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
Taryn Jeffries is the owner, editor, writer and Chief Eating Officer of PhoenixBites, an independent Arizona food and dining publication. She's been exploring the Valley's culinary scene since 2010, sharing the stories behind the restaurants, chefs and people who make it delicious. Named the Arizona Culinary Hall of Fame's Food Writer of the Year in 2017, Taryn believes good food deserves a good story, honest opinions and occasionally a little sass.
More Posts by Taryn Jeffries | WebsiteRelated Posts
Chef Mark Bookhamer’s Gluten Free Pancakes
The Normal Restaurant & Bar’s Chef Mark Bookhamer has created an exquisite gluten free pancake. It’s so spectacular that those in the know have taken to calling it their “don’t... Read More
