Grilled Turkey Pesto Sandwich
Homemade pesto and turkey sandwich grilled up on Craycort's new star pattern griddle.
Ingredients
| For pesto: | ||
| Fresh basil leaves | 2 Cup (32 tbs) | |
| Pine nuts | 1/4 Cup (4 tbs) | |
| Garlic cloves | 2 | |
| Pecorino romano cheese/Parmesan cheese | 1/2 Cup (8 tbs) | |
| Kosher salt | To Taste | |
| Fresh ground black pepper | To Taste | |
| Extra virgin olive oil | 2/3 Cup (10.67 tbs) | |
| Other ingredient: | ||
| Sour dough bread slices | 4 (as needed) | |
| Softened butter | 4 Teaspoon , divided | |
| Mayonnaise | 2 Teaspoon | |
| Onion rings | 8 | |
| Roasted turkey slices | 6 | |
| Sun dried tomato halves in oil | 8 | |
| Gouda cheese slice | 4 |
Directions
GETTING READY
1. Preheat grill.
MAKING
2. For making pesto: In a food processor add basil leaves and lightly process. Add pine nuts, process again, while still processing add garlic. Add in the cheese, process to blend, add olive oil, kosher salt and pepper.
3. Brush one side of one of the bread slices with butter and apply mayonnaise to the other side, place onion rings, turkey slices, sun dried tomato and gouda cheese. On another slice, apply the prepared pesto to one side. Place this slice, keeping the pesto side down, onto the first slice. Brush the top with butter, repeat to make 1 more sandwich.
4. Place on the grill and toast from both sides.
SERVING
5. Serve with your choice of beverage.
Recipe Summary
Nutrition Facts
Serving size
Calories 769Calories from Fat 567
% Daily Value*
Total Fat 63 g96.9%
Saturated Fat 9 g45%
Trans Fat 0 g
Cholesterol
Sodium 592 mg24.67%
Total Carbohydrates 32 g10.7%
Dietary Fiber 4 g16%
Sugars 10 g
Protein 18 g36%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
