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 simple meal that combines savory turkey with flavorful focaccia bread. Perfect for a quick lunch or casual dinner, it offers a fresh, vibrant taste with every bite.

Ingredients

• 1 loaf of Trader Joe’s sun-dried tomato focaccia
• 7-ounce package deli turkey
• 1 large tomato, thinly sliced
• 1 handful of greens (sprouts, microgreens, spinach, etc.)
• A few pieces of thinly sliced red onion
• 1/4 cup mayo
• 1/4 cup pesto (such as Costco brand pesto)

Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit. Toast the focaccia in the oven for 5 to 8 minutes until lightly crisp.
2. Step 2: In a small bowl, mix the pesto and mayo together to create a creamy pesto mayo spread.
3. Step 3: Place the toasted focaccia flat on a cutting board. Using a serrated knife, slice horizontally through the center of the loaf without flipping the top piece to keep the crumbles intact. Set the top piece aside.
4. Step 4: On the bottom half, spread a layer of pesto mayo. Then layer turkey, tomato slices, greens, and red onion. Finish by dolloping pesto mayo on top of the greens and onions.
5. Step 5: Carefully press the top piece of focaccia back onto the sandwich. Once secure, use a large knife to cut the sandwich into portions. Cutting down the middle and across three times makes about six pieces. Serve and enjoy!

Tips & Variations

• Try adding a slice of your favorite cheese, like provolone or mozzarella, for extra richness.
• Swap the turkey for grilled chicken or roast beef to change up the protein.
• If you don’t have pesto mayo, use plain mayo and spread pesto separately for a more robust flavor.
• Toast the sandwich briefly after assembling for a warm, melty texture.

Storage

Wrap leftover sandwich tightly in plastic wrap or foil and store in the refrigerator for up to 2 days. For best texture, avoid assembling far in advance to keep the focaccia from becoming soggy. Reheat briefly in a toaster oven if desired for a warm sandwich experience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular focaccia instead of sun-dried tomato focaccia?

Yes, regular focaccia or any other robust sandwich bread will work well, though the sun-dried tomato version adds a nice tangy depth to the sandwich.

Is pesto mayo necessary, or can I just use mayo or pesto alone?

You can use mayo or pesto alone if you prefer. Combining them adds creaminess and flavor balance, but the sandwich will still be tasty with either ingredient on its own.

Trader Joe’s Sun-Dried Tomato Focaccia Turkey Sandwich Recipe

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This Trader Joe’s Sun-Dried Tomato Focaccia Turkey Sandwich is a flavorful and easy-to-make sandwich featuring toasted sun-dried tomato focaccia bread layered with deli turkey, fresh tomato slices, greens, red onion, and a creamy pesto mayo spread. Perfect for a satisfying lunch or casual meal, it combines the savory tang of sun-dried tomato bread with fresh ingredients and a zesty herb spread.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 6 sandwich pieces 1x
• Category: Lunch
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

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Bread and Protein

• 1 loaf Trader Joe’s sun-dried tomato focaccia
• 7-ounce package deli turkey

Vegetables

• 1 large tomato, thinly sliced
• 1 handful of greens (sprouts, microgreens, spinach, etc.)
• A few pieces of thinly sliced red onion

Condiments

• 1/4 cup mayonnaise
• 1/4 cup pesto (Costco brand recommended)

Instructions

1. Toast the focaccia: Preheat your oven to 400 degrees Fahrenheit. Place the loaf of sun-dried tomato focaccia on a baking sheet and toast it in the oven for 5 to 8 minutes until it’s warm and slightly crisp.
2. Prepare pesto mayo: In a small bowl, combine 1/4 cup mayonnaise and 1/4 cup pesto. Mix them thoroughly until you have a uniform pesto mayo spread.
3. Slice the bread horizontally: Place the toasted focaccia loaf flat on a cutting board. Using a serrated knife turned sideways, slice horizontally through the center of the loaf, taking care to keep the top half flat and intact to preserve the delicious crumb topping.
4. Assemble the sandwich layers: On the bottom half of the focaccia, spread a generous layer of pesto mayo. Then layer slices of deli turkey evenly over the mayo, followed by tomato slices, a handful of your chosen greens, and thin slices of red onion. Finish by adding dollops of pesto mayo on top of the greens and onions, so you won’t have to flip the top piece of bread to spread it.
5. Close and cut the sandwich: Gently place the top half of the focaccia back onto the sandwich layers, pressing lightly to secure everything. Using a large knife, cut the sandwich into desired portions; typically, cut down the middle and crosswise into three sections for a total of six pieces. Serve immediately and enjoy your delicious sandwich.

Notes

• To achieve the best texture, toast the bread until slightly crispy but not too hard.
• You can use any greens you prefer, such as spinach, arugula, or microgreens for added flavor.
• The pesto mayo can be made ahead of time and stored in the refrigerator for up to 3 days.
• For a dairy-free option, replace mayonnaise with vegan mayo and ensure pesto is dairy-free.
• This sandwich is best served fresh, but leftovers can be wrapped tightly and kept in the fridge for up to one day.

Keywords: Turkey sandwich, sun-dried tomato focaccia, pesto mayo, easy sandwich, deli turkey sandwich, fresh sandwich recipe