Looking for a tasty sandwich to dip in your Simple Tomato Soup? These Turkey Pesto Sandwiches are quick to make, require only a handful of ingredients and are delicious!
The Ingredients
- Bread- I typically like to use sprouted grain bread for sandwiches but feel free to use your favorite bread. Honey Oat Bread (100% Whole Wheat) would be another tasty option!
- Butter- Salted or unsalted butter will work.
- Pesto
- Mozzarella
- Turkey- Chicken will also work.
- Spinach- Arugula, kale or chard would also be tasty. Or it can be left out.
- Tomato
The Method
- Butter one side of both pieces of bread and place butter side down in a frying pan.
- Top one slice with pesto, cheese and turkey and the other slice with cheese.
- Cook, add tomato and spinach and assemble sandwich.
- Serve.
Leftover Storage
Sandwiches are best enjoyed immediately after making. However, leftovers can be stored in the refrigerator for 1-2 days. Reheat in the microwave, a frying pan or enjoy cold.
What to Serve with Turkey Pesto Sandwiches
These sandwiches are great alongside Borscht, Simple Tomato Soup, Mediterranean Salad or Crispy Oven Baked Fries.
Dietary Notes
If you have dietary restrictions, be sure to check any packaging of specific ingredients that you use are compliant. As written, this recipe is:
- Gluten Free - If you use a gluten free bread.
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Ingredients
- 2 slices bread of choice
- 2 teaspoon butter
- 1 teaspoon pesto
- 1 oz mozzarella cheese sliced (2 slices)
- 3.5 oz roasted turkey breast sliced
- ¼ cup fresh spinach
- 2 slices fresh tomato
Instructions
- Prepare a large skillet.
- Butter the outside of each piece of bread with about one teaspoon and place both pieces butter side down in the skillet. On the first piece, cover the top with the pesto followed by 1 slice of cheese and the sliced turkey. Top the second piece with the other slice of cheese.
- Cover and cook on medium low heat until the bread is lightly browned and cheese is mostly melted, about 5 minutes. Top the turkey with the spinach and sliced tomato and using a spatula, place the second piece of bread and cheese on top. Cook for 1 additional minute until the cheese is completely melted and the spinach is just starting to wilt.
- Serve immediately.
Notes
Leftovers
Sandwich is best enjoyed immediately after it is made, but leftovers can be stored in the refrigerator for 1-2 days. Reheat in the microwave, a frying pan or enjoy cold.
Nutrition
Calories: 435kcal | Carbohydrates: 29g | Protein: 35g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 809mg | Potassium: 411mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1278IU | Vitamin C: 2mg | Calcium: 261mg | Iron: 3mg
Did you make this recipe?Let me know what you thought in the comments below!
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