Turkey Pesto Subs Recipes

TURKEY PESTO PANINI

Steps:

• Heat panini maker.
• Spread pesto on each slice of bread. Top two of the slices of bread with turkey, roasted red pepper, tomato slices, and cheddar cheese. Top with other slice of bread.
• Grill on a Panini maker for about 3 minutes or until grill marks form and the cheese has melted.

TURKEY PESTO SUBS

Steps:

• Preheat broiler. In a large cast-iron or other heavy skillet, heat 2 teaspoons oil over medium-high heat. Add turkey; cook until no longer pink, 5-6 minutes. Remove from pan., In same pan, heat remaining oil. Add pepper and onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Return turkey to pan; stir in pesto. Remove from heat., Place buns on a baking sheet, cut side up. Top with turkey mixture and cheese. Broil 2-3 in. from heat until cheese is melted, 1-2 minutes.

TURKEY PESTO SANDWICH

Steps:

• Slice the bun horizontally.
• On one side of the bun spread 1 tbsp of fresh pesto, and add a few fresh basil leaves.
• On the other side of the bun, sprinkle a dash of balsamic vinegar.
• Layer on the slices of turkey, mozzarella cheese and tomato.
• Season with fresh ground pepper.
• Enjoy!

CLASSIC TURKEY PESTO SANDWICH

Steps:

• For each sandwich, spread each slice of lightly toasted bread on one side with softened butter, pesto and white wine Dijon mustard (use more or less, to taste).
• Assemble your sandwich with romaine, slice of fresh tomato and thin slice of red onion, slice of provolone cheese, one or two thin slices lightly smoked deli turkey meat, and a light drizzle of balsamic.
• Slice in half to serve. Enjoy!

PESTO-TURKEY LAYERED LOAF

Steps:

• Preheat oven to 350°. Cut the top fourth off loaf of bread. Carefully hollow out the bottom, leaving a 1/2-in. shell. (Discard removed bread or save for another use.) Spread pesto on the inside of top and bottom of bread. Set top aside., In bottom of bread, layer the turkey, cheese, zucchini, tomatoes and onion. Gently press the layers together. Replace bread top and wrap tightly in foil. , Place on a baking sheet. Bake 25-30 minutes or until heated through. Let stand 10 minutes before cutting.

TURKEY, CRANBERRY, AND PESTO SANDWICH

Steps:

• Build the sandwich by first spreading pesto on both sides of the bread.
• Layer turkey, lettuce, tomatoes, cranberries, and cheese on to the bottom piece of bread. Add the top. Slice into 6-8 little sandwiches.
• Serve and enjoy with your favorite sparkling wine cocktail at a luncheon. You can also Bake for a few minutes until the cheese melts and serve hot with some warm apple cider in the winter time.
• Note1: I like to prepare fresh pesto straight from my garden the traditional way using lots of fresh basil, lemon juice, toasted pine nuts, garlic, Olive Oil, and salt/pepper.
• Note2: When preparing the turkey, tomatoes, lettuce, and cheese, ensure the sizes fit the size of your bread. For a small baguette, they need to be fairly small.
• Note3: Place the Cranberries directly on the Pesto. They will stick into the sandwich better this way.
• Note 4: It is important to use good quality turkey. I prefer to roast my own after soaking in a basic brine for 24-48 hours. If you don't have the time to do this, use your favorite good quality deli cut.

COSTCO TURKEY AND PROVOLONE SANDWICH

Steps:

• Preheat oven to 400 degrees.
• In a bowl, combine the pesto and mayo until well blended.
• Place the torta rolls halves, cut side up on a large baking sheet.
• Spread a spoonful of the pesto mixture on the cut side of each of the torta roll halves.
• Place two slices of the turkey on the bottom halves of the rolls.
• On the top half of the rolls, place two tomato slices on each followed by a few red onion rings. Then top with a slice or provolone.
• Place in the oven on the baking sheet and bake for 10 minutes until the cheese has melted.
• Then place on broil and broil for a just a bit to get the cheese bubbly and a little brown.
• Put each of the turkey halves with the veggie halves and enjoy.