Pesto Egg Salad and Sun - dried Tomato Turkey Sandwich
Delicious egg salad sandwich with a twist, sun-dried tomatoes add a flavor punch!
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.
