Elevate your lunch game with these turkey pesto melts that are loaded with protein, fiber and healthy fats. Whether you’re looking for a quick lunch or a comforting dinner, this turkey pesto melt is sure to become a staple.
Servings: 4
Nutritional Information Per Serving
- 265 calories
- 16 g total fat
- 3 g saturated fat
- 0 g transfat
- 5 g monounsaturated fat
- 42 mg cholesterol
- 770 mg sodium
- 14 g total carbohydrate
- 3 g dietary fiber
- 3 g total sugars
- 22 g protein
Ingredients
Pesto mayonnaise:
- 1 cup fresh basil leaves
- ¼ cup pumpkin seeds
- ¼ cup fresh Parmesan cheese
- 3 cloves garlic, minced
- ½ teaspoon kosher salt
- 1 cup reduced-fat mayonnaise
Sandwiches:
- 4 slices whole-wheat bread
- 6 tablespoons pesto mayonnaise
- 8 ounces reduced-sodium sliced turkey
- ½ cup shredded mozzarella cheese
- 4 slices tomato
Directions
- 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. Lightly coat a baking sheet with olive oil or cooking spray.
- Coat one side of each slice of bread with cooking spray. Lay bread slices on baking sheet with coated side facing down.
- Spread 1 1/2 tablespoons of basil pesto mayo on each slice 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.
- Bake for 10 to 15 minutes or until sandwich is warmed through and golden brown.
- Cut in half and serve.
Dietitian’s tip:
- Leftover pesto mayonnaise keeps in the fridge for up to 2 weeks. It’s great as a dressing for pasta salad.
Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.
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