Trader Joe’s Sun-Dried Tomato Focaccia Turkey Sandwich Recipe
Introduction
This Trader Joe’s Sun-Dried Tomato Focaccia Turkey Sandwich is a delicious and easy-to-make meal perfect for lunch or a light dinner. With flavorful focaccia bread, savory turkey, fresh veggies, and a creamy pesto mayo, every bite is satisfying and fresh.
Ingredients
- 1 loaf of Trader Joe’s sun-dried tomato focaccia
- 7-ounce package deli turkey
- 1 large tomato, thinly sliced
- One handful of greens (sprouts, microgreens, spinach, etc.)
- A few pieces of thinly sliced red onion
- 1/4 cup mayonnaise
- 1/4 cup pesto (Costco brand recommended)
Instructions
- Step 1: Preheat your oven to 400 degrees Fahrenheit and toast the focaccia for 5 to 8 minutes until slightly crisp and warm.
- Step 2: In a small bowl, mix together the pesto and mayonnaise to create a creamy pesto mayo.
- Step 3: Place the focaccia loaf flat on a cutting board. Using a serrated knife turned sideways, carefully slice horizontally through the center of the loaf without flipping the top piece to preserve the tasty crumbles. Set the top piece aside flat.
- Step 4: Spread a layer of pesto mayo on the bottom piece of bread. Then layer the turkey, tomato slices, greens, and red onion. Add dollops of pesto mayo on top of the greens and onions for extra flavor.
- Step 5: Gently press the top piece of focaccia back on the sandwich to secure it. Use a large knife to cut the sandwich into six pieces by slicing down the middle and then across three times. Serve and enjoy!
Tips & Variations
- For extra crunch, add sliced cucumbers or crispy bacon to the layers.
- Swap turkey with chicken breast or ham for a different protein option.
- Use fresh pesto if available for the brightest flavor.
- Toast the focaccia slightly less if you prefer a softer sandwich.
Storage
Store any leftover sandwich wrapped tightly in plastic wrap or foil in the refrigerator for up to 2 days. To enjoy later, reheat in a 350-degree oven for 5-7 minutes to bring back some of the crispness. Avoid microwaving to keep the focaccia texture intact.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of bread?
Yes, while the sun-dried tomato focaccia adds a unique flavor, you can substitute with ciabatta, sourdough, or any sturdy bread that holds up well to layering.
How can I make this sandwich vegetarian?
Replace the deli turkey with grilled vegetables, hummus, or a plant-based deli slice to keep it delicious and meat-free.
Print
Trader Joe’s Sun-Dried Tomato Focaccia Turkey Sandwich Recipe
- Total Time: 18 minutes
- Yield: 6 sandwich pieces 1x
Description
A delicious and easy-to-make sandwich featuring Trader Joe’s sun-dried tomato focaccia layered with deli turkey, fresh tomato slices, a handful of greens, thinly sliced red onion, and a flavorful pesto mayo spread. Perfectly toasted focaccia adds a crispy, flavorful base for a satisfying meal.
Ingredients
Bread
- 1 loaf Trader Joe’s sun-dried tomato focaccia
Meat
- 7-ounce package deli turkey
Vegetables
- 1 large tomato, thinly sliced
- 1 handful of greens (sprouts, microgreens, spinach, or similar)
- A few pieces of thinly sliced red onion
Condiments
- 1/4 cup mayonnaise
- 1/4 cup pesto (Costco brand preferred)
Instructions
- Preheat and Toast: Preheat the oven to 400°F (204°C). Place the sun-dried tomato focaccia loaf in the oven and toast for 5-8 minutes until warmed through and slightly crispy.
- Prepare Pesto Mayo: In a small bowl, combine 1/4 cup mayonnaise and 1/4 cup pesto. Mix well until fully blended to create a flavorful pesto mayo spread.
- Slice Focaccia Horizontally: Place the toasted focaccia flat on a cutting board. Using a serrated knife turned sideways, carefully slice horizontally through the center of the loaf without flipping the top piece to preserve the crumb texture. Set the top piece aside, keeping it flat.
- Assemble the Sandwich: On the bottom piece of focaccia, spread a generous layer of the pesto mayo. Layer evenly with the deli turkey slices, followed by thin tomato slices, a handful of greens, and thinly sliced red onions. Finish by dolloping additional pesto mayo directly onto the greens and onions.
- Finish and Cut: Gently press the top piece of focaccia back onto the sandwich to secure all layers. Using a large knife, cut through the sandwich first down the middle and then across three times to create six evenly sized pieces. Serve immediately and enjoy!
Notes
- Use a serrated knife to ensure clean horizontal slicing of the focaccia without crushing the bread.
- To vary the greens, try arugula or baby kale for a different flavor profile.
- Pesto mayo can be made ahead and stored in the refrigerator for up to 3 days.
- For added texture, consider adding sliced avocado or crunchy cucumbers.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Lunch
- Method: Baking
- Cuisine: American
Keywords: sun-dried tomato focaccia sandwich, turkey sandwich, pesto mayo sandwich, easy lunch recipe, toasted focaccia sandwich
