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
Scale
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.
