Roasted Red Pepper and Turkey Sandwiches

IMG_1453Sometimes you need a super easy dish that feeds a crowd and is delicious. When that is the case, look no further than this roasted red pepper and turkey sandwich recipe. I created it for my friend’s bridal shower, but it’s perfect for a picnic or a day at the lake. You can slice it into 1-inch, bite-sized squares like I did for the party or into larger pieces that can feed a smaller group of four to six people. I love sandwich recipes like this that can be made in advance and on an entire loaf of bread. I used store bought pesto and roasted red peppers from a jar, but by all means if you have time, make pesto and roast your own peppers. It can only enhance the flavors of this tasty sandwich.

Roasted Red Pepper and Turkey Sandwiches

1 slab/loaf focaccia
2 tablespoons mayonnaise
2 tablespoons dijon mustard
1 1/2 teaspoons sriracha
Salt and freshly ground black pepper
2/3 cups store bought pesto
1 12-ounce jar roasted red peppers, drained and patted dry, sliced into 1-inch strips
12 thin slices herb-crusted turkey breast
8 slices provolone cheese
15-20 fresh basil leaves

  1. Preheat the broiler.
  2. Carefully slice the focaccia in half lengthwise. You don’t want the sandwich to be too bready, so using your fingers gently remove chunks of bread from the inside of both the top and the bottom of the bread. Reserve for another use.
  3. Broil the cut side of the focaccia until it’s toasted and lightly golden brown. Transfer to a work surface and let cool for a minute.
  4. While the focaccia broils, combine the mayonnaise, mustard, and sriracha in a small bowl. Season to taste with salt and pepper.
  5. Spread the mixture on the top half of the toasted focaccia.
  6. Spread the bottom half of the focaccia with the pesto, making sure that the entire surface is covered in pesto.
  7. Cover the pesto with the roasted red pepper strips, pressing them into the bread and evenly covering the entire slab of focaccia.
  8. Layer the turkey over the roasted red peppers, overlapping slices as necessary. Cover with the cheese slices making sure that it evenly covers the entire slab of focaccia. You want each bite to have pesto, pepper, turkey, and provolone in it!
  9. Cover the provolone with an even layer of fresh basil leaves. Season the entire sandwich generously with salt and freshly ground black pepper. Close the sandwich by covering the basil with the top half of the focaccia that is slathered with the mayonnaise sriracha mixture.
  10. Wrap the entire sandwich in foil or plastic wrap and place in the fridge with a can of tomatoes (or other heavy object) on top of it for a few hours and up to overnight.
  11. Unwrap and if serving as an appetizer, slice into 1-inch squares and spear each one with a toothpick. Otherwise slice into 4 or 6 sandwiches. Serve immediately.

Serves 10-12 as an appetizer and 4-6 as a lunch sandwich.

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