Turkey Sandwich Italiano

Turkey Sandwich Italiano

  • SERVING SIZE 1 sandwich
  • PREP TIME 30 mins.
  • TOTAL TIME 60 mins.

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 slices

Herbed focaccia, 5–6 inches square, ¾ inch thick

1 ½ 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

Red bell pepper, 4–5 inches square, roasted

1 tsp.

Balsamic Glaze (optional)

 

NUT-FREE KALE PESTO

Yield: ⅔ cup 

4 cups

Kale, stems removed and roughly chopped

⅓ cup

Parmesan cheese, grated

1 clove

Garlic

½ tsp.

Salt, plus more as needed

2 tbsp.

Olive oil

Black pepper, freshly ground, as needed

 

SAUCE PIZZAIOLO

⅓ cup

Olive oil

6 ea.

Garlic cloves, minced or pressed

6 ea.

Bay leaves

9 ea.

Fresh sage leaves, chopped

9 cups

Italian plum tomatoes, crushed with juice (San Marzano)

1 tbsp.

Sugar, granulated

1 ½ tsp.

Salt

1 ½ tsp.

Black pepper, freshly ground

¾ cup

Fresh Italian parsley, chopped

⅓ cup

Fresh basil, chiffonade (packed tightly in a cup)

 

BALSAMIC GLAZE

Yield: ¼ cup 

½ cup

Balsamic vinegar

2 tbsp.

Light brown sugar

Directions

 

TO PREPARE THE TURKEY SANDWICH ITALIANO:

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.

 

 

 

 

 

 

TO PREPARE THE NUT-FREE KALE PESTO:

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.

 

 

 

 

 

 

TO PREPARE THE SAUCE PIZZAIOLO:

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.

 

 

 

 

 

 

TO PREPARE THE BALSAMIC GLAZE:

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.

RECIPE TWISTS

Swap and substitute to make it your own.

Serve with confidence.®

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