Dinner

Italian Turkey Focaccia Sandwiches Recipe

Name: Italian Turkey Focaccia Sandwiches Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Italian
Ingredients: 1 loaf focaccia bread (halved horizontally); 2 Tbsp pesto (store bought or homemade); 2 Tbsp mayonnaise; 1 Tbsp sun-dried tomatoes; 0.5 lb sliced deli turkey; 6 oz prosciutto; 0.5 cup roasted red peppers; 8 oz sliced fresh mozzarella cheese; 2 Tbsp balsamic glaze; 1/3 cup fresh basil leaves; 2 cups arugula

BySimon Carel February 9, 2026February 9, 2026

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Introduction

Italian Turkey Focaccia Sandwiches offer a delicious blend of savory flavors and fresh ingredients between soft, aromatic focaccia bread. Perfect for a picnic or a quick lunch, these sandwiches combine pesto, sun-dried tomato mayo, and cured meats for a satisfying meal.

A close-up of a sandwich cut into two squares, each having three layers of white focaccia bread sprinkled with herbs and coarse salt on top. Inside, the bottom layer shows folded slices of white turkey meat, followed by a layer of red bacon strips, then thin round slices of white cheese with green spinach leaves and slices of roasted red tomatoes on top, creating a mix of white, red, and green colors. The sandwich is placed on a piece of brown paper on a white marbled surface with a blurred background showing red tomatoes and green spinach leaves. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 loaf focaccia bread (halved horizontally)
2 Tbsp pesto (store bought or homemade)
2 Tbsp mayonnaise
1 Tbsp sun-dried tomatoes
0.5 lb sliced deli turkey
6 oz prosciutto
0.5 cup roasted red peppers
8 oz sliced fresh mozzarella cheese
2 Tbsp balsamic glaze
1/3 cup fresh basil leaves
2 cups arugula

Instructions

Step 1: Lay each half of the focaccia bread on a cutting board, cut side up.
Step 2: Combine mayonnaise and sun-dried tomatoes in a small food processor and pulse until combined. Spread this mixture on one half of the focaccia, and spread pesto on the other half.
Step 3: Layer the deli turkey, prosciutto, roasted red peppers, fresh mozzarella, balsamic glaze, basil leaves, and arugula evenly over the mayo and tomato mixture.
Step 4: Sandwich the two pieces of focaccia together, then slice the sandwich into quarters. Wrap up for a picnic or enjoy immediately.

Tips & Variations

For a vegetarian version, omit the turkey and prosciutto and add grilled vegetables like zucchini and eggplant.
Use a balsamic reduction instead of glaze for a more intense flavor.
Toast the focaccia slightly before assembling for extra crunch and warmth.

Storage

Store the assembled sandwich wrapped tightly in plastic wrap or foil in the refrigerator for up to 1 day. For best texture, avoid refrigerating longer as the bread may become soggy. Reheat gently in a toaster oven if desired, or enjoy cold.

How to Serve

The image shows a sandwich cut in half and placed side by side on a white rectangular plate, sitting on a white marbled surface. The sandwich has three main layers inside: at the bottom, there is a thick, soft, folded layer of light turkey slices; in the middle, bright red tomato slices and fresh green spinach leaves; at the top, a fluffy golden focaccia bread sprinkled with green herbs and coarse salt. The sandwich texture contrasts between the soft bread and the moist, fresh fillings. In the background, a blurred view of a salad in a white bowl and a yellow glass drink with a red napkin are visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sandwich ahead of time?

Yes, you can assemble the sandwich a few hours in advance and keep it refrigerated. However, it’s best eaten within 24 hours to maintain freshness and avoid sogginess.

What can I use instead of sun-dried tomatoes?

If you don’t have sun-dried tomatoes, you can substitute with roasted red peppers or a bit of tomato paste mixed with a little olive oil for a similar tangy flavor.