These Arugula Pesto and Turkey Pinwheels come together easily and can be made ahead.
Arugula Pesto and Turkey Pinwheels
2014-12-30 01:21:44
Yield: approximately 30 sandwiches
Ingredients
- 1 (1-pound) unsliced loaf sourdough bread
- Arugula Pesto (recipe follows)
- 12 slices provolone cheese
- 12 thin slices smoked turkey breast
Instructions
- Using a serrated knife, cut domed top off of bread loaf, and discard. Slice bread into 4 (½-inch-thick) slices. Using a rolling pin, roll each slice into a ¼-inch-thick rectangle.
- Spread each piece of flattened bread with 2 tablespoons Arugula Pesto, then top with 3 cheese slices and 3 turkey slices. Starting from narrow end of bread, roll into a spiral; repeat with remaining bread, cheese, and turkey. Wrap each roll tightly with plastic wrap.
- Refrigerate for at least 2 hours before serving. To serve, unwrap rolls. Using a serrated knife, slice rolls crosswise into 7 or 8 (½-inch-wide) pinwheels.
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Arugula Pesto
2014-12-30 01:29:58
Yield: approximately 1 cup
Ingredients
- 1 (5-ounce) package baby arugula
- ¼ cup grated Parmesan cheese
- ¼ cup pine nuts, toasted
- 2 tablespoons olive oil
- 1 teaspoon fresh lemon juice
- 1 teaspoon minced garlic
- ½ teaspoon kosher salt
Instructions
- In the work bowl of a food processor, combine arugula, Parmesan, pine nuts, oil, lemon juice, garlic, and salt, and pulse until smooth. Use immediately, or store in an airtight container in the refrigerator for up to 2 days.
TeaTime Magazine https://teatimemagazine.com/
Perfect. Absolutely perfect. And now I have even btteer reason to harvest the oregano out front. Thank you. Hopefully I can make it out there before the winds blow it all away. Can’t wait to try it.