Turkey-Pesto Sandwiches

Turkey-Pesto Sandwiches Herbed Cheese Triple-Stack Sandwiches
Ham & Green Apple Tea Sandwiches (left), Turkey-Pesto Sandwiches (center), and Herbed Cheese Triple-Stack Sandwiches (right)

Basil-spinach pesto and turkey are the perfect savory combination in these delicious sandwiches. Pictured with Ham & Green Apple Tea Sandwiches and Herbed Cheese Triple-Stack Sandwiches.

Turkey-Pesto Sandwiches
Makes 12
  • Basil-Spinach Pesto (recipe follows)
  • 6 slices honey wheat bread
  • 9 ultra thin slices roast turkey
  1. Spread a layer of Basil-Spinach Pesto onto bread slices. On pesto side of 3 bread slices, layer 3 turkey slices each, ruffling slightly to fit bread. Top with remaining bread slices, pesto side down.
  2. Using a long serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich diagonally into 4 equal triangles. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate until serving time.

Basil-Spinach Pesto
Makes 1 cup
  • 2 cups loosely packed fresh basil leaves 
  • 1 cup loosely packed fresh baby spinach leaves 
  • ½ cup whole walnuts, toasted
  • ½ cup freshly grated Parmesan cheese
  • 1 clove garlic
  • 2 tablespoons red wine vinegar
  • 1 teaspoon granulated sugar
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ¼ cup extra-light olive oil
  1. In the work bowl of a food processor, pulse together basil, spinach, walnuts, cheese, garlic, vinegar, sugar, salt, and pepper until combined. With processor running, add olive oil in a slow, steady stream until combined. (Add additional oil to reach desired consistency, if needed.)
  2. Transfer pesto to a glass container with a lid. Before closing lid, cover surface of pesto with a thin layer of olive oil. Refrigerate before using, up to a day.


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