Recipes

• 16 slices
  Lilydale^®Oven Roasted Turkey Breast Roast
• 8 slices
  Lilydale^®Turkey Bacon, cooked according to packaging directions
• 8 slices
  tomato
• 2 cups (500 mL)
  baby arugula
• salt and pepper
• Pesto Mayonnaise
• 1/2 cup (125 mL)
  mayonnaise
• 2 tbsp (30 mL)
  prepared basil pesto

1. Pesto Mayonnaise: Mix together mayonnaise and prepared pesto. Set aside.
2. On work surface, lay bread slices in single layer; spread with Pesto Mayonnaise. Place 4 slices of Lilydale^®Oven Roasted Turkey Breast Roast on each of the 4 bread slices. Top with 2 tomato slices and 2 slices Lilydale^®Turkey Bacon; arrange arugula over top. Sprinkle with salt and pepper. Cap with remaining slices of bread. Insert 2 toothpicks into each sandwich midway between centre and opposite corners. Cut each sandwich in half; serve immediately.

Replace basil pesto with sun-dried tomato pesto if desired.