Breakfast
Sandwiches
Turkey Sandwich Italiano
1
sandwich
Serving Size
30
mins.
Prep Time
60
mins.
Total Time
Dazzle sandwich lovers with a turkey Parmesan featuring warm marinara sauce and melted cheese. Thanks to the nut-free kale pesto, this delightful dish is also allergy friendly. Pair with a Caesar salad and a glass of vino.
Ingredients
Turkey Sandwich Italiano
2 slice(s)
Herbed focaccia, 5–6 inches square, ¾ inch thick
1½ tsp.
Sauce Pizzaiolo or prepared marinara sauce, warmed
2 tbsp.
Mozzarella, shredded
2 tbsp.
Parmesan cheese, shaved
1 tbsp.
Nut-Free Kale Pesto or prepared pesto
1 piece(s)
Red bell pepper, 4–5 inches square, roasted
1 tsp.
Balsamic Glaze (optional)
Directions
- 1. On one slice of focaccia, place the sauce, mozzarella, Parmesan and pesto.
- 2. On the other slice, spread additional pesto, as desired.
- 3. On a broiler pan, place both slices of focaccia (cut sides up), the turkey and the pepper. Broil briefly, until the cheese is melted and the turkey and pepper are warmed.
- 4. Place the turkey and pepper on the marinara- and pesto-topped focaccia.
- 5. If desired, add the Balsamic Glaze to the pesto-topped focaccia, and place the focaccia on top of the sandwich.
- 6. Serve.
Ingredients
Nut-free Kale Pesto
Yield: ⅔ cup
4 cup(s)
Kale, stems removed and roughly chopped
⅓ cup(s)
Parmesan cheese, grated
1 clove(s)
Garlic
½ tsp.
Salt, plus more as needed
2 tbsp.
Olive oil
— as needed
Black pepper, as needed
Directions
- 1. Combine the kale, Parmesan, garlic and salt in a food processor.
- 2. Pulse 5 times.
- 3. With the motor running, drizzle in the oil.
- 4. Season to taste with salt and pepper.
Ingredients
Sauce Pizzaiolo
⅓ cup(s)
Olive oil
6 ea.
Garlic cloves, minced or pressed
6 ea.
Bay leaves
9 cup(s)
Fresh sage leaves, chopped
9 cup(s)
Italian plum tomatoes, crushed with juice (San Marzano)
1 tbsp.
Sugar, granulated
1 ½ tsp.
Salt
1 ½ tsp.
Black pepper, as needed
¾ cup(s)
Fresh Italian parsley, chopped
⅓ cup(s)
Fresh basil, chiffonade (packed tightly in a cup)
Directions
- 1. In a sauté pan, heat the oil over medium-high heat. Sauté the garlic until the aroma fills the air.
- 2. Add the bay leaves and fresh sage. Sauté for 15 seconds.
- 3. Add the tomatoes, sugar, salt and pepper. Bring to a boil and simmer for 10–15 minutes.
- 4. Stir in the chopped parsley and chiffonade of basil.
- 5. Simmer for another 30 minutes, then remove the bay leaves.
- 6. To store, pour the sauce into a container, cover, label and refrigerate.
Ingredients
Balsamic Glaze
Yield: ¼ cup
½ cup(s)
Balsamic vinegar
2 tbsp.
Light brown sugar
Directions
- 1. Combine the vinegar and sugar in a small pan.
- 2. Cook over medium heat until boiling, then reduce the heat slightly and cook for about 12 minutes, until the glaze is thickened and syrupy.
- 3. Cool before using.
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