Wednesday, January 12, 2011

Italian Club Sandwiches

I wasn't planning to post about these.

No, my next post was going to be about the butternut squash soup I'm going to try my hand at tonight.

These were simply supposed to be an easy weeknight dinner, with a little something different for a change of pace.

But after one bite out of these savory... flavorful... heavenly sandwiches... 
...I knew I had to share.

This is quite possibly the most delicious sandwich I have ever eaten. Chewy focaccia, light, fluffy egg crepes, salty, crispy bacon, savory, thin-sliced turkey,sharp provolone cheese... and all with that distinctive zing of pesto. The only problem I have with this sandwich is that I can't stop eating it. 

I got the recipe from Giada De Laurentis on the Food Network website while I was looking for appetizers. She recommends cutting them up and serving bite-sized portions as finger foods... and they would be perfect for any kind of get together. But trust me, once you take one bite of these delicious sandwiches... you won't want to share.

The recipe makes enough for two whole focaccia sandwiches, but they are quite filling, so you could easily halve it if you're serving a smaller crowd. 

Italian Club Sandwiches

3 large eggs
2 tablespoons whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon unsalted butter
10 slices cooked bacon
2 round loaves focaccia bread, 7 inches diameter
1 cup purchased pesto
8 ounces thinly sliced turkey
6 slices provolone cheese

1. Whisk the eggs, whipping cream, salt, and pepper in a bowl until well blended. Heat a 6 inch skillet over medium-low heat; brush with butter. Pour 1/4 cup of the egg mixture into the skillet, and turn the pan to coat the bottom evenly. Cover and cook until the egg crepe is just set, about 1 minute 30 seconds. Transfer egg crepe to a plate. Repeat to make a total of 4 crepes; separate with parchment paper to keep them from sticking.
2. Heat a griddle over medium-high heat. Cut the focaccia in half horizontally. Place the focaccia on the griddle, cut side down, and grill until the bread is heated through and golden on the bottom. 
3. Spread the pesto evenly over each toasted side of focaccia. Begin layering. Place one egg crepe on top of the pesto on the bottom piece of the focaccia, then top with 5 slices of bacon, half of the turkey, and 3 slices of the provolone. Place one crepe over the pesto on the top portion of the focaccia, and top the sandwich. 

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