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2 Tablespoons Extra Virgin Olive Oil
4 Turkey Breast Steaks
3 Tablespoons Fresh Green Pesto
1 Small Carton Creme Fraiche
1 Baguette
4 Cherry Tomatoes, Sliced
4 Lettuces Leafs
Information:
Serving Size 4
395 Calories Per Serving
17 Grams Of Fat
Cooking Directions:
In a large skillet or griddle, heat up 1 tablespoon extra virgin olive oil. Season the turkey steaks with salt and pepper and place them in the hot oil for 8-10 minutes or until they are charred and dark brown. In a small dish combine the pesto with the creme fraiche and season with little seasoning salt. Split the baguette into 4 cubes and cut in half lengthwise. Brush each piece with the remaining oil. Toast bread oil side down until golden brown. To assemble these great little sandwiches spread a layer of pesto cream on 4 baguette halves. Top with tomato, turkey and a few lettuce leafs and an additional dollop of pesto cream. Top with bread and Serve.
4 Turkey Breast Steaks
3 Tablespoons Fresh Green Pesto
1 Small Carton Creme Fraiche
1 Baguette
4 Cherry Tomatoes, Sliced
4 Lettuces Leafs
Information:
Serving Size 4
395 Calories Per Serving
17 Grams Of Fat
Cooking Directions:
In a large skillet or griddle, heat up 1 tablespoon extra virgin olive oil. Season the turkey steaks with salt and pepper and place them in the hot oil for 8-10 minutes or until they are charred and dark brown. In a small dish combine the pesto with the creme fraiche and season with little seasoning salt. Split the baguette into 4 cubes and cut in half lengthwise. Brush each piece with the remaining oil. Toast bread oil side down until golden brown. To assemble these great little sandwiches spread a layer of pesto cream on 4 baguette halves. Top with tomato, turkey and a few lettuce leafs and an additional dollop of pesto cream. Top with bread and Serve.
