This turkey bacon pesto focaccia is layered with deli turkey, crisp bacon, provolone, arugula, and homemade pesto mayo on sun-dried tomato focaccia. Pressed and chilled before slicing, it is flavorful, easy to make, and sturdy enough for lunches, picnics, or meals on the go.

Turkey bacon pesto focaccia sandwich with provolone, arugula, and homemade pesto mayo.

I thought the bacon would be my favorite part, but it is definitely the pesto mayo. I want to put it on everything.

- Jordan S.

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it travels
worth knowing
before you pack it
ingredients + substitutions
instructions
storage
more giant sandwiches worth making
Recipe
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Turkey bacon pesto focaccia sandwich with provolone and arugula, held on a sheet pan.

from my actual life

**(feel free to skip directly to the sandwich)**

I’m on level 10,256 of Candy Crush.

I’m not going to explain that. I’m going to tell you how it happened.

Cooper turns sixteen in a few weeks, which in Kentucky means he can drive. I have been counting down the days.

Until then, there are two-a-days. Six to eight in the morning. Seven to nine at night. Weekends included. And that does not include Campbell’s five practices a week or Cruz, who is seven and gets dragged to all of it.

A practice scheduled to end at nine ends at nine thirty. I spend the 30 extra minutes hanging out in the parking lot. I’ve listened to an unreasonable number of audiobooks out there. Apparently, passing level 10,000 puts me in the top three percent of Candy Crush players worldwide.

So I made a sandwich you can eat in the car.

Bailey

it travels

The pesto mayo is what makes more than another turkey sandwich. Basil, Parmesan, walnuts, garlic and lemon go into the food processor, then get mixed with mayonnaise. Spread it over both cut sides of the focaccia. It also protects the bread from the filling.

Provolone on the bottom, turkey folded instead of laid flat, bacon broken into pieces and arugula on top.

Now the annoying part. Wrap the assembled sandwich tight in plastic, set it on a sheet pan, put a second sheet pan on top, and stack two or three cans on that. Black beans, San Marzanos, the coconut milk you keep not using, literally whatever you have. Thirty minutes in the fridge, minimum. Cut it cold. At room temperature, the turkey goes one way and the arugula goes the other.

This week I packed three of them. One for Cooper after practice, one for Cruz (no pesto mayo) to eat in his booster seat on the way to a practice that’s not his, and one for myself in the parking lot.

worth knowing

Open turkey bacon pesto focaccia sandwich layered with provolone, deli turkey, crisp bacon, arugula, and pesto mayo.

focaccia sizes vary: This recipe was developed with Trader Joe’s sun-dried tomato focaccia. Every grocery stores version of focaccia is going to be a little different, so adjust the fillings and number of pieces you cut as needed.

no food processor: Stir ⅓ cup jarred pesto into ½ cup mayonnaise. Also useful when you do not feel like washing the food processor.

for picky eaters: Cruz and Campbell will not eat the pesto mayo, so I leave it off about one-third of the focaccia and use plain mayonnaise there instead. I still add the arugula. Cruz picks it off. Not a big deal.

before you pack it

The Trader Joe’s sun-dried tomato focaccia is my favorite version of this sandwich if you are eating it at home. It is ridiculously good, but all that Parmesan and sun-dried tomato on top makes it messier than I want for a car sandwich.

If this is actually going in the car, grab a plainer focaccia from another grocery store, without loose cheese or other baked-on extras. Thirty minutes of pressing works, but an hour or two makes it noticeably neater to eat.

ingredients + substitutions

Ingredients for a turkey bacon pesto focaccia sandwich, including focaccia bread, deli turkey, provolone, arugula, basil, parmesan, walnuts, and lemons.

Bacon: Adds smoky flavor and crunch to the sandwich. Substitution: Use the same number of slices of cooked turkey bacon or about 4 ounces thinly sliced ham.

Focaccia: A sturdy, soft bread that holds up well to pressing and chilling. I use Trader Joe’s sun-dried tomato focaccia, but the exact flavor is not important. Substitution: Use a similarly sized ciabatta loaf or soft Italian loaf.

Provolone: Mild, melty cheese that works well with the turkey and pesto. Substitution: Use mozzarella, havarti, Monterey Jack, or white cheddar.

Deli turkey: The main filling; thin slices are easiest to layer and keep the sandwich from getting bulky. Substitution: Use 8 ounces thinly sliced deli chicken or ham.

Arugula: Adds a fresh, peppery bite and keeps the sandwich from feeling too heavy. Substitution: Use baby spinach or finely shredded romaine.

Fresh basil: Gives the pesto mayo its fresh basil flavor. Substitution: If you do not have fresh basil, skip the homemade pesto ingredients and stir ½ cup prepared pesto into ½ cup mayonnaise instead.

Parmesan: Adds salty, savory flavor to the pesto mayo. Substitution: Use the same amount of finely grated Pecorino Romano, or use ½ cup prepared pesto in place of the homemade pesto mixture.

Walnuts: Give the pesto a little richness and body. Substitution: Use 2 tablespoons pine nuts, almonds, or pecans.

Garlic: Adds a little sharpness to the pesto mayo. Substitution: Use ¼ teaspoon garlic powder.

Lemon juice: Brightens the pesto mayo and balances the richness of the mayonnaise. Substitution: Use 1 tablespoon white wine vinegar or red wine vinegar.

Olive oil: Helps the basil mixture blend smoothly before the mayonnaise is added. Substitution: Use avocado oil or another mild cooking oil.

Mayonnaise: Makes the pesto creamy and spreadable and helps keep the sandwich moist. Substitution: No good substitution here; use regular mayonnaise for the intended flavor and texture.

instructions

Crisp cooked bacon draining on a paper towel-lined plate.

Cook the bacon. Bake the bacon on a parchment-lined sheet pan until browned and crisp, then transfer it to a paper towel-lined plate to cool completely.

Fresh basil, grated Parmesan, walnuts, and lemon in a food processor for homemade pesto mayo.

Make the pesto mayo. Add the basil, parmesan, walnuts, garlic, lemon juice, olive oil, salt, and black pepper to a food processor and process until finely chopped. Add the mayonnaise and pulse until smooth.

Arugula being added over the turkey, bacon, and provolone on a focaccia sandwich.

Assemble the sandwich. Slice the focaccia in half horizontally, spread the pesto mayo over both cut sides, then layer the bottom with provolone, folded turkey, bacon, and arugula. Replace the top half.

Pressed turkey bacon pesto focaccia sandwich with provolone, arugula, and pesto mayo, sliced and ready to serve.

Press, chill, and slice. Wrap the sandwich tightly, set a sheet pan on top, and weigh it down with a few cans. Refrigerate until pressed, then unwrap and cut into pieces for serving or packing.

storage

Refrigerate: Store the assembled sandwich tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 1 day. For the best texture, add the arugula shortly before serving if making the sandwich ahead.

Freeze: Freezing is not recommended.

more giant sandwiches worth making

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mini cheeseburger sliders with special sauce. Sixteen at a time on Hawaiian rolls. Assemble them ahead, refrigerate, then bake when you need them.

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