Description
A refined take on an Italian deli favorite featuring roasted turkey, sun-dried tomato aioli, and fresh arugula on toasted focaccia.
Ingredients
Scale
- 1 large focaccia loaf (10–12 oz), split horizontally and lightly toasted
- 8–10 oz roasted turkey breast, thinly sliced
- 3 tbsp mayonnaise
- 2 tbsp finely chopped sun-dried tomatoes in oil, drained
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- Salt and freshly ground black pepper to taste
- 1 cup arugula, washed and spun dry
- 4 thin slices provolone or fresh mozzarella
- 2 tbsp extra-virgin olive oil for brushing
- Fresh basil leaves, finely chopped (about 1 tbsp)
- Optional: thinly sliced red onion or roasted red pepper
Instructions
- Prepare the aioli: In a small bowl, combine mayonnaise, chopped sun-dried tomatoes, Dijon, minced garlic, and a pinch of salt. Stir until smooth and slightly chunky.
- Let the aioli rest 10 minutes to allow flavors to meld.
- Toast the focaccia: Brush the cut sides lightly with olive oil and toast under a broiler or in a skillet until the edges are golden and fragrant.
- Layer cheese and turkey: Place provolone or mozzarella on the bottom half of the toasted focaccia, then arrange turkey slices in a single, even layer.
- Spread the sun-dried tomato aioli on the top half of the focaccia. Pile arugula and basil over the turkey; add thinly sliced red onion or roasted pepper if using.
- Close the sandwich, press gently to compact, and slice into portions with a serrated knife.
- Serve while the focaccia retains its crisp edge and the interior remains tender.
Notes
For clean slices, let the assembled sandwich rest 2 minutes before cutting. Store components separately for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Toasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg