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Italian Turkey Focaccia Sandwiches

Italian Turkey Focaccia Sandwiches

This Italian Turkey Focaccia Sandwich is a carefully layered masterpiece of Italian-American flavors, textures, and love. Soft focaccia bread is loaded with savory sliced turkey, salty prosciutto, sweet roasted red peppers, and fresh mozzarella, all brought together with a vibrant pesto and a creamy sun-dried tomato mayonnaise. It’s a complete, satisfying meal packed between two slices of incredible bread, perfect for picnics or an elevated lunch.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • One large loaf Focaccia Bread, about 9x13 inches, halved horizontally
  • 2 tablespoons of your favorite store-bought or homemade basil pesto
  • 2 tablespoons of good-quality mayonnaise
  • 1 tablespoon Sun-Dried Tomatoes, preferably packed in oil, for the mayo spread
  • ½ pound of thinly sliced, high-quality deli turkey breast
  • 6 ounces of thinly sliced prosciutto
  • ½ cup Roasted Red Peppers, patted dry to remove excess moisture
  • 8 ounces of fresh mozzarella cheese, sliced into rounds
  • 2 tablespoons Balsamic Glaze for a sweet and tangy finish
  • ⅓ cup fresh Basil Leaves, whole leaves
  • 2 cups of fresh, peppery arugula

Equipment

  • large cutting board
  • small food processor
  • Knife
  • large serrated knife

Method
 

Instructions
  1. Prepare Your Bread: Lay both halves of the focaccia on a large cutting board or clean counter, with the cut sides facing up. If your bread is very thick, you can scoop out a little of the interior to make more room for fillings, but it’s not necessary.
  2. Mix the Spreads: In a small food processor or with a knife, finely chop the sun-dried tomatoes and mix them thoroughly with the mayonnaise until you have a creamy, pinkish spread. Spread this sun-dried tomato mayo evenly over the cut side of the bottom half of the focaccia. Spread the pesto over the cut side of the top half.
  3. Layer the Ingredients: On the bottom half (with the tomato mayo), begin layering your ingredients. Start with the sliced turkey, followed by the prosciutto. Next, add the roasted red peppers in an even layer, followed by the slices of fresh mozzarella.
  4. Add the Finishing Touches: Drizzle the balsamic glaze over the mozzarella. Top with the fresh basil leaves and a generous pile of arugula.
  5. Assemble and Serve: Carefully place the top half of the focaccia (with the pesto) onto the layered bottom half. Press down gently but firmly to compact the sandwich. Using a large serrated knife, slice the full sandwich into four equal quarters. You can wrap them tightly in parchment paper for a picnic or serve them immediately.

Notes

For the best results, use a fresh, soft focaccia loaf. To prevent the sandwich from becoming soggy, pat wet ingredients like roasted red peppers and fresh mozzarella dry with a paper towel. If making ahead, assemble the sandwich but leave off the arugula and balsamic glaze; add them just before serving to maintain freshness.