Poblano Turkey Loaf Sandwich




3/4 c carrots, peeled and small dice

1 c yellow bell pepper, small dice

1-1/2 c yellow onion, small dice

1/2 c celery, small dice

3/4 c roasted poblano peppers, seeded and small dice

1 c fresh basil, chiffonade

1/4 c roasted garlic puree

5 Large eggs, beaten

1-1/2 c toasted bread crumbs

1 tsp salt

2 tsp black pepper


30 Slices French bread, toasted

15 Slices aged brick cheese

4 c basil pesto

30 Slices red ripe tomato

45 Slices ripe avocado




In a large bowl, combine all turkey loaf ingredients and gently mix until thoroughly incorporated.

Spray a 4-inch deep third pan with non-stick spray. Place turkey mixture in prepared third pan, cover with plastic wrap and refrigerate for 8-10 hours.

Bake in a preheated 350 degree F convection oven for about 45-60 minutes or until internal temperature reaches 165 degrees F. Remove from oven and let cool completely in refrigerator.

After it is chilled, slice into ¾-inch slices.


Place one slice of cheese on each slice of turkey loaf and heat under salamander to melt cheese.

Spread about 1 tablespoon of basil pesto on each slice of grilled French bread. Place hot, sliced turkey loaf on one slice of bread and stack with 2 slices tomato, 3 slices avocado and top with final slice of bread.


Nutrition Facts

910 Total Calories

390 Calories from Fat

43 g Total Fat

66 % Daily Total Fat

13 g Saturated Fat

65 % Daily Saturated Fat

200 g Cholesterol

67 % Daily Cholesterol

1660 mg Sodium

72 % Daily Sodium

83 g Total Carbohydrates

28 % Daily Total Carbohydrates

10 g Dietary Fiber

40 % Daily Dietary Fiber

4 g Sugars

46 g Protein

45 % Daily Protein

80 % Daily Vitamin C

40 % Daily Calcium

35 % Daily Iron