Description
Make life delicious with this turkey pesto sandwich! It’s a simple carved turkey sandwich with provolone, pesto and sundried tomatoes. Lunch just got a whole lot better.
Ingredients
Scale
- 2 thick slices sourdough bread
- 3–4 tbsp pesto sauce (store-bought or homemade)
- 100g oven roasted turkey breast, sliced thinly*
- 2–4 slices of bacon, cooked according to package directions
- 2 slices provolone cheese
- 4 large sundried tomatoes, diced
- 2 tbsp (60 mL) unsalted butter, room temperature divided
Instructions
- 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 the pesto evenly.
- On one slice, top with the cooked turkey breast, followed by the bacon, provolone cheese, and 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!
Leftover sandwiches can be kept for 1-2 days in the refrigerator, in an airtight container.
Notes
*Swap the turkey breast for chicken breast and make a chicken pesto sandwich instead!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: sandwiches
- Method: pan fried
- Cuisine: american
