Roasted Tomato & Pesto Turkey Club

Roasted Tomato & Pesto Turkey Club
  • Prep Time: 40
  • Total Time: 49
  • Servings: 4.0

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About this Recipe

This is no ordinary Turkey Club! Roasted tomatoes and fresh basil pesto make this sandwich truly memorable.


6 Plum tomatoes
10 ml Filippo Berio Olive Oil
10 ml Balsamic vinegar
5 ml Honey
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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