Chef Fabio Viviani

Turkey, Peas and Pesto

Chef Creations

Chef Fabio Viviani

Ingredients (4 servings)
2 Arnold rolls, toasted
1/2 small red onion, sliced
2 tbsp. white wine vinegar
2 tbsp. butter
12 oz. frozen peas
1/4 tsp. salt
1/4 tsp. black pepper
1/2 c. pesto
8 oz. sliced roasted turkey

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.

The green color of the pesto with whole peas and a few slices of turkey make this open-faced sandwich not only look beautiful, but taste amazing, too!

- Chef Fabio Viviani

"Children ages 2-3 need about 3 ounce equivalents of grains per day. 4-8 year olds need 5 ounce equivalents per day, and teens need 5-8 ounce equivalents per day, with boys being on the higher end."

- Arnold Bread Nutrition Expert
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