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  • Prep
    5 min
  • Total
    10 min
  • Servings

Smoked Turkey, Bacon and Sun-Dried Tomato Pesto Sandwich


Sun-dried tomato pesto

  • 30 mL (2 tbsp) extra-virgin olive oil
  • 125 mL (1/2 cup) oil-packed sun-dried tomatoes, drained and chopped
  • 60 mL (1/4 cup) walnuts, chopped
  • 60 mL (1/4 cup) Saputo grated Parmesan cheese
  • 15 mL (1 tbsp) fresh oregano, minced
  • Sea salt and freshly ground black pepper


  • 8 slices multi-grain bread
  • 4 to 8 slices smoked turkey
  • 4 to 8 slices cooked bacon
  • 4 slices Saputo sliced Monterey Jack cheese
  • Fresh tomato slices
  • Arugula
  • Sea salt and freshly ground black pepper


  1. Make the pesto: Use a food processor or stick blender to combine all the pesto ingredients. Transfer to an airtight jar and set aside. You can make the pesto up to 3 days in advance.
  2. Assemble the sandwiches: Spread sun-dried tomato pesto generously onto one side of all bread slices. Garnish with smoked turkey, bacon, sliced Monterey Jack cheese, tomato and arugula. Season with salt and pepper and close the sandwiches. Serve.