Layers of roast turkey, cheese, and flavorful sun-dried tomatoes star in this turkey focaccia sandwich that’s so easy to whip up and perfect for leftover turkey!
Listen, I know you’ve got leftover turkey that needs to be used and I’m here to tell you that this focaccia sandwich is IT.
And by ‘it’ I mean it’s the thing you need most in your life, not even a contest. We’ve got turkey, cheese, prosciutto, sun-dried tomatoes, and even a killer pesto mayo hanging out between two tender, chewy slices of focaccia bread.
Things don’t get much better than this, trust me.
And yes, we even threw some greens on top to make you feel better about your sandwich game. Excuse me while I eat this sandwich for lunch every dang day this week.
These Focaccia Sandwiches feature…
- Layers of roast turkey, gouda cheese, and salty prosciutto
- Flavorful sun-dried tomatoes and fresh arugula
- A creamy pesto mayonnaise spread on chewy focaccia bread
- Minutes to make and the perfect use for leftover turkey
Making the Focaccia Sandwiches
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Focaccia bread
- Mayonnaise
- Pesto
- Parmesan cheese
- Turkey
- Prosciutto
- Gouda cheese
- Sun-dried tomatoes
- Arugula
Choosing Your Meat
We like to use a combination of turkey breast and prosciutto in these sandwiches, but you can definitely change up the type of meat depending on what you have on hand.
This sandwich also works great with chicken, bacon, roast beef, or ham. Feel free to use several different types of meat as well!
Tips for Perfect Focaccia Sandwiches
- Heat focaccia bread – don’t skip this step! This makes the focaccia soft and chewy on the inside and crispy on the outside.
- Spread mayo on both sides of bread – we like to spread both sides of the bread with mayo to reduce dryness.
- Use oil-packed sun-dried tomatoes – we think oil-packed tomatoes are much more flavorful and you can use them straight out of the jar – no need to re-hydrate them.
Recipe Variations
Try these ideas for a different twist on this recipe.
- Try a different cheese – try cheddar, fresh mozzarella, swiss, or Monterey jack.
- Use fresh tomatoes – replace the sun-dried tomatoes with fresh salted tomato slices.
- Swap out the mayo – skip the pesto mayo and use regular mayo.
- Use a different bread – you can easily use another type of bread for this sandwich such as ciabatta or Italian loaf.
Reheating Sandwiches
If you would like to make these sandwiches ahead of time for meal prep they store well in the refrigerator up to 3 days. We recommend leaving the arugula off for storing and adding after reheating.
To reheat sandwiches for serving, we recommend reheating in either a 400F oven 10-15 minutes or in an air fryer at 400F for 5-8 minutes.
There’s just absolutely no contest, this is the leftover turkey sandwich you need most in your life. The juicy turkey slices go SO well with the crisp, chewy focaccia and flavorful sun-dried tomatoes.
Yep, you’re gonna be needing these on repeat.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More loaded sandwiches to try next!
Sun-Dried Tomato Turkey Focaccia Sandwich
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Ingredients
- 1 (2 lb) loaf homemade or store-bought focaccia
- 1/4 cup mayonnaise
- 2 tablespoons prepared pesto
- 1 tablespoon grated Parmesan cheese
- 1/2 lb deli or leftover turkey slices
- 4 slices prosciutto (optional)
- 6 slices smoked gouda or provolone cheese
- 1/2 cup oil-packed sun-dried tomatoes, roughly cut
- 2 cups lightly-packed arugula or spring greens
Instructions
- Preheat oven to 350F. Place bread on a medium sheet pan and heat in oven 10-12 minutes until bread is heated and crusty on the outside. Transfer bread to a cutting board and carefully cut in half width-wise.
- In a small bowl, combine mayonnaise, pesto, and Parmesan until creamy. Spread mayonnaise over both cut halves of focaccia.
- Layer turkey, prosciutto, cheese, sun-dried tomatoes, and arugula on bottom half of focaccia. Carefully top with other half of focaccia.
- Use a sharp knife to cut focaccia into 6 even sandwiches. Serve sandwiches immediately while bread is warm and enjoy!
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