Turkey Sandwich with Red Pepper-Pine Nut Pesto and Caramelized Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/4 cup(s) fresh basil chopped |
2 tablespoon(s) fresh parmesan cheese grated |
1 tablespoon(s) pine nuts toasted |
1 tablespoon(s) water |
2 clove(s) garlic halved |
1 (7-ounce) bottle roasted red bell peppers drained |
2 teaspoon(s) olive oil |
2 cup(s) onion vertically sliced |
2 teaspoon(s) sugar |
1 (8-ounce) loaf ciabatta |
12 (1-ounce) slices cooked turkey breast |
2 (1-ounce) slices fontina cheese |
2 cup(s) trimmed watercress |
Directions:
1. Place first 6 ingredients in a blender; process until smooth.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and sugar; cook 8 minutes or until onion is browned, stirring occasionally.
3. Cut bread loaf in half horizontally; spread pepper mixture evenly over cut sides of bread. Layer turkey, fontina cheese, onion, and watercress over bottom half of loaf; top with remaining loaf half. Cut loaf into 4 pieces.
4. Serve immediately.
5. Calories 416 (25% from fat); Fat 11.5g (sat 4.4g, mono 4.5g, poly 1.6g; Protein 37.5g; Carb 39.9g; Fiber 3.6g; Chol 90mg; Iron 3.4mg; Sodium 572mg; Calc 217mg
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