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