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Leftover Turkey with Pistachio Pesto and Arugula Sandwich
For Pistachio Pesto
- about a cup of fresh Basil
- 1/2 cup Pistachios
- 3 garlic cloves
- 1/2 cup grated Parmesan cheese
- 1/3 cup olive oil
- salt and pepper to taste
- 4 baby baguettes or 1 baguette cut into 4 equal size pieces
- 2 cups leftover turkey or chicken
- 4 slices of fresh mozzarella cheese
- 2 large tomatoes sliced
- 1 avocado sliced
- 1/2 cup Greek yogurt
- 2 cups baby arugula
- lemon juice optional
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.
Serving: 1g | Calories: 611kcal | Carbohydrates: 40.9g | Protein: 43g | Fat: 32.1g | Saturated Fat: 9g | Cholesterol: 75mg | Sodium: 612mg | Fiber: 6.8g | Sugar: 5.9g