This is a simple, tasty sandwich you can make fast. It uses Trader Joe’s sun-dried tomato focaccia and a few fresh ingredients. It is bright, salty, and filling. It works for lunch, a quick dinner, or a picnic.
INTRODUCTION
This sandwich mixes soft focaccia, mild turkey, bright tomato, and green leaves. It uses a spoon of pesto mixed with mayo. That mix gives the sandwich a creamy, fresh flavor. The focaccia adds a light tang from the sun-dried tomatoes. Together, the components make a small meal that feels special but stays easy to build.
You do not need fancy cooking skills. You only toast the bread, spread the sauce, and stack the ingredients. The result is a fresh sandwich with a mix of textures: crisp bread edges, soft inside bread, thin turkey, juicy tomato, and crunchy onion. You can make it in minutes and enjoy it right away.
WHY YOU WILL LOVE THIS RECIPE
You will love this sandwich for many simple reasons. It is fast to make. It needs no oven work beyond warming the bread. It tastes bright and balanced. The pesto and mayo add cream and green herb taste. The sun-dried tomato focaccia gives a light tomato note without being heavy.
The sandwich is flexible. You can add or omit items to fit your diet. It packs well for work or school. You can make a big sandwich and cut it into pieces for sharing. It feels like a sandwich from a shop, but you make it at home. You save money and get fresh food.
The recipe also suits many palates. Children can have it with just turkey and cheese. Adults can add more greens or spicy mustard. You can make it ahead and slice it for a party. The flavors stay good for hours if you keep it wrapped.
HOW TO MAKE Trader Joe’s Sun-Dried Tomato Focaccia Turkey Sandwich
This sandwich comes together in a few easy steps. Read the short steps, then follow the full instructions in the next section. Warm the focaccia, mix the pesto mayo, slice the loaf, spread the sauce, layer the turkey and veggies, and cut into pieces. That is all you need.
EQUIPMENT NEEDED
- Oven or toaster oven
- Baking rack or tray
- Small bowl
- Spoon or small whisk for mixing
- Sharp serrated knife
- Cutting board
- Plate for serving
- Plastic wrap or foil (for storage or packing)
Ingredients You’ll Need :
- 1 loaf of Trader Joe’s sun-dried tomato focaccia
- 7-ounce package deli turkey
- 1 large tomato, thinly sliced
- One handful of greens (sprouts, microgreens, or spinach)
- A few pieces of thinly sliced red onion
- 1/4 cup mayo
- 1/4 cup pesto
STEP-BY-STEP INSTRUCTIONS :
Preheat your oven to 400 degrees. Place the focaccia loaf directly on the oven rack and toast for 5-8 minutes until warm and slightly crispy on the outside but still soft inside., While the bread toasts, mix the pesto and mayo together in a small bowl., Keep the bread flat on your cutting board. Turn your serrated knife sideways and carefully slice horizontally through the center of the loaf., Start with the bottom half of the focaccia. Spread a generous layer of pesto mayo on the bottom piece. Then add your turkey slices, followed by tomato slices, greens, and red onion., Dollop the pesto mayo directly on top of the greens and onions., Gently press the top piece of focaccia onto your sandwich. Use a large, sharp knife to cut the sandwich down the middle lengthwise, then make three cuts across for a total of 6 pieces.
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HOW TO SERVE Trader Joe’s Sun-Dried Tomato Focaccia Turkey Sandwich
Serve this sandwich warm or at room temperature. Place it on a plate with a small side salad or a handful of chips. You can cut the sandwich into six pieces to share or to make it easier to eat. If you want a warm center, wrap the whole sandwich in foil and hold it in a warm oven for a few minutes before cutting.
For a neat presentation, wipe the tomato slices dry with paper towel so they do not make the bread soggy. Add the greens last so they stay crisp. If you serve it for guests, put extra pesto mayo in a small bowl so each person can add more.
STORAGE & FREEZING : Trader Joe’s Sun-Dried Tomato Focaccia Turkey Sandwich
To store a made sandwich, wrap it tightly in plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to 2 days. The bread will soften over time, and tomato juice can make the bread slightly wet. If you plan to store it, place a layer of lettuce or a few paper towels between the tomato and the bread to absorb moisture.
Freezing a fully made sandwich is not ideal because the tomato and greens will lose texture. If you want to freeze for later, do this: separate the ingredients and freeze only the focaccia. Wrap the focaccia well and freeze for up to 2 months. Thaw it at room temperature and re-toast it in an oven to refresh the texture. Keep the turkey and fresh veggies in the fridge and assemble when ready.
SERVING SUGGESTIONS
- Add a pickle spear or small bowl of olives on the side.
- Serve with kettle chips, potato salad, or a cup of soup for a full meal.
- Pair with a fresh fruit salad for a lighter meal.
- Offer extra pesto mayo, hot sauce, or mustard for guests to customize their sandwich.
- Add cheese slices like provolone, mozzarella, or Swiss if you want a richer flavor.
VARIATIONS
- Make it vegetarian: use grilled or roasted vegetables instead of turkey. Add slices of zucchini, roasted peppers, or sautéed mushrooms.
- Add cheese: melt provolone or mozzarella on the turkey for a hotter, gooey sandwich. Place the sandwich under a broiler for a minute to melt.
- Swap greens: use arugula for a peppery bite, or use butter lettuce for a softer feel.
- Add crunch: put a few thin cucumber slices or roasted peppers for extra texture.
- Add spice: spread a thin layer of spicy mustard or add sliced pickled jalapeños.
- Make it low-fat: use light mayo or Greek yogurt instead of mayo, and use less pesto.
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FAQs
Q: Can I use a different type of bread?
A: Yes. Use ciabatta, a baguette, or any soft loaf you like. The focaccia gives a tomato hint. But the sandwich works with many breads.
Q: Can I use store-bought pesto?
A: Yes. Store-bought pesto works well. If you like fresh taste, make small homemade pesto and mix with mayo.
Q: How long does the made sandwich last in the fridge?
A: Keep it in the fridge up to 2 days. After that, the bread and tomato lose texture and taste.
Q: Can I make this vegan?
A: You can. Use vegan mayo, vegan pesto, and a plant-based deli slice or grilled tofu. Swap cheese and turkey for vegetables or vegan slices.
Q: Is this sandwich good for kids?
A: Yes. Children usually like turkey and tomato. Leave out the onion if they do not like it. Cut into small pieces to fit hands.
Q: How can I keep the bread from getting soggy?
A: Dry the tomato slices on a paper towel. Spread sauce on the bread, not directly on tomato. Put greens last to add a barrier.
MAKE-AHEAD TIPS FOR Trader Joe’s Sun-Dried Tomato Focaccia Turkey Sandwich
Plan ahead to save time. Toast the focaccia up to an hour before assembly. Wrap it in a clean towel to keep warmth. Mix the pesto mayo and store it in a sealed jar in the fridge for up to three days. Slice the tomato and store it on a paper towel-lined plate in the fridge to drain extra moisture.
If you make this for a picnic, pack components separately. Keep turkey and vegetables in a cooler. Keep the pesto mayo in a small container. Toast the focaccia at home and wrap it. Put everything together on site. This method keeps the bread from going soggy and helps flavors stay fresh.
For a quick work lunch, build the sandwich the night before but place tomato and sauce in a separate small container. In the morning, spread sauce and add tomato and greens. You still get a fresh sandwich with little work.
Conclusion
If you want the original inspiration and a clear guide, you can read a full easy recipe online at Trader Joe’s Sun-Dried Tomato Focaccia Turkey Sandwich Recipe.
Trader Joe's Sun-Dried Tomato Focaccia Turkey Sandwich
Ingredients
Method
- Preheat your oven to 400 degrees F.
- Place the focaccia loaf directly on the oven rack and toast for 5-8 minutes until warm and slightly crispy on the outside but still soft inside.
- While the bread toasts, mix the pesto and mayo together in a small bowl.
- Keep the bread flat on your cutting board and carefully slice horizontally through the center of the loaf.
- Spread a generous layer of pesto mayo on the bottom half of the focaccia.
- Add turkey slices, followed by tomato slices, greens, and red onion.
- Dollop the pesto mayo directly on top of the greens and onions.
- Gently press the top piece of focaccia onto your sandwich.
- Use a large, sharp knife to cut the sandwich down the middle lengthwise, then make three cuts across for a total of 6 pieces.