Turkey Pesto Sandwiches

Submitted by Chads Cook

"From Cooking Light June 2002 issue"

 

• Ready In: 48hrs 15mins
• Ingredients: 10
• Yields: 4 sandwhiches
• Serves: 4

ingredients

• 59.14 ml fat-free mayonnaise
• 14.79 ml commerical pesto sauce
• 4.92 ml fresh lemon juice
• 2.46 ml dried oregano
• 0.61 ml black pepper
• 4 (226.79 g) french bread rolls
• 473.18 ml trimmed arugula
• 226.79 g thinly sliced cooked turkey breast
• 8 slice tomatoes, about 1/4 inch thick
• 4 slice part-skim mozzarella cheese

directions

1. Preheat broiler.
2. Combine first 5 ingredients.
3. 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.