Turkey-and-Pesto Grilled Cheese Sandwiches
Summer Gazpacho
Ingredients
- 6 Tbsp pesto
- 12 slices whole wheat sandwich bread
- ¾ lb thin deli-sliced low-sodium turkey breast
- ½ (8-oz) ball fresh mozzarella cheese, cut into 6 slices
- 4 Tbsp butter, softened
Instructions
- Spread 1 Tbsp pesto on one side of each of 6 bread slices; layer with turkey and cheese. Top with remaining bread slices. Butter outsides of sandwiches with 2 tsp butter each.
- Cook sandwiches, in batches, in a hot large griddle or nonstick skillet over medium heat 2 to 3 minutes per side or until browned and cheese is melted.
Side Dish Ingredients
- 3 large tomatoes, halved
- 1 sweet onion, halved
- 1 cucumber, cut into chunks
- 1 bell pepper, cut into chunks (any color)
- 3 Tbsp red wine vinegar
- 2 cups low-sodium tomato juice
- ¼ cup chopped fresh parsley
- ½ tsp salt
Side Dish Instructions
- Pulse tomatoes, onion, cucumber, and bell pepper in a food processor, in batches, until almost smooth (pulse to your desired texture); transfer to a bowl.
- Stir in vinegar, tomato juice, parsley, and salt; add pepper to taste. Cover and chill until ready to serve.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
340
|
60
|
400
|
| Fat (g) | 20 | 0 | 20 |
| Sat. Fat (g) | 8 | 0 | 8 |
| Protein (g) | 24 | 2 | 26 |
| Carb (g) | 22 | 13 | 35 |
| Fiber (g) | 4 | 3 | 7 |
| Sodium (mg) | 850 | 260 | 1110 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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