This is no ordinary Turkey Club! Roasted tomatoes and fresh basil pesto make this sandwich truly memorable.
|10 ml||Filippo Berio Olive Oil|
|10 ml||Balsamic vinegar|
|0.5 ml||Each salt and pepper|
|30 ml||Fat free sour cream|
|15 ml||Prepared basil pesto|
|2 ml||Lemon juice|
|150 g||Package MAPLE LEAF® Prime Fully Cooked Sliced Turkey Breasts|
|1||Slice Prosciutto, cut into thin strips|
|500 ml||Baby arugula leaves|
|8||Slices whole grain sandwich bread, toasted|
PREHEAT the oven to 425°F (220°C). Cut the tomatoes in half, lengthwise and remove the seeds and pulp. Blend the olive oil with the balsamic vinegar, honey, salt and pepper; toss with the tomatoes.
ARRANGE the tomatoes on a parchment-lined, rimmed baking sheet. Bake for 30 minutes or until well browned.
MEANWHILE, blend the sour cream with the pesto and lemon juice. Toss the turkey and prosciutto with the pesto mixture. Divide turkey mixture between 4 slices of toasted bread. Top each slice with tomatoes, arugula and remaining toasted bread. Cut into quarters to serve.
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