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Focaccia Turkey Club Sandwich

Category: Sandwich

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

8 slice Bacon
1/2 cup Homemade Mayonnaise
(recipe follows)
2 tsp Minced cilantro
2 tsp Minced parsley
2 (8-inch) squares Focaccia
(recipe follows)
10 slice Turkey breast
1 Tomato, sliced
1/2 Avocado, peeled & sliced
2 cup Alfalfa sprouts
***HOMEMADE MAYONNAISE***
2 Eggs
2 tbsp Lemon juice
2 tsp Dijon mustard
3 drop Hot pepper sauce
1 1/2 cup Oil
Salt, optional
***FOCACCIA***
1 (1 lb.) loaf frozen bread
Dough
2 tbsp Finely chopped onion
1 Clove garlic, minced
2 tbsp Olive oil
1 tsp Italian seasoning

Instructions:

Cook the bacon until crisp. Drain on paper towels. Combine the
mayonnaise with cilantro and parsley. Cut each focaccia in half,
forming 4 (8x4-inch) rectangles. Spread half of the mayonnaise on top
of 2 of the focaccia halves. Layer half of the turkey, tomato, bacon,
avocado, and alfalfa sprouts onto each. Spread the bottoms of the
focaccia with more mayonnaise and cover the sandwich fillings. Cut
into halves or thirds.

NOTE: Commercially produced mayonnaise may be substituted. Focaccia
(round or square), purchased at Italian delis, may be used.

FOR MAYONNAISE: Combine the eggs, lemon juice, mustard, and hot pepper
sauce in a blender or food processor. Blend 5 to 10 seconds. With the
blender still running, add the oil in a very slow stream through the
opening in blender cover. Blend until smooth, scraping sides
occasionally for even blending. Season to taste with salt.

FOR FOCACCIA: Allow the bread dough to thaw 2 to 4 hours or overnight
in the refrigerator. Cut dough in half and roll out each half to make
an 8-inch square. If the dough pulls back, let rest 15 to 30 seconds
and roll out again. Place the dough in 2 greased 8-inch square baking
pans. Thoroughly pierce dough at 1-inch intervals with a fork. Saute
the onion and garlic in olive oil until lightly browned. Add the
seasoning and brush the mixture over the dough squares. Let rise 10
minutes. Bake at 400 degrees for 15 to 18 minutes or until golden
brown. Let cool.