If you’re on the hunt for a sandwich that’s bursting with bold flavors and just the right amount of hearty goodness, the Sun-Dried Tomato Pesto Focaccia Turkey Sandwich Recipe is going to become your new go-to lunch or light dinner. This sandwich combines soft, pillowy focaccia bread with layers of smoky deli turkey, tangy sun-dried tomato pesto, creamy provolone, fresh mixed greens, and a refreshing crunch of red onion and tomato. Each bite offers a perfect balance of savory, creamy, and vibrant tastes that come together beautifully, making it an irresistible option whether you’re packing it for work or enjoying a casual meal at home.
Ingredients You’ll Need
Keeping it simple is the secret here, yet each ingredient plays an essential role in building the delicious flavor profile and texture that makes this sandwich a standout. From the softness of the focaccia to the zesty punch of sun-dried tomato pesto, every element is carefully selected to elevate your sandwich experience.
- Focaccia bread (1 loaf): The perfect soft and airy base with a slightly crispy crust to hold all the fillings deliciously.
- Deli turkey (12 ounces): Thinly sliced to provide lean protein that’s flavorful without overpowering the other ingredients.
- Large tomato (1, thinly sliced): Adds juicy freshness and a subtle sweetness that brightens the sandwich.
- Mixed greens (3 handfuls): For a crisp, light crunch and a burst of color.
- Red onion (1/4, thinly sliced): A sharp kick to balance the creaminess of the mayo and cheese.
- Mayonnaise (1/2 cup): Provides a rich, smooth layer that keeps the sandwich moist.
- Sun-dried tomato pesto (6 ounces): The star ingredient that brings vibrant flavor and a touch of Mediterranean flair.
- Provolone cheese (8 ounces, sliced): Melts slightly and adds a mild, buttery richness that complements the turkey perfectly.
How to Make Sun-Dried Tomato Pesto Focaccia Turkey Sandwich Recipe
Step 1: Warm the Focaccia
Preheating your oven to 350º F and warming the focaccia bread for 5 to 10 minutes enhances its texture and aroma, making it wonderfully soft inside while slightly toasty on the outside. This step helps the bread hold up better against moist ingredients like tomato and pesto without becoming soggy too quickly.
Step 2: Slice the Focaccia
Using a serrated knife, gently cut the focaccia horizontally to create two flat halves. For larger loaves, going in a circular cut around the bread works well to achieve an even split. This careful slicing sets the stage for layering all the wonderful fillings evenly.
Step 3: Spread the Mayonnaise
On the bottom half of your bread, spread an even layer of mayonnaise. This creamy base adds moisture and helps bind the turkey and other ingredients together, preventing dryness and adding flavor depth.
Step 4: Layer the Turkey and Toppings
Now onto the good stuff: evenly arrange the deli turkey slices over the mayo, followed by the provolone cheese, fresh tomato slices, thin red onion rings, and a generous handful of mixed greens. Each layer contributes unique textures and flavors that marry beautifully in every bite.
Step 5: Spread the Sun-Dried Tomato Pesto
Flip the top half of the focaccia and spread the sun-dried tomato pesto evenly inside. This pesto is the heart of the sandwich, delivering that irresistible tangy, herbaceous punch that contrasts perfectly with the mellow cheese and turkey.
Step 6: Assemble and Slice
Place the pesto-spread focaccia top onto the filled bottom half. Using a sharp serrated knife, carefully slice the sandwich into 8 or 12 portions depending on your serving size preference. Now it’s ready to enjoy!
How to Serve Sun-Dried Tomato Pesto Focaccia Turkey Sandwich Recipe
Garnishes
Adding a sprinkle of fresh basil leaves or a few cracked black pepper flakes right before serving can enhance the freshness and aroma. A light drizzle of good-quality olive oil over the cut portions also adds a subtle richness that works beautifully with the pesto.
Side Dishes
This sandwich pairs wonderfully with simple sides like a crisp green salad, crunchy veggie chips, or even a warm bowl of soup like tomato bisque or roasted red pepper. Each side balances and complements the rich flavors in the sandwich without overshadowing it.
Creative Ways to Present
For a casual gathering, serve the sandwich cut into small, manageable squares on a wooden board surrounded by small bowls of extra sun-dried tomato pesto and dipping olive oil. Another fun idea is to wrap individual portions in parchment paper for a charming picnic or packed lunch presentation that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover sandwiches tightly in plastic wrap or foil and store in the refrigerator for up to 2 days. This keeps the bread fresh and the fillings intact, although the focaccia is best enjoyed fresh.
Freezing
While not ideal to freeze fully assembled sandwiches due to the fresh veggies and mayo, you can freeze the focaccia bread on its own or the turkey separately for later quick sandwich assembly.
Reheating
If you want to enjoy your sandwich warm, unwrap it and heat gently in a low oven for a few minutes. This will slightly melt the provolone and enhance the aroma, but avoid overheating to preserve the freshness of the greens and tomato.
FAQs
Can I use a different type of bread?
Absolutely! While focaccia offers a unique texture and flavor, you can substitute ciabatta or a soft baguette if preferred. Just keep in mind the moisture content in your choice to avoid sogginess.
Is sun-dried tomato pesto easy to find?
Most grocery stores carry sun-dried tomato pesto in the refrigerated or specialty sauces aisle, but you can also make your own at home with sun-dried tomatoes, garlic, olive oil, and fresh herbs for a fresher taste.
How long does this sandwich stay fresh?
When properly stored in the fridge, it’s best eaten within 1 to 2 days for optimal freshness, especially due to the fresh greens and tomato slices.
Can I make this recipe vegetarian?
Yes! Simply replace the turkey with grilled vegetables like zucchini or eggplant, or add a hearty sliced avocado for a satisfying vegetarian version that still highlights the sun-dried tomato pesto.
What’s the best cheese to use if I don’t have provolone?
Mozzarella, fontina, or even a mild cheddar can work well in place of provolone. Choose a cheese that melts easily and has a smooth, creamy flavor to complement the pesto and turkey.
Final Thoughts
This Sun-Dried Tomato Pesto Focaccia Turkey Sandwich Recipe is truly a celebration of simple ingredients coming together in a delicious, unforgettable way. Whether you make it for a quick weekday lunch or a relaxed weekend meal, it’s bound to bring joy with each bite. Don’t hesitate—gather these ingredients, follow the easy steps, and treat yourself and your loved ones to this flavorful delight soon!
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Sun-Dried Tomato Pesto Focaccia Turkey Sandwich Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 8 servings
- Category: Sandwich
- Method: Baking
- Cuisine: Italian-American
Description
A delicious and easy-to-make Sun-Dried Tomato Pesto Focaccia Turkey Sandwich featuring tender deli turkey, provolone cheese, fresh tomato slices, mixed greens, and red onion layered between warm focaccia bread spread with mayonnaise and sun-dried tomato pesto. Perfect for a quick lunch or picnic.
Ingredients
Bread
- 1 loaf focaccia bread (around 1 to 1.5 pounds or 16 to 24 ounces)
Meat & Cheese
- 12 ounces deli turkey
- 8 ounces sliced provolone cheese
Vegetables
- 1 large tomato, thinly sliced
- 3 handfuls mixed greens
- 1/4 red onion, sliced thin, or to taste
Condiments
- 1/2 cup mayonnaise
- 6 ounces sun-dried tomato pesto
Instructions
- Preheat and warm focaccia: Optional: Preheat the oven to 350º F. Place the focaccia on a sheet pan and warm it in the oven for 5 to 10 minutes until heated through, enhancing its texture and flavor.
- Slice the focaccia: Use a serrated knife carefully to cut the focaccia loaf horizontally into two halves—top and bottom. For larger bread, cutting in a circle around the loaf helps achieve an even split.
- Spread mayonnaise: Remove the top half and set aside. Evenly spread mayonnaise across the surface of the bottom half of the focaccia to add moisture and flavor balance.
- Layer sandwich fillings: Arrange the deli turkey evenly over the mayonnaise, then layer with provolone slices, tomato slices, thinly sliced red onion, and mixed greens to build the sandwich’s fresh and savory profile.
- Spread sun-dried tomato pesto and assemble: On the inside of the top focaccia half, spread the sun-dried tomato pesto evenly. Place this top half onto the filled bottom half, completing the sandwich.
- Slice and serve: Using a serrated knife, carefully cut the assembled sandwich into 8 or 12 portions. Serve immediately and enjoy the flavorful combination.
Notes
- Warming the focaccia is optional but recommended to enhance flavor and texture.
- Use a serrated knife for cleaner cuts and to avoid compressing the bread.
- Adjust the amount of red onion to your taste to avoid overpowering the sandwich.
- Sun-dried tomato pesto can be replaced with regular pesto for a different flavor twist.
- This sandwich is best served fresh but can be wrapped tightly and refrigerated for up to a day.
