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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
  






Instructions



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.