Ingredients
Bread
- 1 loaf of Trader Joe’s sun-dried tomato focaccia
Filling
- 7 ounces deli turkey
- 1 large tomato, thinly sliced
- 1 handful of greens (sprouts, microgreens, spinach, etc.)
- A few pieces of thinly sliced red onion
Spread
- 1/4 cup mayonnaise
- 1/4 cup pesto (Costco brand recommended)
Instructions
- Preheat and Toast Bread: Preheat your oven to 400°F (204°C). Place the focaccia loaf in the oven and toast it for 5-8 minutes to warm and lightly crisp the bread.
- Prepare Pesto Mayo: In a small bowl, combine the pesto and mayonnaise thoroughly to create a creamy pesto mayo spread.
- Slice the Bread Horizontally: Lay the toasted focaccia flat on a cutting board. Using a serrated knife turned sideways, slice horizontally through the center of the loaf without flipping the top piece to preserve the crumb texture. Set the top piece aside flat.
- Assemble the Sandwich: Spread pesto mayo on the bottom half, then layer with deli turkey, thinly sliced tomato, greens, and red onion. Finish by adding dollops of pesto mayo on top of the greens and onions to avoid flipping the top bread piece.
- Close and Slice: Press the top half of the focaccia gently but firmly over the layered ingredients. Use a large knife to cut the sandwich, first down the middle, then making three cross cuts to create six convenient pieces.
Notes
- Use serrated knife carefully to avoid compressing the focaccia.
- Feel free to substitute the greens with any preferred fresh salad leaves.
- Pesto mayo can be made in advance and stored refrigerated for up to 3 days.
- Serve immediately after slicing for the best texture; leftovers can be wrapped and refrigerated for 1 day.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Sandwich
- Method: Baking
- Cuisine: American
