By Mayo Clinic Staff

Dietitian's tip:

Leftover pesto mayonnaise keeps in the fridge for up to 2 weeks. It's great as a dressing for pasta salad.

Number of servings

Serves 4


    Pesto mayonnaise:

  1. 1 cup fresh basil leaves
  2. 1/4 cup pumpkin seeds
  3. 1/4 cup fresh Parmesan cheese
  4. 3 cloves garlic, minced
  5. 1/2 teaspoon kosher salt
  6. 1 cup reduced-fat mayonnaise
  7. Sandwiches:

  8. 4 slices whole-wheat bread
  9. 6 tablespoons pesto mayonnaise
  10. 8 ounces reduced-sodium sliced turkey
  11. 1/2 cup shredded mozzarella cheese
  12. 4 slices tomato


To make the pesto spread, place basil leaves, pumpkin seeds, Parmesan, garlic and salt in a food processor. Process ingredients until they are well-blended and fairly smooth. Add mayonnaise and pulse until just blended. Set aside.

Heat oven to 375 F. Lightly coat a baking sheet with olive oil or cooking spray.

Coat one side of each slice of bread with cooking spray. Lay bread slices on baking sheet with coated side facing down. Spread 1 1/2 tablespoons of basil pesto mayo on each slice of bread. Place 1/4 cup mozzarella, 4 ounces of turkey and 2 slices of tomato on two of the bread slices. Top sandwich with the remaining two slices of bread.

Bake for 10 to 15 minutes or until sandwich is warmed through and golden brown. Cut in half and serve.

Nutritional analysis per serving

Serving size: 1/2 sandwich

  • Calories 265
  • Total fat 16 g
  • Saturated fat 3 g
  • Trans fat 0 g
  • Monounsaturated fat 5 g
  • Cholesterol 42 mg
  • Sodium 770 mg
  • Total carbohydrate 14 g
  • Dietary fiber 3 g
  • Total sugars 3 g
  • Protein 22 g

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

May 21, 2016