Best Turkey Pesto Toasterdilla Recipes

PESTO-TURKEY LAYERED LOAF

Pesto-Turkey Layered Loaf image

This yummy sandwich is easy and travels well. Make several to feed a crowd, and use any meat, veggies and cheese you like. -Marion Sundberg, Yorba Linda, California

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1 loaf (1 pound) French bread
1 cup prepared pesto
1 pound thinly sliced deli turkey
1/2 pound provolone cheese, thinly sliced
2 small zucchini, thinly sliced
2 medium tomatoes, thinly sliced
1 medium red onion, thinly sliced

Steps:

Preheat oven to 350°. Cut the top fourth off loaf of bread. Carefully hollow out the bottom, leaving a 1/2-in. shell. (Discard removed bread or save for another use.) Spread pesto on the inside of top and bottom of bread. Set top aside., In bottom of bread, layer the turkey, cheese, zucchini, tomatoes and onion. Gently press the layers together. Replace bread top and wrap tightly in foil. , Place on a baking sheet. Bake 25-30 minutes or until heated through. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 661 calories, Fat 33g fat (13g saturated fat), Cholesterol 73mg cholesterol, Sodium 2065mg sodium, Carbohydrate 54g carbohydrate (5g sugars, Fiber 4g fiber), Protein 39g protein.

TURKEY PESTO TOASTER "QUESADILLA" RECIPE BY TASTY

Turkey Pesto Toaster

Here's what you need: large flour tortilla, pesto, mozzarella string cheese, roasted red pepper, deli turkey

Provided by Betsy Carter

Categories Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 5

Ingredients

1 large flour tortilla
1 tablespoon pesto, plus 1 teaspoon
1 mozzarella string cheese
1 tablespoon roasted red pepper, chopped
2 slices deli turkey, thinly sliced

Steps:

Spread the pesto evenly over the tortilla with a butter knife.
Peel the mozzarella string cheese into strips. Place the cheese and roasted red peppers over the top half of the tortilla. Top with the turkey.
Fold the tortilla in half from the bottom, then fold in the sides, being careful not to tear the tortilla.
Toast on medium-high, until golden brown. Watch to make sure it doesn't burn. Let cool for 1-2 minutes before removing from the toaster.
Enjoy!

Nutrition Facts : Calories 279 calories, Carbohydrate 25 grams, Fat 15 grams, Fiber 0 grams, Protein 11 grams, Sugar 1 gram

SAGE PESTO CRUSTED TURKEY TENDERLOIN

Sage Pesto Crusted Turkey Tenderloin image

Provided by Robin Miller : Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Cooking spray
2 cups loosely packed fresh sage leaves
1/2 cup pine nuts, lightly toasted in a dry skillet for 3 minutes
1/3 cup olive oil, plus extra if needed
4 garlic cloves, peeled
3 tablespoons grated Parmesan
2 turkey tenderloins, about 1 pound each
8 small red potatoes, halved
Salt and freshly ground black pepper

Steps:

Preheat oven to 400 degrees F.
Coat a shallow roasting pan with cooking spray.
In a blender, combine sage, pine nuts, olive oil, garlic, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Puree until smooth.
Season turkey all over with salt and black pepper and transfer to prepared pan. Spread pesto all over top of turkey. Arrange potatoes around turkey in pan, spray with cooking spray and season with salt and freshly ground black pepper.
Roast for 30 minutes, until potatoes are golden brown and turkey reaches 160 degrees F. Let turkey rest for 10 minutes before slicing crosswise into 1/2-inch thick slices. Serve half of the turkey with all of potatoes. Reserve remaining turkey for salad, if desired