Description
These Italian Turkey Focaccia Sandwiches combine flavorful focaccia bread with a rich sundried tomato mayonnaise and vibrant pesto spread. Layered with deli turkey, savory prosciutto, roasted red peppers, fresh mozzarella, basil leaves, and peppery arugula, finished with a drizzle of balsamic glaze, this sandwich offers a delicious balance of fresh, tangy, and savory flavors perfect for a picnic or a satisfying lunch.
Ingredients
Scale
Bread and Spreads
- 1 loaf focaccia bread (halved horizontally)
- 2 Tbsp pesto (store bought or homemade)
- 2 Tbsp mayonnaise
- 1 Tbsp sun-dried tomatoes
Fillings
- 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
- Prepare the Bread: Lay each half of the focaccia bread on a cutting board with the cut side facing up to prepare for spreading.
- Make the Sun-Dried Tomato Mayonnaise: In a small food processor, combine the mayonnaise and sun-dried tomatoes; pulse until well combined and creamy. Spread this mixture evenly over one half of the focaccia bread. Spread the pesto evenly over the other half.
- Layer the Sandwich Fillings: On the focaccia half with the sun-dried tomato mayo, layer the sliced deli turkey, prosciutto, roasted red peppers, sliced fresh mozzarella cheese, fresh basil leaves, and arugula to build a flavorful and hearty filling.
- Finish and Serve: Drizzle the balsamic glaze over the layered ingredients, then carefully place the pesto-covered focaccia half on top to form the sandwich. Press lightly to hold everything together and slice the sandwich into quarters. Serve immediately or wrap for a picnic. Best enjoyed within one day of preparation.
Notes
- For a homemade pesto, blend fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil until smooth.
- Use fresh sun-dried tomatoes packed in oil for best flavor and texture.
- Can be made vegetarian by omitting turkey and prosciutto and adding grilled vegetables.
- To keep the sandwich from becoming soggy, assemble just before serving or keep ingredients and bread separate until ready to eat.
- Leftover sandwiches can be wrapped tightly in plastic wrap and refrigerated for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sandwich
- Method: No-Cook
- Cuisine: Italian
Keywords: Italian sandwich, turkey focaccia sandwich, prosciutto sandwich, fresh mozzarella sandwich, pesto sandwich, picnic sandwich
