Leftover Turkey Sandwich
Leftover Turkey with Pistachio Pesto and arugula sandwich is a perfect way to use some of that leftover turkey. This pesto is made with pistachios.
Servings: 4
Calories: 730kcal
Ingredients
For Pistachio Pesto
- 1 cup fresh basil
- ½ cup Pistachios
- 3 garlic cloves
- ½ cup grated Parmesan cheese
- ⅓ cup olive oil
- salt and pepper to taste
For Sandwiches
- 4 baby baguettes or 1 baguette cut into 4 equal size pieces
- 2 cups leftover cooked turkey or chicken
- 4 slices mozzarella cheese
- 2 large tomatoes sliced
- 1 avocado sliced
- ½ cup Greek yogurt
- 2 cups baby arugula
- lemon juice optional
Instructions
- To make the pesto, add all the pesto ingredients to a food processor and pulse until fully emulsified.
- Mix about half the pesto, turkey, and yogurt in a bowl. Store the remaining pesto in a jar or air tight container and freeze until ready to use.
- To assemble sandwiches, cut baguettes in half, and layer starting with baby arugula, avocados, mozzarella cheese, turkey mixture, tomatoes and drizzle with lemon juice if preferred.
Nutrition
Serving: 1sandwich | Calories: 730kcal | Carbohydrates: 48g | Protein: 41g | Fat: 44g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Trans Fat: 0.003g | Cholesterol: 72mg | Sodium: 2102mg | Potassium: 1003mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1750IU | Vitamin C: 22mg | Calcium: 356mg | Iron: 3mg