Roasted Turkey Focaccia Recipe
Roasted turkey breast and applewood smoked bacon on herbed focaccia topped with mozzarella, shredded lettuce, fresh tomato and a light pesto aioli.
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Ingredients
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Focaccia & Assembly
Pesto Aioli
Seasoning & Finishing
Method
Pesto Aioli
- 1
Make the aioli
In a small bowl, combine 1 cup mayonnaise, 3 tablespoons prepared basil pesto, 1 teaspoon fresh lemon juice, 1 teaspoon minced garlic, 1 teaspoon salt and 1/2 teaspoon black pepper. Whisk until smooth and well blended. Taste and adjust seasoning—add more lemon for brightness or more pesto for herb intensity. Refrigerate while you assemble the sandwich to let flavors meld (at least 15 minutes).
Prepare Toppings
- 2
Cook bacon
Cook 6 slices applewood smoked bacon until crisp. Drain on paper towels, then keep warm or set aside to cool slightly. Break or keep whole depending on preferred presentation.
- 3
Slice tomato and shred lettuce
Slice 1 ripe tomato into 1/4-inch slices. If using a whole head of lettuce, core and thinly shred or chop to yield approximately 2 cups. Pat the shredded lettuce dry to avoid soggy focaccia.
- 4
Prepare turkey
If not already sliced, thinly slice 12 oz roasted turkey breast into sandwich-thin pieces (about 1/8-inch). Season lightly with a pinch of salt and 1/8 teaspoon freshly ground black pepper.
Focaccia & Assembly
- 5
Prep focaccia
Preheat oven to 375°F (190°C). Slice the herbed focaccia loaf horizontally to create a top and bottom half. Brush the cut sides lightly with 1 tablespoon olive oil and sprinkle 1/2 teaspoon coarse salt and 1/2 teaspoon dried Italian herbs evenly over the cut surfaces.
- 6
Heat and melt cheese
Place the bottom half of the focaccia on a baking sheet. Arrange 8 oz of mozzarella evenly across the bottom half. Toast in the preheated oven for 6–8 minutes, or until the cheese is melted and the edges of the focaccia are lightly golden.
- 7
Layer turkey and bacon
Remove the focaccia from the oven. Layer the 12 oz of thinly sliced roasted turkey over the melted mozzarella, spreading the slices to cover evenly. Top the turkey with the cooked bacon slices (6 slices), distributing them across the sandwich.
- 8
Add fresh toppings and sauce
Spread a generous layer (about 1/3 cup) of the pesto aioli over the inside of the focaccia top half. Arrange tomato slices over the bacon, then pile the 2 cups shredded lettuce over the tomatoes. Drizzle a little extra pesto aioli on the lettuce if desired (about 2 tablespoons).
- 9
Finish and serve
Close the focaccia, pressing gently to compress the sandwich slightly. Optional: Return the assembled focaccia to the oven for 2–3 minutes to warm through (avoid overheating to keep lettuce crisp). Remove, slice into 6 portions, and serve immediately. Each portion will include melted mozzarella, roasted turkey, bacon, fresh tomato and shredded lettuce with pesto aioli on herbed focaccia.