Leftover Turkey Pesto Melt on Sourdough
Warm turkey and melted cheese on pesto-swiped sourdough, finished with avocado, banana peppers and mayo. A 10-minute lunch and the best use for leftover turkey.
Servings 1 person
Calories 980kcal
Ingredients
- 2 slices Sourdough bread thick-cut
- 1 Tbsp Butter or olive oil, for the pan
- 1 - 2 Tbsp Basil pesto
- 4 - 5 oz Turkey breast sliced; deli or leftover roast turkey
- 2 slices Havarti cheese or Swiss or provolone
- 1 small handful Pickled banana peppers
- 1/2 Ripe avocado sliced
- Mayonnaise for drizzling
- Salt and pepper to taste
Instructions
- Melt the butter in a skillet over medium heat. Toast both slices of sourdough until golden on both sides, then take them out of the pan.
- Spread the pesto on one slice. Pile the turkey on loosely (don't pack it flat) and lay the cheese on top.
- Put that slice back in the pan, turn the heat to medium-low, and cover with a lid for 2 - 3 minutes, until the turkey is warm and the cheese has melted over it.
- Top with the banana peppers, sliced avocado, a drizzle of mayo, and a pinch of salt and pepper.
- Put the second slice on top, press gently, cut in half and stack the halves. Enjoy!
Notes
Leftover turkey: slice it thin, across the grain. If it's a little dry, sprinkle a spoonful of broth over it before you cover the pan.
Day-after-Thanksgiving version: swap the banana peppers for a thin layer of cranberry sauce.
No lid? Cover the pan with a sheet pan or foil. The steam is what melts the cheese.
Gluten-free: use your favorite GF sandwich bread and check that your pesto is GF.
Nutrition is an estimate per serving, calculated from the ingredients.
Nutrition
Calories: 980kcal | Carbohydrates: 56g | Protein: 51g | Fat: 61g