• Pat turkey dry with paper towels. Cut into 1-inch wide strips.
  
• Arrange turkey in a single layer on a parchment-lined baking sheet. Season all over with Zesty Garlic Blend, salt and pepper.
• Roast in the middle of the oven until cooked through, 14-16 min.**

• Meanwhile, cut half the tomato into 1/4-inch rounds. Cut the remaining tomato into 1/4-inch pieces.

• Add half the vinegar (use all for 4 ppl), 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) pesto to a large bowl. Season with salt and pepper, then whisk to combine. (NOTE: This is your salad dressing.)
• Combine remaining pesto and mayo in a small bowl. Season with salt and pepper. (NOTE: This is your basil pesto mayo.)

• Arrange buns directly on the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)

• Add diced tomatoes and spring mix to the bowl with dressing, then toss to combine.

• Spread basil pesto mayo over top and bottom buns. (TIP: Add some salad to the sandwiches, if desired!) Stack turkey and tomato slices on bottom buns. Close with top buns.
• Divide salad and sandwiches between plates.

If you've opted to get turkey breast portions, cut into 1-inch wide strips, then prepare and cook them in the same way the recipe instructs you to prepare and cook the chicken breast tenders.**