Pesto Egg Salad and Sun - dried Tomato Turkey Sandwich
Prep
Cook
Category: | Main Course |
Seasons | All |
Tags: |
Ingredients
Ingredients
5 Oakdell cage-free eggs, hard boiled |
1/4 cup pesto |
1/4 cup mayonnaise |
1/4 cup pepperoncini slices plus 2 tsps reserved juice |
1 loaf rosemary focaccia bread |
1 lb deli smoked turkey slices |
2/3 cup sun-dried tomatoes julienne cut w/herbs in oil, drained |
10 ounces fresh mozzarella, sliced |
1 cup spinach leaves |
Pesto Egg Salad and Sun - dried Tomato Turkey Sandwich Directions
- Mix the pesto and mayo together in a small bowl.
- Separate the hard-boiled egg yolks and whites. Place the yolks in a medium bowl and mash them with a fork. Add ¼ cup of pesto mayo, pepperoncini slices, and the reserved juice; mix until smooth. Dice up the egg whites and fold into the egg salad.
- Cut focaccia bread in half horizontally. Spread the remaining pesto mayo on the bottom slice. Top with the pesto egg salad. Layer with sliced turkey, Then top with sun-dried tomatoes and mozzarella.
- Using a kitchen torch, melt the cheese. If you don't have a kitchen torch, place the sandwich on a baking sheet, and turn the oven to high broil. Cook on the top rack until the cheese melts, about 2 minutes. Add the spinach and top slice of focaccia bread. To serve, cut into 6 sandwiches, wrap in parchment paper, and use a toothpick to top each sandwich with a pepperoncini.