Fabio Viviani’s Turkey Peas and Pesto Sandwich
Top Chef Fabio Viviani has created this flavorful sandwich, perfect for re-purposing all those turkey leftovers that are sitting in your fridge. The freshness of the peas and the tartness of the red onion when matched with the slight saltiness of the pesto creates a delightful bite from start to finish.
- 2 Oroweat® Sandwich Thins® Rolls 100% Whole Wheat rolls toasted
- 1/2 small onion sliced
- 2 Tbsp. white wine vinegar
- 2 Tbsp. butter
- 12 ounces frozen peas
- 1/4 tsp. salt
- 1/4 tsp. Black Pepper
- 1/2 cup pesto
- 8 ounces roasted turkey sliced
- Toss the onion and vinegar in a small bowl.
- Let sit until the onion is tender and bright pink, 3 to 5 minutes.
- Meanwhile, heat the butter in a medium skillet over medium heat.
- Add the peas and ¼ tsp. salt and ¼ tsp. pepper and cook until heated through, 5 to 7 minutes.
- Mash until the peas hold together.
- Divide the peas, onion, pesto, and turkey among the rolls.
- Serve open faced.
About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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