Roasted Turkey, Bacon & Pesto Recipe
Recipe information
Make Roasted Turkey, Bacon & Pesto in just 25m. tomato, romaine, cheddar, basil-walnut pesto, ciabatta
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Frequently paired with
The best thing to pair and share with Roasted Turkey, Bacon & Pesto
Ingredients
Sandwich
Basil–Walnut Pesto
Basil–Walnut Pesto
1. Prep
Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Cool briefly. Peel the garlic clove.
2. Blend
In a small food processor or blender, combine the toasted walnuts, basil leaves, Parmesan, garlic, lemon juice, salt, and pepper. Pulse to break down the solids.
3. Emulsify
With the processor running, slowly stream in the olive oil until the mixture becomes a coarse, spreadable pesto. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. If too thick, add up to 1 tablespoon more olive oil. Set aside.
Sandwich
4. Prepare ingredients
Thinly slice the roma tomato into 1/4-inch slices. Tear or trim romaine leaves into sandwich-appropriate pieces. If bacon is not already cooked, cook 4 strips in a skillet over medium heat until crisp, then drain on paper towels. If ciabatta rolls are large, split horizontally.
5. Toast ciabatta (optional)
If you prefer a warm, slightly crisp roll, spread the cut faces of each ciabatta roll with 1/2 tablespoon butter and toast in a skillet or under a broiler for 1–2 minutes until lightly golden. Remove from heat.
6. Assemble
Spread 1 to 1 1/2 tablespoons of basil–walnut pesto evenly on the cut face of both the top and bottom halves of each roll (reserve any extra for another use). On the bottom half, layer 4 ounces (half of the turkey) evenly, then arrange two bacon strips per sandwich, followed by cheddar slices (about 2 oz per sandwich), tomato slices (2–3 per sandwich), and romaine leaves (2 per sandwich). Season tomato lightly with a pinch of salt and pepper if desired.
7. Finish and serve
Place the top ciabatta half over the fillings and press gently to compact. If desired, return assembled sandwiches to a skillet and press/heat briefly (30–60 seconds per side) to warm the cheese and meld flavors. Slice each sandwich in half and serve immediately.
Local Coupons
No local coupons found for this recipe's ingredients.