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    Turkey Pesto Sandwiches

    Source of Recipe

    Cooking Light-6/02

    List of Ingredients

    • 1/4 cup fat-free mayonnaise
    • 1 tablespoon commercial pesto
    • 1 teaspoon fresh lemon juice
    • 1/2 teaspoon dried oregano
    • 1/8 teaspoon black pepper
    • 4 (2 ounce) French bread rolls
    • 2 cups trimmed arugula
    • 8 ounces thinly sliced cooked turkey breast
    • 8 (1/4-inch-thick) slices tomato
    • 4 (1 ounce) slices part-skim milk mozzarella cheese


    1. Preheat broiler.

    2. Combine first 5 ingredients.

    3. Cut rolls in half horizonally; 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.

    4. 358 cal, 10.5g fat, 31.2g pro, 34.1g carb, 0.8g fiber, 65mg chol, 2.9mg iron, 705mg sod, 309mg calc.




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