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
Scale
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
