Turkey Pesto Sandwiches Recipe from Alisa Brough

Ingredients

¼ cup fat-free mayonnaise

1 tablespoon commercial pesto

1 teaspoon fresh lemon juice

½ teaspoon dried oregano

⅛ teaspoon black pepper

4 (2-ounce) French bread rolls

2 cups trimmed arugula

8 ounces thinly sliced cooked turkey:

breast

8 (¼-inch-thick) slices tomato

4 (1-ounce) slices part-skim

mozzarella cheese

Directions

Preheat broiler.

Combine first 5 ingredients.

Cut rolls in half horizontally, spread mayonnaise mixture evenly over cut sides of rolls. Divide arugula, turkey, and tomato slices evenly among bottom halves of rolls, top each with 1 cheese slice. Place bottom halves of rolls on a baking sheet. Broil 2 minutes or until cheese melts. Cover with top halves of rolls. Yield: 4 servings.

Notes

I typically use ciabatta rolls, roamine lettuce, and provalone.

CALORIES 358 (26% from fat), FAT 10.5g (sat 4,8g, mono 4g. poly 0.8g): PROTEIN 31.2g; CARB 34.1g; FIBER 0.8g: CHOL 65mg; IRON

2.9mg: SODIUM 703mg; CALC 309mg