Quick, easy and delish! These sandwiches ROCK.

~Turkey Pesto Sandwiches~

1/4 cup fat free mayo
1 Tbsp commercial pesto
1 tsp fresh lemon juice
1/2 tsp dried oregano
1/8 tsp ground black pepper
4 2oz French bread rolls (I had a big loaf of fresh Italian bread so I sliced it up and used that)
2 cups trimmed arugula
8 oz thinly sliced, cooked turkey breast
8 (1/4") tomato slices
4 (1oz) slices part-skim mozzarella cheese

1. Preheat broiler
2. Combine first five ingredients
3. Cut rolls in half horizontally, spread mayo mixture evenly over cut sides of rolls. Divide arugula, turkey and tomato slices evenly among bottom half of rolls and top each with a slice of cheese. Place bottom half of rolls on a baking sheet. Broil two minutes or until cheese melts. Cover with top halves of rolls. Yields 4 servings.

Calories 358 (26% from fat); Fat 10.5 g (sat 4.8g, mono 4g, poly 0.8g); Protein 31.2g; Carb 34.1g; Fiber 0.8g; Chol 65mg; Iron 2.9mg; Sodium 705mg; Calcium 309mg.

And here's what it is supposed to look like when you are done...


Photo and recipe were taken from ~Cooking Light~ , June 2002.