Focaccia Sandwich with Turkey and Mozzarella

focaccia sandwich with turkey and fresh mozzarella, pesto, and toppings

5 from 4 votes

Focaccia Sandwich with Turkey and Mozzarella

This focaccia sandwich is made with a fragrant rosemary focaccia bread, sun-dried tomato pesto, shaved turkey, and your favorite toppings. It's really delicious, perfect for lunch or dinner!

Prep Time20

Cook Time0

Total Time20

Course: Sandwiches

Cuisine: American, Italian

Servings: people

Calories: 484kcal

Author: Tania

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.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition