sandwich better this way.
• Note 4: It is important to use good quality turkey. I prefer to roast my own after soaking in a basic brine for 24-48 hours. If you don't have the time to do this, use your favorite good quality deli cut.

THE BEST CLASSIC PESTO

Steps:

• Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.