Club Focaccia Recipe
Roasted turkey and baked ham with applewood smoked bacon on herbed focaccia with mozzarella, shredded lettuce, fresh tomato.
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Ingredients
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Focaccia & Assembly
Meats
Optional finishing
Method
Prepare bacon & toast focaccia
- 1
- 2
Prepare focaccia
Preheat the oven to 350°F (175°C). Slice the herbed focaccia loaf horizontally to make a top and bottom. Brush the cut faces lightly with 1 tbsp olive oil. Place both halves cut-side-up on a baking sheet and bake 6–8 minutes until slightly toasted and warmed through. Remove from oven.
Assemble sandwich
- 3
Make spread: In a small bowl combine 4 tbs mayonnaise and 1 tsp Dijon mustard; mix until smooth. Taste and adjust salt/pepper if desired.
- 4
Spread: Evenly spread half of the mayo-mustard mixture over the cut surface of the bottom focaccia half and the other half on the inside of the top half if you like extra moisture.
- 5
Layer cheeses and meats: On the bottom focaccia half, place 4 slices of mozzarella in an even layer. Top the mozzarella with half of the 8 oz roasted turkey (about 4 oz). Then add the 8 oz baked ham in an even layer. Finish the meat layer with the cooked applewood smoked bacon (either whole strips or chopped). Place the remaining 4 slices of mozzarella over the top of the meats.
- 6
Tomato and lettuce: Slice the large tomato into 4–6 even slices. Lightly season the tomato slices with a pinch of the 1/2 tsp salt and a light grind of the 1 tsp black pepper. Arrange the tomato slices over the top mozzarella. Top the tomato with the 2 cups shredded lettuce, spreading it evenly.
- 7
Close and press: Place the top focaccia half over the lettuce. Press down gently to compress the sandwich slightly so layers adhere. If desired, wrap sandwich in foil and place in the warm oven for 3–4 minutes to slightly melt the cheese and warm the fillings.
- 8
Finish and serve: Remove from oven/foil, slice the focaccia into 6–8 portion(s) (depending on size) using a serrated knife. Serve immediately while warm or at room temperature.