Veggie-Loaded Turkey Sandwich
Pack in a rainbow of colors and a burst of fresh, savory flavor in this super simple sandwich. Use thin sandwich buns to keep carbs in check.
- 20 min.
- Preheat oven to 325°F.
- Pat turkey tenderloins dry. Transfer turkey to a baking pan. Season with salt and pepper. Bake, uncovered, for 30 minutes or until internal temperature of turkey reaches 165°F. Cover and let stand for 10 minutes. Thinly slice turkey. Set aside.
- Meanwhile, for pesto dressing, in a food processor combine basil, garlic, pine nuts and cheese. Cover and pulse until combined. Slowly add oil. Cover and process until combined.
- Brush cut side of each sandwich bun with pesto. Top bun bottoms with one-fourth of the sliced turkey, bell pepper, avocado, carrot and spinach leaves. Top sandwiches with bun tops.
Nutrition facts per serving: 478 calories, 27 g fat, 4 g saturated fat, 0 g trans fat, 49 mg cholesterol, 712 mg sodium, 39 g carbohydrates, 15 g fiber, 7 g sugar, 29 g protein. Daily Values: 51% vitamin A, 96% vitamin C, 10% calcium, 9% iron.