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Leftover Turkey with Pistachio Pesto and Arugula Sandwich

Prep Time10 mins
Total Time10 mins
Servings: 4
Calories: 611kcal
Author: Joanna Cismaru

Ingredients

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

For Sandwiches

  • 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

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: 1g | Calories: 611kcal | Carbohydrates: 40.9g | Protein: 43g | Fat: 32.1g | Saturated Fat: 9g | Cholesterol: 75mg | Sodium: 612mg | Fiber: 6.8g | Sugar: 5.9g