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.



  1. Preheat oven to 325°F.
  2. 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.
  3. 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.
  4. 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.

© 2016 Marsh Supermarkets, Inc.