The Playa's Club

Name: The Playa's Club
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters arugula (baby arugula or regular); 237 milliliters freshbasil leaves; 12 slices fresh challah bread, cut about 1/3-inch thick; 1 clove garlic; 1 Tbsp fresh squeezed lemon juice; 4 crispleaves red leaf lettuce; 4 servings Japanese mayonnaise; 237 milliliters oil-packed sun-dried tomatoes, chopped; 118 milliliters extra-virgin olive oil; 20 slices thinly cut pancetta; 237 milliliters grated Parmesan; 4 servings Kosher saltand freshly ground black pepper; 59 milliliters pine nuts; 454 grams maple-glazed turkey breast, sliced thin

The Playa's Club

You can never have too many main course recipes, so give The Playa's Club a try. One serving contains 1121 calories, 54g of protein, and 79g of fat. This recipe serves 4. This recipe covers 44% of your daily requirements of vitamins and minerals. A mixture of olive oil, maple-glazed turkey breast, pine nuts, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Lay out the pancetta onto an ungreased baking sheet.

Ingredients you will need

Pancetta

Equipment you will use

Baking Sheet

Place in the oven and cook the pancetta until extra crispy, 18 to 20 minutes.

Ingredients you will need

Pancetta

Equipment you will use

Oven

Remove and let cool.

For the tomato-arugula pesto: In a dry skillet over medium heat, lightly toast the pine nuts until slightly golden, 3 to 5 minutes.

Ingredients you will need

Pine Nuts

Arugula

Tomato

Pesto

Toast

Equipment you will use

Frying Pan

Remove and set aside to cool.

In a food processor, add the toasted pine nuts, arugula, basil, cheese, sun-dried tomatoes, lemon juice and garlic. Pulse until just combined. Slowly stream in the olive oil until the pesto has a nice rustic consistency, about 10 seconds. Season with salt and pepper.

Ingredients you will need

Sun Dried Tomatoes

Salt And Pepper

Lemon Juice

Olive Oil

Pine Nuts

Arugula

Cheese

Garlic

Basil

Pesto

Equipment you will use

Food Processor

For the sandwich build: On the bottom of a slice of challah, schmear a bit of mayo and then top with some of the turkey slices and a piece of lettuce. Schmear pesto on both sides of the second slice of challah and place it on top of the lettuce, and then more turkey and then some of the pancetta. Schmear mayo on the third challah slice and top off the sandwich. Use a toothpick to skewer the layers together. Repeat with the remaining ingredients.

Ingredients you will need

Pancetta

Challah