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Pesto-Turkey Layered Loaf

 Pesto-Turkey Layered Loaf
This yummy sandwich is easy and travels well. Make several to feed a crowd, and use any meat, veggies and cheese you like. —Marion Sundberg, Yorba Linda, California
6 ServingsPrep: 20 min. Cook: 25 min. + standing

Ingredients

  • 1 loaf (1 pound) French bread
  • 1 cup prepared pesto
  • 1 pound thinly sliced deli turkey
  • 1/2 pound provolone cheese, thinly sliced
  • 2 small zucchini, thinly sliced
  • 2 medium tomatoes, thinly sliced
  • 1 medium red onion, thinly sliced

Directions

  • Preheat oven to 350°. Cut the top fourth off loaf of bread.
  • Carefully hollow out the bottom, leaving a 1/2-in. shell. (Discard
  • removed bread or save for another use.) Spread pesto on the inside
  • of top and bottom of bread. Set top aside.
  • In bottom of bread, layer the turkey, cheese, zucchini, tomatoes and
  • onion. Gently press the layers together. Replace bread top and wrap
  • tightly in foil.
  • Place on a baking sheet. Bake 25-30 minutes or until heated through.
  • Let stand 10 minutes before cutting. Yield: 6 servings.
Nutritional Facts: 1 serving equals 661 calories, 33 g fat (13 g saturated fat), 73 mg cholesterol, 2,065 mg sodium, 54 g carbohydrate, 4 g fiber, 39 g protein.