Mini Turkey Focaccia Sandwiches Recipes

MINI TURKEY FOCACCIA SANDWICHES

Steps:

• Heat oven to 400°F. Grease large cookie sheet with shortening or cooking spray. Unroll pizza crust; press into 12x8-inch rectangle on cookie sheet. With end of handle of wooden spoon, press indentations in top of dough, about 1 inch apart. Brush dough with oil; sprinkle with garlic powder, Italian seasoning and Parmesan cheese.
• Bake 10 to 13 minutes or until golden brown. Cool 30 minutes.
• Cut focaccia in half lengthwise to make 2 (12x4-inch) pieces. Spread bottom of each focaccia piece with 1/4 cup dip. Top 1 piece with single layer of tomatoes and the spinach. Layer turkey evenly over spinach. Place remaining focaccia piece, dip side down, over turkey; press lightly.
• With long serrated knife, cut into 6 rows crosswise by 2 rows lengthwise to make 12 square sandwiches. Secure each sandwich through all layers with toothpick.

MINI ITALIAN CLUB SANDWICHES

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.

BASIL-TURKEY MINI FOCACCIA SANDWICHES

Steps:

• Heat oven to 400°F.
• Grease large cookie sheet with cooking spray.
• Unroll pizza crust dough nad press into 12 x 8 inch rectangle on cookie sheet.
• With end of handle of wooden spoon, press indentations in top, about 1 inch apart.
• Brush dough with oil.
• Sprinkle with garlic powder, italian seasoning and parm cheese.
• Bake until golden brown (12 minutes).
• Cool off and cut in half horizontally.
• Spread cut side of bottom of focaccia with spreadable cheese.
• Top with single layer of tomatoes and basil.
• Layer turkey evenly over basil.
• Place top of focaccia cut side down, over turkey and press.
• Pierce through all layers with toothpicks, placing them every 1 1/2 inches over focaccia.
• With long serrated knife, cut between toothpicks into squares.

FOCACCIA TURKEY SANDWICH

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Drain and seed chipotle peppers. Combine chipotle peppers and mayonnaise in the bowl of a food processor; pulse until blended.
• Spread mayonnaise mixture on bottom half of focaccia. Top with turkey, mozzarella, roasted red peppers, sun-dried tomatoes, and remaining focaccia. Wrap in aluminum foil.
• Heat sandwich in the preheated oven for 15 to 20 minutes. Cut into 6 individual sandwiches. Serve hot.

TURKEY AND VEGETABLE FOCACCIA SANDWICH

Steps:

• Combine first 5 ingredients.
• Fill bread halves with layers of half the turkey, vegetable mixture, remaining turkey and cheese.

FOCACCIA TURKEY SANDWICHES

Steps:

• Cut focaccia into four wedges. Slice each wedge in half horizontally. spread cut sides of bread with dressing. Layer bottom half of each foccacia wedge with turkey, onion, tomato, and lettuce. Add top of each focaccia wedge.

TURKEY FOCACCIA CLUB

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.

MINI TERIYAKI TURKEY SANDWICHES

Steps:

• Place turkey in a 5- or 6-qt. slow cooker. In a small bowl, combine brown sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over turkey. Cook, covered, on low 5-6 hours or until meat is tender., Remove turkey from slow cooker. In a small bowl, mix cornstarch and cold water until smooth; gradually stir into cooking liquid. When cool enough to handle, shred meat with 2 forks and return meat to slow cooker. Cook, covered, on high until sauce is thickened, 30-35 minutes., Preheat oven to 325°. Split rolls and brush cut sides with butter; place on an ungreased baking sheet, cut side up. Bake 8-10 minutes or until toasted and golden brown. Spoon 1/3 cup turkey mixture on roll bottoms. Replace tops.

BOB'S FOCACCIA TURKEY SANDWICHES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place focaccia, cut-sides up, on aluminum foil. Spread mayonnaise on both halves. Spread Dijon mustard on top half. Arrange turkey, provolone, and cucumber on bottom half of focaccia. Sprinkle with garlic pepper seasoning and cover with top half of focaccia.
• Wrap bottom and sides of sandwich in the aluminum foil, keeping the top open. Put the sandwich on a cookie sheet.
• Bake in the preheated oven for 15 minutes or until cheese melts. Cut sandwich into 6 pieces and serve warm.