turkey sandwich with red pepper-pine nut pesto and caramelized onions - CL april 2002

[sunberst]

i followed the recipe exactly, except for leaving off the watercress.

this is a great sandwich. everything worked so well together. the sweetness of the caramelized onions, the chewiness of the ciabatta bread, the softness of the fontina cheese, the flavor of the pesto... excellent.

i liked the idea of adding roasted red peppers to the pesto. it turned it a gorgeous orange-red color with specks of green.

i normally do not caramelize onions the way the recipe states, but they were quite good. pretty sweet but it added so much to the sandwich.

this is also very quick to make. about 15 minutes total, and that is caramelizing the onions AND making the pesto AND slicing the bread & cheese.

a thumbs up!

[kristalsnow7]

I make this sandwich all the time, I LOVE it! It's easy, elegant, and oh so tasty. Glad you liked it, too. ;)


Kristal

[kristalsnow7]

Bumping up this old thread to see if anyone has the recipe handy? It's been a while since I've made it, and I can't remember if the red pepper pesto contains basil? I wanted to make this for some visiting relatives this weekend, but my uncle is allergic to basil. Thanks! Just trying to menu plan here. :)

[cher48603]

I haven't tried this either. It does sound yummy.


* Exported from MasterCook *

Turkey Sandwich with Red Pepper-Pine Nut Pesto and Caramelized Onions

Recipe By :Robin Vitetta-Miller
Serving Size : 4 Preparation Time :0:00
Categories : April 2002 Sandwiches


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup fresh basil -- chopped
2 tablespoons grated fresh Parmesan cheese
1 tablespoon pine nuts -- toasted
1 tablespoon water
2 garlic cloves -- halved
1 (7-ounce) bottle roasted red peppers -- drained
2 teaspoons olive oil
2 cups onion -- vertically sliced
2 teaspoons sugar
1 (8-ounce) loaf ciabatta
12 (1-ounce) slices cooked turkey breast
2 (1-ounce) slices fontina cheese
2 cups watercress -- trimmed

Place first 6 ingredients in a blender; process until smooth.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and sugar; cook 8 minutes or until onion is browned, stirring occasionally.

Cut bread loaf in half horizontally; spread pepper mixture evenly over cut sides of bread. Layer turkey, fontina cheese, onion, and watercress over bottom half of loaf; top with remaining loaf half. Cut loaf into 4 pieces.
Serve immediately.

Calories 416 (25% from fat); Fat 11.5g (sat 4.4g, mono 4.5g, poly 1.6g; Protein 37.5g; Carb 39.9g; Fiber 3.6g; Chol 90mg; Iron 3.4mg; Sodium 572mg; Calc 217mg

Source:
"Cooking Light Magazine, April 2002, page 154"
S(Formatted by):
"Sue MacDonald"
Copyright:
"© 2002 by Southern Living, Inc."

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 460 Calories; 12g Fat (23.0% calories from fat); 33g Protein; 55g Carbohydrate; 5g Dietary Fiber; 74mg Cholesterol; 207mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : Ciabatta is crunchy on the outside and soft in the middle. Since it is a thin loaf, focaccia would be a good substitute.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 26558 0 0 0

[kristalsnow7]

Thanks, Cheryl!! :)

[cher48603]

Glad I could help.