Recipe of the Week

  • 8 ounces oven-roasted turkey breast
  • 2 slices provolone cheese
  • 4 slices sourdough bread
  • 4 tablespoons homemade or store-bought basil pesto
  • 1 ripe avocado
  • 1/2 cup fresh spinach

  1. Set the oven to HIGH broil. Divide the turkey deli slices into two even stacks on a baking sheet. Place one slice of provolone onto each pile of turkey. Broil for 3 minutes until the cheese has melted. 
  2. While the turkey and cheese are in the oven, toast the slices of sourdough.
  3. Once the bread has toasted, spread two of the slices with pesto. To the other two, evenly divide the avocado and lightly mash.
  4. Lay the turkey and cheese onto the slice of sourdough with avocado. Top the turkey and cheese with spinach and close the sandwich with pesto slice of sourdough.

Nutrition Information
  • 2 servings 
  • 669 calories
  • 32g Fat
  • 54g Carbs
  • 43g Protein