Tuscan Turkey Sandwich
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While most Tuscan sandwiches are made with chicken breasts, I use deli-sliced turkey to make it even easier to assemble. This Tuscan turkey sandwich is made on focaccia with roasted red peppers, sun-dried tomato mayo, spinach, provolone cheese and pesto. If you’re into dishes like this, you’ll definitely want to check out this quick and easy artichoke sandwich or this Brie and prosciutto sandwich!
Key Ingredients in This Recipe
- Sun-dried tomatoes – Finely chopped oil-packed sun-dried tomatoes are stirred into mayonnaise to create a flavorful spread for this sandwich.
- Paprika – Paprika is used to add a bright red color to the sun-dried tomato mayonnaise but can be omitted if you don’t have it on hand.
- Provolone – Provolone is a semi-soft Italian cheese with a mild flavor and smooth, creamy texture similar to low-moisture mozzarella.
- Spinach – Baby spinach leaves add some greens to this sandwich though they can be swapped with wild arugula. Tossing the spinach in a little bit of olive oil helps to keep it in the sandwich without falling out.
- Focaccia – This Italian flatbread with an open crumb makes for great sandwich bread! I used a version with onions baked into it though any focaccia will do.
- Turkey – Rather than buying pre-packaged deli-sliced turkey I prefer to order it freshly sliced from the deli counter. I find the texture to be much better. I used pepper crusted turkey though any deli-sliced turkey will do!
- Pesto – Use my recipe for homemade basil pesto or swap with store-bought.
- Bell pepper – Jarred, fire roasted bell peppers are soft in texture and have an intense flavor that pairs well with the basil pesto and creamy sun-dried tomato mayonnaise.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and substitutions
- Also, try swapping the turkey for thinly sliced, roasted chicken breasts in this recipe for a more traditional version of the sandwich.
- If you aren’t a fan of bell peppers, swap them for thinly sliced tomatoes.
- Moreover, other greens like wild arugula can be used in place of the spinach.
How to Make This Tuscan Turkey Sandwich (Step-by-Step)
In a small bowl stir together the mayonnaise, tomatoes and paprika until completely combined. Cover and refrigerate until ready to use.
Spread the mayonnaise on the top half of the bread and the pesto on the bottom half.
Then, top the bottom half with provolone, turkey and peppers.
Toss the spinach in the olive oil and add over the peppers then close.
Then, cut the sandwich into quarters or eights and serve.
How to Serve this Sandwich Hot
This sandwich is great served pressed. Before cutting it into pieces, heat a large panini press or cast iron skillet. If using a skillet, use something heavy like an aluminum foil wrapped brick to create a press. Let cook, flipping halfway through, until the bread is crisp and cheese is melty, about 6 minutes.
FAQ – Frequently Asked Questions
The bold flavor combination – sun-dried tomato mayo, pesto, roasted red peppers, and focaccia, captures the savory, herb-forward taste profile commonly associated with Tuscan-inspired cuisine.
Focaccia is ideal! The airy and olive-oil–rich texture complements the sandwich perfectly. Ciabatta or a hearty, crusty artisan roll are excellent alternatives.
Yes! Press it! Before cutting it into pieces, heat a large panini press or cast iron skillet. If using a skillet, use something heavy like an aluminum foil wrapped brick to create a press. Let cook, flipping halfway through, until the bread is crisp and cheese is melty, about 6 minutes.
Yes! Try swapping the turkey for thinly sliced, roasted chicken breasts in this recipe for a more traditional version of the sandwich.
Store any extra mayo or pesto-coated bread separately from the turkey and veggies. Assemble just before eating to prevent soggy bread. I like to add fresh spinach before serving. You can also press leftovers!
Other Recipes to Try
If you enjoy this Tuscan turkey recipe, I recommend checking out these other sandwiches:
Tuscan Turkey Sandwich
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Ingredients:
- ⅓ cup mayonnaise
- ¼ cup oil-packed sun dried tomatoes, finely chopped
- ½ teaspoon paprika
- 1 9” x 6” piece focaccia bread, halved lengthwise
- 2 tablespoons pesto
- 6 deli-slices provolone cheese
- 1 pound deli-sliced oven-roasted turkey
- 2 jarred roasted red bell peppers, sliced
- 1 cup packed baby spinach
- 1 teaspoon extra-virgin olive oil
Instructions:
- In a small bowl stir together the mayonnaise, tomatoes and paprika until completely combined. Cover and refrigerate until ready to use.
- Spread the mayonnaise on the top half of the bread and the pesto on the bottom half.
- Top the bottom half with provolone, turkey and peppers.
- Toss the spinach in the olive oil and add over the peppers then close.
- Cut the sandwich into quarters or eights and serve.
Nutrition:
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great recipe! we were just missing focaccia bread and i took out the turkey since i’m a vegetarian.
These sandwiches were wonderful! I served with iced tea and pasta salad, just a perfect lunch! Thanks for such a great recipe!
This looks delicious! How long will it keep in the fridge?
Thank you! It can be made a day ahead of time and stored refrigerated. Fresh is best so the sauce doesn’t make the bread soggy. It is also a great pressed sandwich after it is refrigerated to crisp the bread!
Made this sandwich for a girls lunch and it was perfect! The focaccia I bought from Trader Joes had to be baked in the oven first, so we ate the sandwich warm, but cold leftovers the following day were just as good. Will make again!
So happy to hear you enjoyed!! Such a good idea to use the focaccia from Trader Joe’s!! Thanks for sharing Caroline!
I was so proud of how this came out. I made my own focaccia bread which took the sandwich up a notch. This would be perfect for a luncheon with a nice salad.
Making your own focaccia bread is always a nice touch!! So glad you enjoyed.
Had this as a “game day” sandwich yesterday and it was delicious! Using focaccia as the bread was a great idea.