Hey y'all! Craving a flavorful sandwich that’s loaded with juicy turkey, herby mayo, and the rich, chewy bite of sun-dried tomato focaccia? This Trader Joe’s Sun-Dried Tomato Focaccia Turkey Sandwich is an absolute winner—perfect for bustling weeknight dinners, prep-ahead lunches, or impressive picnic fare. The focaccia’s tang and the creamy spread bring serious gourmet vibes with minimal fuss. Let’s get cooking!
Why You’ll Love This
- Bursting with savory, sun-dried tomato flavor and tender turkey in every bite.
- Ready in just 15 minutes—ideal for quick, satisfying meals.
- Customizable with your favorite add-ins and perfect for meal prep.
- Pairs beautifully with a variety of side dishes and soups.
- It’s hearty enough to leave you full and happy, but feels super fresh.
Ingredients
- 1 Trader Joe’s Sun-Dried Tomato Focaccia (about 10 oz), sliced horizontally
- 6 oz sliced roasted turkey breast
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon dried Italian herbs
- 1 cup baby spinach leaves
- ¼ cup sliced roasted red peppers (jarred, drained)
- 2 slices provolone or mozzarella cheese
- Salt and black pepper, to taste
Directions
Step 1: Prep the Focaccia
Preheat your oven to 350°F (175°C). Slice the focaccia horizontally to create a top and bottom piece. Place both halves, cut side up, on a baking sheet.
Step 2: Toast the Bread
Toast the focaccia in the oven for 5 minutes until lightly crisped and warmed through. Remove from oven and set aside.
Step 3: Make the Herby Mayo
In a small bowl, combine mayonnaise, Dijon mustard, and dried Italian herbs. Stir until smooth and well mixed.
Step 4: Assemble the Sandwich
Spread the herby mayo evenly over both halves of the warm focaccia. Layer the bottom half with spinach leaves, followed by roasted turkey breast slices, roasted red peppers, and cheese slices. Add a pinch of salt and black pepper if desired.
Step 5: Melt & Serve
Place assembled sandwich (open-faced) back on the baking sheet and return to the oven for 4-5 minutes, just until cheese is slightly melted. Top with the other focaccia half, slice, and serve warm or at room temperature.
Notes
- A drizzle of good olive oil on the bread before toasting adds extra richness.
- Use parchment for easy clean-up if melting cheese in the oven.
- For extra crunch, add a layer of thinly sliced cucumber or pickled onions.
Variations
- Veggie Lover’s: Substitute turkey with grilled portobello mushrooms or marinated tofu.
- Spicy Kick: Add sliced pickled jalapeños or a smear of spicy aioli.
- Italian Classic: Swap turkey for salty prosciutto and add fresh basil leaves.
Required Equipment
- Sharp bread knife
- Mixing bowl
- Baking sheet
- Parchment paper (optional)
Storage Instructions
Wrap leftover sandwiches tightly in plastic wrap or foil. Store in the refrigerator for up to 2 days. For best texture, enjoy at room temperature or reheat in the oven for 5 minutes at 300°F (150°C).
Suggested Pairings & Serving Recommendations
- Pair with a crisp arugula salad or a bowl of minestrone soup for a fuller meal.
- Serve alongside kettle-cooked chips or roasted veggies for satisfying crunch.
- Enjoy with a sparkling lemonade, iced tea, or a glass of light red wine.
Pro Tips
- Warm the focaccia before assembling for maximum softness and flavor infusion.
- Layer the spinach beneath turkey to keep the greens crisp and fresh.
- Slightly overlapping cheese slices ensures even meltiness in every bite.
FAQ
- Can I make the sandwich in advance?
- Yes! Assemble up to 24 hours ahead; keep refrigerated and toast before serving for best taste.
- What if I can’t find sun-dried tomato focaccia?
- Use any herbed or plain focaccia, or ciabatta, and layer a few oil-packed sun-dried tomatoes on the bread.
- Can I freeze this sandwich?
- It’s best fresh, but you can freeze assembled (without greens) and reheat in the oven. Add fresh spinach after reheating.
Recipe Summary
- Prep Time: 10 minutes
- Cook Time: 5-10 minutes
- Total Time: 15-20 minutes
Ingredients
- 1 Trader Joe’s sun-dried tomato focaccia bread loaf
- 6 ounces sliced roasted turkey breast
- 2 slices provolone cheese
- ½ cup fresh arugula
- 2 tablespoons pesto mayo
- 4 sun-dried tomatoes in oil, drained and chopped
- 1 tablespoon butter or olive oil (for toasting)
- Salt and black pepper, to taste
Instructions
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1Slice the sun-dried tomato focaccia loaf horizontally to form a top and bottom for the sandwich. Cut into two sandwich-sized pieces.
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2Spread pesto mayo evenly on the cut sides of each piece of bread.
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3Layer turkey slices, provolone cheese, chopped sun-dried tomatoes, and arugula on the bottom half of each sandwich.
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4Season with salt and pepper, then place the top half of the focaccia over the fillings.
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5Heat butter or olive oil in a skillet over medium heat. Toast sandwiches for about 2-3 minutes per side, pressing gently, until the bread is golden and cheese is melted.
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6Slice and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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