Pesto Turkey Sandwich
|fresh basil leaves||2 cups|
|pine nuts, or sub walnuts, macadamia nuts, cashews, or almonds||2 tbsps|
|large garlic cloves, or more to taste||2|
|pecorino romano, freshly grated||1/2 cup|
|extra-virgin olive oil||1/2 cup|
|salt and pepper to taste|
|sourdough bread, toasted||2 slices|
|pesto||1 1/2 tsps|
|sundried tomatoes, cut into small pieces||1 tbsp|
|optional add ons: bacon, arugula, spinach, havarti or another type of cheese|
This past Mother’s Day, we planned a very last minute brunch at my sister’s house and I had absolutely no time to prepare an elaborate meal. My sister and I planned to just do a nice charcuterie board, some easy sides, and call it a day. I had a feeling it wouldn’t be enough food so I made this Pesto Turkey Sandwich just to give us something filling to eat with literally no expectations—but it was a HIT!
Homemade pesto makes everything better and, if you have a food processor or a good blender, I highly recommend making it and putting it on everything—sandwiches, eggs, pasta, veggies, protein, or pizza. The world is your oyster. Use it liberally.
This recipe is great for an easy lunch, a picnic in the park, a quick dinner, or truly any occasion. It is so quick to put together but a true crowd pleaser. Make your pesto the night before to cut down on prep time.
- First make your pesto. Blend all pesto ingredients until smooth in a food processor.
- To assemble the sandwiches, spread pesto on both pieces of bread. Add turkey, sundried tomatoes, and any additional ingredients you like.
- Serve & enjoy!
- If you’re vegan or vegetarian, try using tofurkey instead. For vegans, sub nutritional yeast instead of cheese for the pesto recipe.
- I used sourdough bread because my mom and I both have a gluten allergy. Sourdough is a low-gluten bread and also has lower levels of fructans which can make it a better option for those with gluten sensitivities and digestive issues like IBS. If you have celiacs, check with your doctor before eating sourdough or switch to gluten free bread.
- If you’re really in a pinch, use store-bought pesto. But if you have ten minutes, you have enough time to make it fresh!
- You can keep the stems on your basil, but remove any thick stems so they don’t get stuck in your blender or food processor.
- Sundried tomatoes give this a nice tangy flavor but they’re also an excellent source of lycopene, a powerful antioxidant.
- If you’re using a food processor, grate your pecorino romano cheese using the grater tool first. If using a blender, grate your cheese by hand first.
- If you’re using a panini press, skip toasting the bread beforehand.