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.
Lay out the pancetta onto an ungreased baking sheet.
Place in the oven and cook the pancetta until extra crispy, 18 to 20 minutes.
For the tomato-arugula pesto: In a dry skillet over medium heat, lightly toast the pine nuts until slightly golden, 3 to 5 minutes.
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.
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.
Cut it into quarters, tip the D.J. to play your favorite jam (R-Kelly's Ignition [remix]) and get to Clubbin'.