BBQ pesto turkey picnic

By Andrea Buckett
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Ingredients

  • 1.5 lb boneless skinless turkey breast
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 red onion, cut into round
  • 1 red pepper, cut into 4 quarters, stem and seeds removed
  • 1 yellow pepper, cut into 4 quarters, stem and seeds removed
  • 1 tablespoon canola oil
  • 1 round boule of sourdough
  • 1/2 cup pesto
  • 5 slices Havarti

Directions

  1. Preheat the BBQ or indoor grill to 400F
  2. Season the turkey breast with paprika, oregano, garlic powder and salt.  Place on the pre-heated BBQ.  Cook, turning occasionally until the internal temperature reads 165F. Set aside to cool.
  3. Brush the onions and pepper with canola oil and set on the BBQ to cook until they are charred and softened. Set aside to cool.
  4. Insert a sharp knife at 45-degree angle into the outer edge of the bread .Cut around the perimeter of the bread (be sure not to cut through the bottom). Use your fingers to pry around the cut portion of the bread to remove the lid in one piece. Trim the excess bread off the bottom of the top.
  5. Create a hollow bowl by removing any excess bread from the bottom half.
  6. Add the pesto to the bottom of the hollowed-out loaf. Top with the peppers and onions.
  7. Slice the turkey in thin pieces and place the slices on top of the peppers.  Add the cheese slices on top of the turkey and place the bread lid on top. Press down firmly and wrap in plastic wrap tightly.
  8. Place the wrapped sandwich in the fridge with a plate on top. Weight the plate down with a couple cans of beans or tomatoes. Leave in the fridge for 12-24 hours.
  9. Remove the plastic wrap and slice into wedges and serve.
  10. Tip: You can stuff the bread round with anything you like and make it your own.  The key is to set it in the fridge, weighted down for 12-24 hours.

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