Turkey Sandwiches with Pesto Mayonnaise and Dried Cranberries Recipe

Name: Turkey Sandwiches with Pesto Mayonnaise and Dried Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf ciabatta or French bread, 14 to 16 inches in length, ends trimmed on the bias; Pesto Mayonnaise, recipe follows; 1/4 cup dried cranberries or cherries; 3 tablespoons coarsely grated Parmesan; 1 pound sliced baked turkey breast; 2 cups chiffonade Romaine lettuce; 1 cup (packed) fresh basil leaves (about 2 ounces); 1/3 cup lightly toasted pine nuts; 1 tablespoon minced garlic; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup extra-virgin olive oil; 1/4 cup freshly grated Parmesan; 1/4 cup mayonnaise (good quality store bought, or homemade)

Servings: persons

1 loaf ciabatta or French bread, 14 to 16 inches in length, ends trimmed on the bias
Pesto Mayonnaise, recipe follows
1/4 cup dried cranberries or cherries
3 tablespoons coarsely grated Parmesan
1 pound sliced baked turkey breast
2 cups chiffonade Romaine lettuce
1 cup (packed) fresh basil leaves (about 2 ounces)
1/3 cup lightly toasted pine nuts
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan
1/4 cup mayonnaise (good quality store bought, or homemade)

1
Cut the bread in half lengthwise and place on a work surface, cut sides up.
2
Spread the pesto mayonnaise on both sides of the bread to taste and sprinkle the cranberries across the bottom slices.
3
Top the cranberries with a light layer of the cheese and arrange the sliced turkey evenly over the cheese and top with the lettuce.
4
Place the top piece of bread over the lettuce, pressing down to adhere.
5
Slice crosswise on the bias into 4 equal portions, arrange on plates, and serve.
6
In the bowl of a food processor or blender, combine the basil, pine nuts, garlic, salt, and pepper and puree, scraping down the sides as needed.
7
With the machine running, add the oil through the feed tube and process until the mixture is thick and smooth.
8
Add the Parmesan and process for 15 seconds.
9
Transfer to a bowl and add the mayonnaise, stirring to blend well.
10
Cover tightly and refrigerate until ready to serve.
11
(The pesto mayonnaise will keep for 3 days refrigerated.)

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 loaf ciabatta or French bread, 14 to 16 inches in length, ends trimmed on the bias, Pesto Mayonnaise, recipe follows, 1/4 cup dried cranberries or cherries, 3 tablespoons coarsely grated Parmesan, and more.

Yes, Turkey Sandwiches with Pesto Mayonnaise and Dried Cranberries falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey Sandwiches with Pesto Mayonnaise and Dried Cranberries

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