If you’re looking to elevate your lunch game with something truly irresistible, this Sun-Dried Tomato Pesto Focaccia Turkey Sandwich Recipe is your new best friend. It brings together the tender, savory goodness of deli turkey with the vibrant, tangy burst of sun-dried tomato pesto, all hugged by soft, airy focaccia bread. Every bite offers an incredible balance of fresh and rich flavors, with layers of provolone, juicy tomato, crisp greens, and a hint of sharp red onion. It’s a sandwich that feels both gourmet and comforting, perfect for sharing or savoring on your own.
Ingredients You’ll Need
Don’t be fooled by the simplicity of this sandwich’s ingredients—they each play a vital role in creating the perfect harmony of flavors and textures. From the richness of the sun-dried tomato pesto to the freshness of mixed greens, every item is carefully chosen to bring this sandwich to life.
- 1 loaf focaccia bread: This soft, slightly chewy bread serves as the ideal base for absorbing flavors and holding all the sandwich ingredients together.
- 12 ounces deli turkey: Lean and tender, providing the hearty protein foundation that keeps you satisfied.
- 1 large tomato, thinly sliced: Adds juicy freshness and a burst of color that brightens every bite.
- 3 handfuls mixed greens: Bring a crisp, earthy crunch and lighten up the sandwich with vibrant texture.
- 1/4 red onion, thinly sliced: Offers a subtle sharpness that balances the richness of the cheese and pesto.
- 1/2 cup mayonnaise: Provides a creamy layer that adds moisture without overpowering other flavors.
- 6 ounces sun-dried tomato pesto: The star ingredient, packed with bold, tangy, and herbaceous notes that make this sandwich unforgettable.
- 8 ounces sliced provolone: Melts beautifully and contributes a mild, slightly smoky flavor that complements the turkey perfectly.
How to Make Sun-Dried Tomato Pesto Focaccia Turkey Sandwich Recipe
Step 1: Warm the Focaccia
Begin by preheating your oven to 350º F if you prefer a warm sandwich experience. Place the focaccia bread on a sheet pan and warm it for about 5 to 10 minutes until it’s gently heated through. This step is optional but highly recommended because warm bread soaks up more flavor and feels even more inviting.
Step 2: Carefully Slice the Bread
With a serrated knife, slice your focaccia loaf carefully in half horizontally to create a top and bottom for your sandwich. If the bread is large, go slowly and cut in a circular motion around the loaf for even halves. Taking your time here ensures a clean cut that makes assembling your sandwich a breeze.
Step 3: Spread the Mayo
Lay the bottom half of the focaccia on your work surface and evenly spread the mayonnaise across the surface. The mayo acts as a creamy barrier and a subtle flavor enhancer that keeps each bite moist and delicious without overpowering.
Step 4: Layer the Turkey and Cheese
Next, begin layering your turkey evenly on top of the mayo, followed by generous slices of provolone cheese. This combination creates a rich, savory base that harmonizes beautifully with the fresh veggies to come.
Step 5: Add Fresh Veggies
Place the thinly sliced tomatoes, red onions, and mixed greens on top of your turkey and cheese. These ingredients not only add much-needed texture and freshness but also brighten up the sandwich with their vibrant colors and crispness.
Step 6: Spread the Sun-Dried Tomato Pesto
On the inside of the top focaccia half, spread the sun-dried tomato pesto evenly for that punch of herby, tangy flavor. This pesto is what truly elevates this sandwich from ordinary to extraordinary.
Step 7: Assemble and Slice
Carefully place the top half of the focaccia onto the sandwich. Using a serrated knife again, slice the sandwich into 8 or 12 portions depending on your desired size. Serve immediately and prepare to be delighted!
How to Serve Sun-Dried Tomato Pesto Focaccia Turkey Sandwich Recipe
Garnishes
Adding fresh garnishes like a few basil leaves or a sprinkle of cracked black pepper can amplify the flavors and add a visually appealing touch. A light drizzle of olive oil or balsamic glaze right before serving perfectly complements the sun-dried tomato pesto and fresh vegetables.
Side Dishes
This sandwich pairs beautifully with simple side dishes such as a crisp green salad, kettle-cooked potato chips, or even a cup of your favorite soup. Fresh fruit or a lightly dressed coleslaw can add a refreshing contrast that keeps the meal balanced and satisfying.
Creative Ways to Present
For a fun twist, try serving the sandwich in a picnic-style spread with small bowls of extras like olives, artichokes, or roasted peppers. You could also prep individual sandwich sliders using mini focaccia buns for a party-friendly presentation that guests will love.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, wrap the sandwich tightly in plastic wrap or foil and store it in the refrigerator. The sandwich is best enjoyed within 24 hours to keep the bread from becoming soggy and the ingredients fresh.
Freezing
This sandwich doesn’t freeze well assembled due to the fresh veggies and mayonnaise. However, you can freeze the turkey and cheese separately with the sun-dried tomato pesto for future sandwiches. Just thaw and assemble fresh when ready to enjoy.
Reheating
If you warmed the sandwich initially, a quick reheat in the oven or toaster oven at 350º F for about 5 minutes will refresh the bread and melt the cheese nicely. Avoid microwaving as it can make the bread tough and the sandwich watery.
FAQs
Can I use a different type of bread for this sandwich?
Absolutely! While focaccia works beautifully due to its texture and flavor, ciabatta or a crusty Italian bread can also be great alternatives. Just make sure the bread is sturdy enough to hold the fillings without falling apart.
Is the sun-dried tomato pesto homemade or store-bought?
You can use either, depending on your preference and time. Store-bought versions are convenient and tasty, but homemade pesto allows you to customize flavors and freshness.
Can I make this sandwich vegetarian?
Yes, simply omit the turkey and consider adding grilled vegetables, roasted red peppers, or extra cheese to keep the sandwich hearty and flavorful.
How long will the sandwich stay fresh once assembled?
For the best taste and texture, it’s ideal to eat the sandwich within a few hours after assembling. If you need to store it, keep it refrigerated and consume within 24 hours.
What cheese pairs best with sun-dried tomato pesto?
Provolone is perfect for its mild melt and subtle smokiness, but mozzarella, fontina, or even a sharp cheddar can also complement the pesto nicely.
Final Thoughts
This Sun-Dried Tomato Pesto Focaccia Turkey Sandwich Recipe is a true delight that’s easy enough for a weekday lunch but sophisticated enough to impress guests. Once you make it, you’ll find it’s one of those recipes you turn to again and again for an effortlessly delicious meal. So grab your focaccia, spread that luscious pesto, and dive into a sandwich experience you’re going to absolutely love.
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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
This Sun-Dried Tomato Pesto Focaccia Turkey Sandwich is a vibrant, flavorful meal combining tender deli turkey, tangy sun-dried tomato pesto, creamy mayonnaise, fresh tomato slices, red onion, provolone cheese, and crisp mixed greens all layered inside warm, soft focaccia bread. Perfect for a quick lunch or a casual dinner, this sandwich marries Mediterranean flavors with classic deli ingredients for a satisfying and delicious handheld treat.
Ingredients
Bread
- 1 loaf focaccia bread (around 1 to 1.5 pounds or 16 to 24 ounces)
Protein and Cheese
- 12 ounces deli turkey
- 8 ounces sliced provolone
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: Optionally, preheat your oven to 350º F. Place the whole focaccia loaf on a sheet pan and bake for 5 to 10 minutes until it is warmed through and slightly soft to touch.
- Cut the Focaccia: Using a serrated knife, carefully cut the focaccia horizontally in half to create a sandwich top and bottom. If the focaccia is large, make a circular cut around it to halve it evenly.
- Spread Mayonnaise: Remove the top half and set aside. Evenly spread 1/2 cup of mayonnaise over the entire inside surface of the bottom half of the focaccia.
- Layer Sandwich Fillings: Begin layering your fillings over the mayonnaise: start with the 12 ounces of deli turkey, then add the 8 ounces of sliced provolone cheese, followed by the thinly sliced tomato, 1/4 sliced red onion, and finally, the 3 handfuls of mixed greens evenly distributed.
- Add Pesto and Assemble: Spread the 6 ounces of sun-dried tomato pesto evenly on the inside of the top half of the focaccia. Carefully place this top half onto the layered bottom half to assemble the sandwich.
- Slice and Serve: Using a serrated knife, carefully cut the sandwich into 8 or 12 portions depending on your preferred serving size. Serve immediately and enjoy this delicious and hearty sandwich.
Notes
- The oven warming step is optional but enhances the flavor and texture of the focaccia.
- Using a serrated knife ensures clean cuts through the focaccia without crushing it.
- You can substitute provolone with mozzarella or your favorite mild cheese if desired.
- For added flavor, consider lightly toasting the sandwich after assembly.
- Store leftover portions wrapped tightly in the refrigerator and consume within 1-2 days for best freshness.
