This focaccia sandwich with turkey and fresh mozzarella is the kind of sandwich that feels extra special, looks impressive, and tastes even better!
The star ingredients are simple but make all the difference. Rosemary focaccia bread layered with shaved deli turkey, juicy tomatoes, greens, fresh mozzarella, and a generous spread of sun dried tomato pesto.
Focaccia bread makes THE best sandwiches! For this beautiful turkey and mozzarella focaccia sandwich, I use my rosemary focaccia recipe, but store-bought bread works just as well! And if you have any leftover bread, you can use it to make a good classic avocado BLT!
The best part? The sun-dried tomato pesto. It makes the best focaccia sandwich spread. It’s got bold flavors, and it’s sweet, savory, and tangy. I swear, I could eat this every day!
Whether you’re making lunch for yourself or dinner for the family, this turkey mozzarella focaccia sandwich is packed with flavor, customizable, and easy to assemble. Serve alongside a bowl of creamy tomato bisque soup for a cozy meal!
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Why I Love This Recipe
- That flavor! The combo of turkey, mozzarella, and tomato pesto is AMAZING!
- Easy to make. Once you have all the components ready, assembling the focaccia sandwich is really easy and cleanup is a breeze.
- Great for meal prep. You can prepare parts of it the day before and assemble just before serving.
Ingredient Notes
You only need a few simple ingredients to make this focaccia sandwich with turkey. Below, I included a few notes from recipe testing that I hope you find helpful.
- Rosemary focaccia bread: If you have time, definitely bake a fresh loaf! Otherwise, pick up a loaf from your local bakery. You can also use other types of bread.
- Sun-dried tomato pesto: This pesto makes all the difference! It’s my favorite spread for this sandwich. Other great choices are this romesco sauce or avocado crema.
- Shaved deli turkey breast: Turkey goes well with fresh mozzarella, but you can also use ham or other types of deli meat.
- Fresh mozzarella cheese: Make sure to use fresh mozzarella and slice it yourself if needed.
- Tomatoes: Find ripe tomatoes. If in season, heirloom tomatoes are great!
- Arugula or mixed greens: Make sure they are crisp and fresh.
Ingredient quantities are listed in the recipe card down below, as always.
How to Make a Focaccia Sandwich
You can customize your focaccia sandwich any way, or follow the recipe as is. Either way, I’m sure it will be really good.
Step 1: For the sun-dried tomato pesto, combine all the ingredients (see recipe card below). Pulse to combine until desired consistency. This can be made 1 week ahead.
Step 2: Slice the focaccia bread in half horizontally to cut in half. Lay them cut-side up.
Step 3: Spread pesto on the bottom halves of the focaccia, then layer with tomatoes and greens.
Step 4: Layer with sliced fresh mozzarella and shaved turkey. Top with the remaining bread halves and enjoy!
Tips for Success
- Nothing beats freshly baked bread! But store-bought is just as good. My local bakery makes an amazing herb focaccia!
- Pat your tomatoes dry to prevent too much moisture making the sandwich soggy.
- A good sandwich is all about the ratios! Nothing should overpower anything else, but it’s a good thing focaccia is thick, it can hold up to the filling!
- Be generous with the pesto spread. It’s too good not to!
Make Ahead
Make-ahead pesto: Can be made up to a week in advance. Store it in a jar with a tight fitting lid in the fridge.
Bread: If baking the rosemary focaccia fresh, it will last for about 2-3 days.
Recipe FAQs
Yes! Try it with ciabatta, Italian bread, or even naan flatbread.
Yes! Try it with romesco sauce or avocado crema. For a lighter dressing, try this lemon basil vinaigrette. A simple basil pesto would be great too.
You could try provolone, goat cheese, or cheddar. Instead of turkey try chicken, roast beef, ham, or try my Grilled Vegetable Sandwich for a meatless option.
Pairing and Serving Ideas
This turkey mozzarella focaccia sandwich goes great with a bowl of soup or salad. If pairing with a salad, definitely try our house salad recipe or this hearty Mediterranean Lentil Salad.
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Focaccia Sandwich with Turkey and Mozzarella
Equipment
- Food processor for the pesto
Ingredients
- 1 loaf Rosemary Focaccia Bread - or store-bought focaccia
- Sundried Tomato Pesto - or store-bought pesto
- 16 ounces shaved deli turkey
- 12 slices fresh mozzarella cheese
- 12 slices ripe tomatoes - plus more as needed
- 2 cups Arugula or mixed greens - plus more as needed
Instructions
- If making from scratch, bake the focaccia as directed. Otherwise, store-bought focaccia works wonderfully!
- Make the sun-dried tomato pesto as directed. You can make it up to up to 1 week in advance.
- Cut the bread into 6 equal sized portions, then split each piece in half to make sandwiches.
- Assemble: Spread a generous layer of the prepared pesto on the bread, then top with arugula, tomatoes, mozzarella and the shaved deli turkey. Cover with the top half of the bread, and enjoy!
Notes
- Make ahead: The pesto can be prepared up to 1 week in advance. If baking the bread at home, it will last 2-3 days ahead and stored at room temperature.
- Storage: Assemble just before eating for best results. If storing, wrap tightly and refrigerate up to 1 day. Let sit at room temp 15 minutes before serving to soften the bread.
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