Turkey Sandwiches with Pesto Mayonnaise and Dried C

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Turkey Sandwiches with Pesto Mayonnaise and Dried Cranberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions