Grilled Turkey Pesto Foccacia

1 foccacia loaf, unsliced, about 9" (23 cm)
22 mL (1½ tbsp) tomato pesto spread
45 mL (3 tbsp)Western Family low fat mayonnaise
½ pkg (½ oz/14 g) ½ fresh basil leaves
180 g (6 oz) roast turkey, cooked, sliced or julienne
salt and freshly ground pepper to taste
120 g (4 oz) sliced Havarti or Monterey Jack cheese
60 g (2 oz) spinach leaves, washed

1. Slice bread in half horizontally. Combine tomato pesto and mayonnaise in small bowl. Spread equal amount on both sides of the cut loaf.

2. Line bottom half with fresh basil and then turkey. Season with salt and pepper.

3. Cover turkey with slices of cheese. Arrange spinach on top and seal sandwiches with top half of loaf.

4. Gently press down and cut into quarters to serve. Alternatively, sandwiches can be grilled in olive oil in a skillet or sandwich maker.

Nutritional analysis per serving

Calories 397, Protein 26.7 g, Fat 18 g, Carbohydrate 31.2 g, Fibre 2.6 g