Pesto Turkey Croissant Sandwich
These pesto turkey croissants are a quick post-Christmas win! Loaded with ham, cheese, sun dried tomatoes and pesto, they're flavour-packed.
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Servings: 4 croissants
Calories: 503kcal
Equipment
- baking sheet
For best results, weigh ingredients with a kitchen scale.
Ingredients
- 4 medium croissants
- ⅓ cup basil pesto store-bought or homemade
- 4 slices Swiss cheese
- 4 thin slices ham
- 200 g sliced roast turkey sliced thinly
- ¼ cup sundried tomatoes diced
Instructions
- Preheat the oven to 180C/350F and line a baking sheet with baking paper.
- Slice the croissants in half (sandwich style).
- Spread the pesto over the inside of the top halves.
- Layer up the the bottom halves with cheese first, then ham, sun dried tomatoes and sliced turkey.
- Place the tops on each one over the fillings and transfer the turkey croissant sandwiches to the baking sheet.
- Bake for 15-20 minutes until heated through and crispy and the cheese has melted. If the croissants look like their getting too dark, just tent some foil over them.
- Serve immediately.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Ham is optional and they will still be lovely if you leave it out.
- The turkey can be replaced with rotisserie chicken.
- You can use store-bought or homemade pesto.
- You could try a sun dried tomato pesto and leave out the sun dried tomatoes. Maybe replace them with fresh basil.
- Any good melting cheese will work. Gouda, edam, colby are all good options.
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Nutrition
Calories: 503kcal | Carbohydrates: 32g | Protein: 25g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 94mg | Sodium: 764mg | Potassium: 369mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1042IU | Vitamin C: 3mg | Calcium: 215mg | Iron: 2mg
