Turkey & Provolone with Pesto Cream on Focaccia
The other day I made Rosemary Tomato Focaccia, and having a wonderful flat-ish bread like that around just screams SANDWICH!
Focaccia makes such a beautiful gourmet sandwich. I threw this elegant sandwich together last night for dinner, and it was so good I had to have it again for lunch today.
It’s very simple to make. Just cut a wedge of your focaccia and slice it horizontally. Toast the bread lightly, then spread the bottom with Pesto Cream (recipe below).
Top with turkey and sliced onion. (I always use the preservative-free turkey meat. Tastes better and doesn’t have all those nasty chemicals!)
Then add a slice of provolone and broil until the cheese is melted and bubbly.
Now add a couple slices of fresh, juicy tomato:
Then top with a tumble of organic greens and add the top of the focaccia:
Time for lunch!
- 2 oz. light cream cheese
- 2 oz. greek yogurt
- A spoonful of pesto
- About 1 oz. goat cheese
Cream together all ingredients in a small bowl until smooth. Don’t worry about it too much if there are a few stubborn hunks of goat cheese that don’t want to mix in. Refrigerate leftovers for other sandwiches, a base for a yummy pizza, spread it on crackers or celery.