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1/4 C. 3 Tbsp. 1 lb. 2 C. Pesto Mayonnaise:
1 C. 1/3 C 1 Tbsp. 1/2 tsp. 1/4 tsp. 1/4 C. 1/4 C. 1/4 C.
| Loaf ciabatta or sourdough Pesto Mayonnaise, recipe follows Dried cranberries or cherries Coarsely grated Parmesan Sliced Butterball Just Perfect turkey breast Chiffonade Romaine lettuce
(packed) Fresh basil leaves (about 2 oz.) Lightly toasted pine nuts Minced garlic Salt Freshly ground black pepper Extra-virgin olive oil Freshly grated Parmesan Mayonnaise |
Directions for Pesto Mayonnaise - In the bowl of a food processor or blender, combine the basil, pine nuts, garlic, salt, and pepper and puree, scraping down the sides as needed.
- With the machine running, add the oil through the feed tube and process until the mixture is thick and smooth. Add the Parmesan and process for 15 seconds.
- Transfer to a bowl and add the mayonnaise, stirring to blend well.
- Cover tightly and refrigerate until ready to serve.
- Yield: 3/4 cup
Directions for preparing Sandwich - Cut the bread in half lengthwise and place on a work surface, cut sides up.
- Spread the pesto mayonnaise on both sides of the bread and sprinkle the cranberries across the bottom slices.
- Top the cranberries with a light layer of the cheese and arrange the sliced turkey evenly over the cheese and top with the lettuce.
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