Sun-dried Tomato Focaccia Turkey Sandwich

With beach season coming up, I thought it would be fun to start introducing fresh, delicious sandwiches that hold up well sitting in a cooler all day and taste amazing room temperature. Homemade focaccia is very easy to prepare since most of the work is done while resting it in the fridge overnight! I’ve included my favourite focaccia recipe HERE. The only difference is that I added some sun-dried tomato slices, fresh parmesan, oregano and a flakey sea salt on top before baking!

This sandwich is perfect for a big group of people or for an easy family dinner, and pretty easy to prep as soon as the focaccia is baked and ready. You could also use store-bought focaccia to cut the work in half!

Sandwich

Lunch, Dinner

Yield: 6 large sandwiches

Author: Kirsten Deneka

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Sun-dried Tomato Focaccia Turkey Sandwich

Prep time: 1 HourTotal time: 1 Hour

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Ingredients

Sun-dried tomato aioli:

• 1 egg
• 2/3 cup neutral oil + sun-dried tomato oil
• 1 garlic clove (grated)
• 1 tsp dijon mustard
• 1 tsp lemon juice
• Salt & Pepper to taste
• 6-8 pieces of sun-dried tomatoes

Marinated onions:

• 1/2 red onion
• 2 tbsp olive oil
• 1/2 tsp dried oregano
• Pinch of salt
• 2 tsp balsamic vinegar
• 2 tsp red wine vinegar

Marinated tomatoes:

• 2 tomatoes (sliced thinly)
• Pinch of salt
• 1/4 tsp dried oregano
• 1 tsp olive oil
• 1 garlic clove (grated)

Additional:

• 9x13" Focaccia (recipe at the top of the page)
• 400-500 grams sliced Montreal turkey
• 8 slices of prosciutto
• Goat cheese
• Alfalfa sprouts
• Arugula microgreens
• Olive oil
• Balsamic glaze
• Fresh parmesan

Instructions

To make the aioli:

1. Crack an egg in a large jar or in a blender or food processor. Add the garlic clove, dijon, and lemon juice. Empty the sun-dried tomato oil out of the jar, and then add neutral oil to equal the full 2/3 cup.
2. Drizzle the oil slowly as you blend the egg mixture until thick. Add the sun-dried tomato slices, salt and pepper to taste and blend once more. Add the aioli to a container and refrigerate until ready to use.

To prep the onions & tomatoes:

1. Slice the tomatoes and add them to a plate. Add the marinade ingredients and toss with your hands. Allow to sit for 10 minutes before using.
2. For the onions, slice 1/2 the onion thinly, then add the marinade ingredients. Toss to combine and set aside.

To make crispy prosciutto:

1. Preheat the oven to 350 F. Add the prosciutto to a baking sheet and bake for 8-10 minutes or until crisp. It'll get crispier as it rests.

To assemble:

1. Slice open the focaccia, and add the aioli to both sides. Add the goat cheese to the bottom and spread evenly. Top with sliced turkey and crispy prosciutto. Add a layer of alfalfa sprouts and microgreens, and drizzle the top with olive oil, and balsamic glaze.
2. Top with a layer of marinated onions, and tomatoes, and grate desired amount of fresh parmesan on top. Close up the sandwich, cut into 6 or 8, and enjoy!

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