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Turkey and Sun-Dried Tomato Pesto Grill

Yield: 4 Servings
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  • 8 slices sourdough bread
  • 1/2 cup prepared sun-dried tomato pesto
  • 8 slices (6 ounces) fat-free mozzarella cheese
  • 4 ounces thinly sliced turkey breast
  • 8 thin slices ripe tomato
  • Butter-flavored vegetable cooking spray


  1. Spread each bread slice with 1 tablespoon pesto.
  2. Top 4 slices of bread with a cheese slice, a turkey slice, and 2 tomato slices. Top with remaining cheese slices and bread.
  3. Spray a large skillet with cooking spray; heat over medium heat until hot.
  4. Cook sandwiches over medium to medium-low heat until browned on the bottoms, about 5 minutes.
  5. Spray tops of sandwiches generously with cooking spray and turn.
  6. Cook until browned on other side, 3 to 5 minutes.

Nutritional Information (Per Serving)
Calories: 366
Protein: 28 g
Sodium: 777 mg
Cholesterol: 23.5 mg
Fat: 12.2 g
Carbohydrates: 35.8 g
Exchanges: 2 Bread, 3 Meat, 1 Fat

Source: 1,001 Recipes For People with Diabetes

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