Trader Joe’s Sun-Dried Tomato Focaccia Turkey Sandwich Recipe
Introduction
This Trader Joe’s Sun-Dried Tomato Focaccia Turkey Sandwich is a delightful twist on a classic deli favorite. Packed with flavorful turkey, fresh veggies, and a creamy pesto mayo, it’s perfect for a quick lunch or a satisfying snack.
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 (Costco brand recommended)
Instructions
- Step 1: Preheat the oven to 400 degrees Fahrenheit. Toast the focaccia in the oven for 5 to 8 minutes until warm and slightly crispy.
- Step 2: In a small bowl, combine the mayo and pesto to create a creamy pesto mayo spread.
- Step 3: Place the toasted focaccia flat on a cutting board. Using a serrated knife turned sideways, carefully slice horizontally through the center of the loaf to create a top and bottom piece—try to keep the crumb topping intact on the top.
- Step 4: Spread a layer of pesto mayo on the bottom piece of bread. Layer with the deli turkey, tomato slices, greens, and red onion. Add dollops of the pesto mayo on top of the greens and onions to avoid flipping the top piece.
- Step 5: Gently place the top piece of focaccia back onto the sandwich. Press lightly to secure it. Use a large knife to cut the sandwich into your preferred portions, typically six pieces. Serve and enjoy!
Tips & Variations
- For extra flavor, add a slice of provolone or mozzarella cheese before layering the veggies.
- Swap the turkey for roasted chicken or ham for a different protein option.
- If you prefer a bit of crunch, add some thinly sliced cucumber or bell pepper.
- Use whole grain or gluten-free focaccia to accommodate dietary preferences.
Storage
Store any leftover sandwich in an airtight container or wrap tightly in plastic wrap. Keep refrigerated and consume within 1 to 2 days for best freshness. Reheat lightly in the oven to restore the toasted texture, or enjoy cold if preferred.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this sandwich ahead of time?
It’s best assembled fresh to keep the bread from getting soggy, but you can prepare the components separately and assemble just before eating.
What if I don’t have pesto mayo?
You can simply use mayo or pesto alone, or mix in some mustard or garlic for extra flavor if you don’t have both on hand.
PrintTrader Joe’s Sun-Dried Tomato Focaccia Turkey Sandwich Recipe
This Trader Joe’s Sun-Dried Tomato Focaccia Turkey Sandwich combines savory deli turkey, fresh veggies, and a flavorful pesto mayo spread on toasted sun-dried tomato focaccia bread. It’s a perfect, easy-to-make lunch or light dinner with an irresistible blend of textures and flavors.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 6 sandwich pieces 1x
- Category: Sandwich
- Method: Baking
- Cuisine: American
Ingredients
Bread and Spread
- 1 loaf Trader Joe’s sun-dried tomato focaccia
- 1/4 cup mayonnaise
- 1/4 cup pesto (Costco brand recommended)
Sandwich Fillings
- 7 ounces deli turkey
- 1 large tomato, thinly sliced
- Handful of greens (sprouts, microgreens, spinach, or your choice)
- Thinly sliced red onion pieces
Instructions
- Preheat and toast the bread. Preheat your oven to 400°F (204°C). Place the sun-dried tomato focaccia loaf directly in the oven and toast for 5 to 8 minutes until it’s warm and slightly crispy. This brings out the bread’s flavor and texture.
- Prepare the pesto mayo spread. In a small bowl, mix together 1/4 cup of mayonnaise with 1/4 cup of pesto until fully combined to create a flavorful pesto mayo.
- Slice the focaccia loaf. Place the toasted focaccia flat on a cutting board. Using a serrated knife turned sideways, carefully slice the loaf horizontally through the middle to create a top and bottom layer without disturbing the top’s crumbly texture. Set the top piece aside, keeping it flat.
- Assemble the sandwich layers. On the bottom half of the focaccia, spread a generous layer of pesto mayo. Add the sliced deli turkey evenly over the spread, then layer the tomato slices, followed by your choice of greens, and then thinly sliced red onion pieces. Finish by adding dollops of pesto mayo on top of the greens and onions for extra flavor without flipping the top bread.
- Finish and serve. Gently press the top piece of focaccia back onto the sandwich to secure all the ingredients. Using a large knife, cut the sandwich down the middle, then cross-cut three times to yield about six manageable pieces. Serve immediately and enjoy this delicious, satisfying sandwich.
Notes
- For a crispier bread, toast the focaccia a bit longer but watch carefully to avoid burning.
- Feel free to swap out the deli turkey for chicken or ham if desired.
- Add cheese of choice (mozzarella or provolone) for extra richness.
- You can tailor the greens to your preference; arugula or kale also work well.
- For a vegan variation, use vegan mayo and omit the turkey or replace with plant-based deli slices.
Keywords: sun-dried tomato focaccia, turkey sandwich, pesto mayo, deli turkey sandwich, easy lunch recipe, toasted focaccia sandwich
