Expand your sandwich repertoire with our Foil-Pack Turkey and Bacon Sandwich recipe. This Foil-Pack Turkey and Bacon Sandwich makes for a perfect appetizer that will please any palate at your next potluck.
What You Need
Original recipe yields 8 servings
1 piece (8 inches long) French bread (about 1/3 of 14-oz. baguette)
Use serrated knife to make 17 vertical cuts into top of bread, making cuts about 1/2 inch apart and being careful to not cut through to bottom of bread piece. (You will end up with 16 bread slices to make a total of 8 sandwiches.)
Mix mayo and pesto until blended. Reserve 2 Tbsp. mayo mixture for later use. Spread remaining mayo mixture evenly between every 2 slices of bread to coat insides of sandwiches, then fill sandwiches with spinach, tomatoes, bacon, cheese and turkey.
Spread reserved mayo mixture over tops of sandwiches. Wrap in foil.
Bake 10 min. or until cheese is melted and sandwiches are heated through.
How to Use the Remaining Bread
You can use the leftover baguette to make pesto croutons. Cut half of the remaining baguette into bite-size cubes; place in medium bowl. Add additional 3 Tbsp. pesto; mix lightly. Spread onto parchment-covered rimmed baking sheet. Bake in 400°F oven 10 min. or until golden brown. Cool, then store in airtight container until ready to add to your favorite tossed green salad. Serve the remaining bread piece as part of a future meal. To serve warm, wrap the bread in waxed paper, then microwave on HIGH 4 min. or just until warmed.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fiber less than 1g
Sugars less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.