Turkey pesto melt
Leftover pesto mayonnaise keeps in the fridge for up to 2 weeks. It's great as a dressing for pasta salad.
- 1 cup fresh basil leaves
- 1/4 cup pumpkin seeds
- 1/4 cup fresh Parmesan cheese
- 3 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1 cup reduced-fat mayonnaise
- 4 slices whole-wheat bread
- 6 tablespoons pesto mayonnaise
- 8 ounces reduced-sodium sliced turkey
- 1/2 cup shredded mozzarella cheese
- 4 slices tomato
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.
Nutritional analysis per serving
Total carbohydrate: 14 g
Cholesterol: 42 mg
Dietary fiber: 3 g
Monounsaturated fat: 5 g
Protein: 22 g
Saturated fat: 3 g
Serving size: 1/2 sandwich
Sodium: 770 mg
Total fat: 16 g
DASH Eating Plan Servings
Dairy foods (low-fat or fat-free): 1/2
Fats and oils: 1 1/2
Grains and grain products: 1
Meats, poultry and fish: 2
Diabetes Meal Plan Choices
Meat and meat substitutes: 2 1/2
Mayo Clinic Healthy Weight Pyramid Servings
Protein and dairy: 1
Last Updated May 21, 2016