Turkey Sandwich Recipe

toast focaccia

Preheat a skillet over medium heat or preheat the oven to 375°F (190°C). Lightly butter one side of each focaccia slice with the softened butter. Place bread butter-side down in the skillet (or on a baking sheet) and toast until golden and crisp, about 2–3 minutes per side in a skillet or 5–7 minutes in the oven. Remove and set aside.

apply spreads

Spread 1 tablespoon of pesto evenly on the bottom slice of the warm focaccia. Spread 1 tablespoon of chipotle aioli on the top slice. If you prefer more heat, add up to 1 extra teaspoon of aioli to taste.

Warm the turkey briefly: place the 4 oz sliced roasted turkey in a skillet over medium-low heat for 1–2 minutes until just warmed (alternatively microwave for 20–30 seconds). Layer the warmed turkey evenly over the pesto-coated focaccia slice.

Place 2 slices of Swiss cheese on top of the turkey. If you like the cheese slightly melted, return the open-faced sandwich to the skillet, cover for 30–60 seconds, or place under a broiler for under a minute until the cheese softens — watch closely to prevent burning.

Prepare the apple: core and thinly slice 1/2 a green apple. Toss the slices briefly with 1/2 teaspoon lemon juice (optional) to prevent browning and brighten flavor.

Assemble: On top of the melted Swiss, arrange the packed cup of arugula evenly. Fan the thin green apple slices over the arugula so they’re distributed across the sandwich for crispness and acidity.

Top with the aioli-spread focaccia slice, press gently, then cut the sandwich in half on the diagonal. Serve immediately with fries.

prepare potatoes

Wash and peel the russet potatoes if desired. Cut each potato into 1/4–1/2-inch sticks for classic fries. Rinse in cold water until water runs clear to remove excess starch, then pat dry thoroughly with paper towels.

cook fries (oven method - recommended)

Preheat oven to 425°F (220°C). Toss the dried potato sticks with 1–1/2 tablespoons of oil (reserve remaining if frying) and spread in a single layer on a parchment-lined baking sheet with room between pieces. Roast for 25–30 minutes, flipping once at 15 minutes, until golden and crisp. Season immediately with 1 teaspoon fine sea salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika (optional).

or cook fries (fried method)

Heat 2 cups vegetable oil in a heavy pot to 350°F (175°C). Fry potatoes in batches without overcrowding for 3–4 minutes until golden and crisp. Remove with a slotted spoon to a paper-towel-lined tray and season immediately with salt, pepper, and smoked paprika. Return oil to temperature between batches.

Serve fries hot alongside the sandwich with any extra chipotle aioli for dipping.

Plate one sandwich (cut in half) with a generous portion of fries. Offer extra aioli on the side. Leftover components (extra pesto, aioli, turkey) keep in airtight containers in the refrigerator for up to 3 days.