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
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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

  1. Mix the pesto and mayo together in a small bowl.
  2. 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.
  3. 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.
  4. 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.