-
-
Prep
- 5 min
-
Prep
-
- Total
- 10 min
-
- Serving
- 4
Smoked Turkey, Bacon and Sun-Dried Tomato Pesto Sandwich
Featured Product
Sliced Monterey Jack
Delicious and versatile! Monterey Jack cheese is known for its mild hazelnut taste, buttery texture and great versatility. It is delicious in Mexican dishes or even melted in a sandwich or omelette. Monterey Jack is lactose-free.
Ingredients
Sun-dried tomato pesto
- 30 mL (2 tbsp) extra-virgin olive oil
- 125 mL (1/2 cup) oil-packed sun-dried tomatoes, drained and chopped
- 60 mL (1/4 cup) walnuts, chopped
- 60 mL (1/4 cup) Saputo Parmesan cheese
- 15 mL (1 tbsp) fresh oregano, minced
- Sea salt and freshly ground black pepper
Sandwich
- 8 slices multi-grain bread
- 4-8 slices smoked turkey
- 4-8 slices cooked bacon
- 4 slices Saputo sliced Monterey Jack cheese
- Fresh tomato slices
- Arugula
- Sea salt and freshly ground black pepper
Directions
- Make the pesto: Use a food processor or stick blender to combine all the pesto ingredients. Transfer to an airtight jar and set aside. You can make the pesto up to 3 days in advance.
- Assemble the sandwiches: Spread sun-dried tomato pesto generously onto one side of all bread slices. Garnish with smoked turkey, bacon, sliced Monterey Jack cheese, tomato and arugula. Season with salt and pepper and close the sandwiches. Serve.
You may also like these recipes
Check out these delicious ideas
- Prep
- 10 min
- Total
- 22 min + marinating time
Jerk Chicken Burger with Monterey Jack Cheese
- Prep
- 30 min
- Total
- 45 min
Mini Cheeseburger Trio
- Prep
- 15 min
- Total
- 25 min
