Are you ready for the ultimate sandwich experience at home with this Sun-Dried Tomato Pesto Focaccia Turkey Sandwich. This gourmet sandwich has layers of deli turkey, sun-dried tomato pesto, and veggies come together between layers of focaccia bread.
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Sun-Dried Tomato Pesto Focaccia Turkey Sandwich
A new little bakery opened near our house recently, such a cute little shop with lunch sandwiches that were all served on focaccia bread. The problems these sandwiches cost between $14-$16, I wish I was joking. So I set out to make may own sandwich on focaccia bread.
Focaccia bread is such a perfect bread for sandwiches, you get the golden brown crust from all the olive oil on the outside and a soft and tender inside. It seriously makes such a good sandwich.
For this sandwich I went with turkey, the favorite of my deli meats and paired it with a sun-dried tomato pesto, along with cheese and veggies.
Now I have to warn you this makes a huge sandwich, especially if you make a large loaf of bread! Like the perfect kind to feed to a small crowd. It really is the perfect way to show off your sandwich game.
- Focaccia Bread – The star of the sandwich. You have options for the focaccia bread… you can make your own homemade focaccia bread which I promise is one of the easiest breads you can bake, or you can get some from the grocery or local bakery. I know that Trader Joe’s carries a variety of focaccia bread with roasted tomato and parmesan on top and that Whole Foods carries a Rosemary Focaccia bread. Of course you can also check out a local bakery! You will want a loaf that is from 1 to 2 pounds, if you are making my homemade focaccia it will be on the larger side, weighing just over 1.5 pounds and if you are buying some from a store it is likely to be around 1 pound. Any will work just keep in mind a bigger loaf of focaccia will feed more people.
- Deli Turkey – Find the right brand of turkey that works for you, you will want at least 2 layers of turkey on the sandwich.
- Sliced Provolone Cheese– I though the flavor of provolone fit right in with the sun dried tomato pesto, you could also use a slice mozzarella as well.
- Tomato – One large ripe tomato sliced thin.
- Mixed Greens – You can play around a bit with the the flavors of the mixed greens, you can go for a spicy blend featuring lettuces, like arugula that have a lot of flavor. Or stick to a mild mixed green blend that has softer flavors like a butter lettuce.
- Red Onion – A little zip of red onion, when making this for my family I purposefully would leave the onion off of half of it because my kids don’t like the onion.
- Mayonnaise – Of course for an awesome sandwich you need some mayo.
- Sun-Dried Tomato Pesto – The sun dried tomato pesto totally makes this sandwich, this variety of pesto is common place at the grocery store so hopefully you shouldn’t have trouble finding it.
For a complete detailed list of the ingredients continue towards the bottom of the page.
Optional: Preheat the oven to 350º F. Add the focaccia to a sheet pan and transfer to the oven. Warm up the focaccia for 5 to 10 minutes until warm. If you are making the sandwich ahead of time you won’t need to warm the bread but if you have the time to warm it up and you are serving fresh I highly recommend popping it in the oven for a few minutes.
Very carefully use a serrated knife to cut the focaccia in half so there is a top and bottom of the sandwich. I find it easiest to go around the focaccia in a circle shape to get it cut in half.
Remove the top of the focaccia and set aside. On the bottom half of the focaccia bread, evenly spread out the mayonnaise.
On top of the mayonnaise, evenly layer on the turkey, provolone, tomato slices, red onion, and mixed greens.
On the inside of the top half of the focaccia, evenly spread the sun-dried tomato pesto. Place the top half of the focaccia onto the sandwich.
Very carefully with a serrated knife, cut the sandwich into 8 or 12 portions. Enjoy!
tips, tricks and questions
Focaccia Size: Due to the nature of this sandwich, use the amounts of the ingredients as estimations, not exact measurements, especially because the size of focaccia may vary.
Customization: Feel free to customize the sandwich with your favorite condiments, cheeses, or additional veggies to suit your taste preferences. Try adding some fresh basil, roasted red peppers, fresh spinach, or parmesan cheese as a way to make it your own.
Can I use a different type of bread?
Yes, you can experiment with different bread options, but the focaccia adds a unique flavor and texture to the sandwich!
Is it necessary to warm the focaccia?
Warming the focaccia is optional but recommended.
Can I make this sandwich ahead of time?
While it’s best enjoyed fresh, you can assemble in advance, just be mindful of the lettuce on the sandwich, it will get wilty if it sits too long. With that being said I have held leftovers in the fridge overnight and the sandwich was still delicious the next day.
How to store leftovers
I found the best way is to wrap the turkey focaccia sandwich tight in aluminum foil and store it in the refrigerator.
- 1 loaf focaccia bread (around 1 to 1.5 pounds or 16 to 24 ounces)
- 12 ounces deli turkey
- 1 large tomato, thinly sliced
- 3 handfuls mixed greens
- 1/4 red onion sliced thin, or to taste
- 1/2 cup mayonnaise
- 6 ounces sun dried tomato pesto
- 8 ounces sliced provolone
- Optional: Preheat the oven to 350º F. Add the focaccia to a sheet pan and transfer to the oven. Warm up the focaccia for 5 to 10 minutes until warm.
- Very carefully use a serrated knife to cut the focaccia in half so there is a top and bottom of the sandwich. If your bread is very large I find it easiest to go around the focaccia in a circle shape to get it cut in half.
- Remove the top of the focaccia and set aside. On the bottom half of the focaccia bread evenly spread out the mayonnaise.
- On top of the mayonnaise evenly layer on the turkey, provolone, tomato slices, red onion, and mixed greens.
- On the inside of the top of the half of the focaccia evenly spread the sun-dried tomato pesto. Place the top half of the focaccia onto the sandwich.
- Very carefully with a serrated knife cut the sandwich into 8 or 12 portions. Enjoy.
Due to the nature of this sandwich use the amounts of the ingredients as estimations and not exact measurements, especially because the size of focaccia may vary.
Serving Size:1-2 pieces of sandwich
Amount Per Serving: Calories: 366Total Fat: 28gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 52mgSodium: 1002mgCarbohydrates: 14gFiber: 2gSugar: 6gProtein: 16g
Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.