TURKEY FOCACCIA CLUB
My family thinks this sandwich is pure heaven thanks to the cranberry-pecan mayo. It's so good that they ask me to make it all year long. -Judy Wilson, Sun City West, Arizona
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, mix the first 5 ingredients until blended. Using a long serrated knife, cut focaccia horizontally in half. Spread cut sides with mayonnaise mixture. Layer bottom half with lettuce, turkey, cheese, tomato and bacon; replace bread top. Cut into wedges.
Nutrition Facts : Calories 707 calories, Fat 41g fat (10g saturated fat), Cholesterol 96mg cholesterol, Sodium 1153mg sodium, Carbohydrate 53g carbohydrate (17g sugars, Fiber 2g fiber), Protein 32g protein.
FOCACCIA
Focaccia is one of my favorite bread recipes. It's one of the least labor-intensive since there isn't any kneading. The dough is very wet, which is perfect for a tender, yet chewy, bread with a very distinct salt bite. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in 1/2-cup warm water and honey; let stand for 5 minutes. Add flour, 1/4 cup oil, salt and remaining 3/4-cup water; mixing until smooth (dough will be wet). Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Brush a 13x9-in. baking pan with 1 tablespoon oil. Gently scrape dough directly into pan. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again. Make indentations in the dough with your fingers. Drizzle with remaining 2 tablespoons oil; let rise until doubled in size, 30-40 minutes. , If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.
Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
TURKEY FOCACCIA CLUB W/ SPECIAL CRANBERRY MAYONNAISE
I just have to share this recipe, printed in TOH by Judy Wilson. It is a must-have for leftover turkey after-Thanksgiving or, for that matter, anytime by using store-bought sliced turkey breast. I would have this for dinner on chilly nights with a bowl of steaming soup and a fruit salad.
Provided by Mareesme
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In small bowl, combine mayonnaise, cranberry sauce, mustard, pecans and honey.
- Cut bread in half horizontally, then spread both sides with cranberry pecan mayonnaise.
- Layer with lettuce, turkey cheese, tomato and bacon.
- Replace bread top, cut into wedges and enjoy!
BACON FOCACCIA
Provided by Food Network
Time 1h45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. In a metal bowl, whisk together milk, water, and sugar. Stir in yeast and 1 cup all-purpose flour; let stand in a warm place until bubbly, about 5 minutes. Stir in eggs, remaining 1 1/2 cups all-purpose flour, cake flour, 1 tablespoon salt, and cooked bacon. Using a stand mixer fitted with a dough hook, knead for 8 minutes. Work dough into a ball and let rise in a warm place until doubled in size, about 1 hour.
- Pour 2 tablespoons olive oil onto a metal 9 by 13-inch baking dish. Transfer dough to baking dish and flatten with your fingers (make sure dough reaches edge of pan). Evenly scatter the roasted vegetables on top and gently press them into dough. Place in a warm spot and let rise again until doubled, about 20 minutes. Sprinkle with sea salt.
- Bake until evenly golden and, when turned out of the pan, bottom is browned, 12 minutes. Let cool completely 5 minutes in pan; remove to a wire rack to cool completely. Cut into squares to serve.
FOCACCIA TURKEY BACON CLUB
I use a large foccacia loaf to make one big sandwich that can be sliced into appropriate serving sizes. My husband and son can have larger size sandwiches, while my daughter and I can have smaller sizes. I also use this recipe for entertaining, by making several large sandwiches and then slicing them into smaller size servings and securing with colorful toothpicks.
Provided by Sanzibar -
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven broiler.
- Slice the foccacia bread in half horizontally so you have a top and a bottom piece. Place on a cookie sheet with the cut sides up.
- Mix the olive oil, garlic powder, and oregano in a small bowl. Brush each cut side of the bread round evenly with the oil mixture.
- Place under the broiler until the bread slightly browns (watch closely - this only takes a few minutes).
- Remove the bottom bread section from the cookie sheet. Place the provolone cheese evenly on the top bread section. Return to the broiler until the cheese is melted (again, watch closely). Turn off the oven.
- Finish building the sandwich on the bottom bread section by piling on the basil, avacado, turkey, and tomato. Add the top bread section, and slice into servings.
- I like to serve this sandwich as a meal with Italian chicken tortellini soup or tomato soup.
Nutrition Facts : Calories 567.8, Fat 42.7, SaturatedFat 13.6, Cholesterol 102.5, Sodium 958.5, Carbohydrate 8.4, Fiber 4.5, Sugar 2, Protein 38.5
MINI ITALIAN CLUB SANDWICHES
Provided by Giada De Laurentiis
Categories appetizer
Time 33m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk the eggs, cream, salt, and pepper in a medium bowl until well blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat. Brush the skillet with some butter. Pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute and 30 seconds. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 4 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.
- Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.
- Preheat a griddle or grill pan over medium-high heat. Cut the focaccia horizontally in half. Place the focaccia cut side down on the griddle and cook until the focaccia is heated through and golden brown on the bottom, about 2 minutes. Spread the pesto over the toasted sides of each halved focaccia. Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally. Cover with the top halves of focaccia, pesto side down. Cut the sandwich into bite-size wedges. Arrange the sandwiches on a platter and serve.
TURKEY AND BACON PANINI WITH CHIPOTLE MAYONNAISE
This is one of my favorite sandwiches to make, I whipped it up one day when I was trying to use up leftover ingredients. My family raved! It's also excellent as a vegetarian sandwich if you leave out the turkey and bacon.
Provided by chefmommy
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat a panini press according to manufacturer's instructions.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Meanwhile, melt the butter in a large skillet over medium heat. Cook and stir the garlic and onion until the onion has softened and turned translucent, about 10 minutes. Stir in the spinach and cook until wilted, about 3 minutes more.
- While the onions and spinach are cooking, stir together the mayonnaise, minced chipotle peppers, and adobo sauce in a small bowl. Spread the mayonnaise over 4 slices of focaccia bread. Place a slice of cheese onto the 4 slices, then divide the turkey among the sandwiches. Place 2 strips of bacon onto each sandwich and top with the spinach mixture. Place the remaining slices of bread onto the sandwiches.
- Cook the sandwiches in the preheated panini grill according to manufacturer's directions until crispy and golden brown, about 5 minutes.
Nutrition Facts : Calories 698.6 calories, Carbohydrate 65.1 g, Cholesterol 80.7 mg, Fat 33.2 g, Fiber 4.1 g, Protein 34.5 g, SaturatedFat 12.2 g, Sodium 2276.3 mg, Sugar 3.2 g
TURKEY & BACON CLUB
Satisfy your hunger with this tasty and hearty club sandwich, perfect for weekend breakfast
Provided by Good Food team
Categories Breakfast, Lunch, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Grill the bacon until crisp, then drain on kitchen paper.
- Butter one slice of bread on one side, then cover with the turkey, a little mayonnaise and the lettuce.
- Butter both sides of the next slice of bread, then put on top of the turkey.
- Spread a little mustard over the bread, then arrange the bacon on top, with the sliced avocado.
- Butter the last slice of bread and put on top. Press the sandwich down lightly, then cut in half diagonally.
Nutrition Facts : Calories 745 calories, Fat 46 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 3.44 milligram of sodium
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