Just in time for those Thanksgiving leftovers, an easy and delicious sandwich option!
Our Dietitian Margeaux’s tips:
- Leftover pesto mayonnaise keeps in the fridge for up to 2 weeks. It’s great as a dressing for pasta salad.
- To lessen the amount of bread in each bite, try an open faced version of this recipe!
Serves 4
Pesto mayonnaise:
1 cup fresh basil leaves
1/4 cup pumpkin seeds
1/4 cup fresh Parmesan cheese
3 cloves garlic, minced
1/2 teaspoon salt
1 cup reduced-fat mayonnaise
Sandwiches:
4 slices whole-wheat bread
2 tablespoons pesto mayonnaise
8 ounces reduced-sodium sliced turkey
1/2 cup shredded mozzarella cheese
4 slices tomato
To make the pesto spread, place basil leaves, pumpkin seeds, Parmesan, garlic and salt in a food processor. Process ingredients until they are well-blended and fairly smooth. Add mayonnaise and pulse until just blended. Set aside.
Heat oven to 375 F. Line with parchment paper or foil.
Coat one side of each slice of bread with cooking spray. Lay bread slices on baking sheet with coated side facing down. Spread 1 tablespoon of basil pesto mayo on 2 of the slices of bread. Place 1/4 cup mozzarella, 4 ounces of turkey and 2 slices of tomato on two of the bread slices. Top sandwich with the remaining two slices of bread (or not, if making open faced version).
Bake for 10 to 15 minutes or until sandwich is warmed through and golden brown. Cut in half and serve.