Focaccia turkey club sandwich

2 8 inch sq.

Ingredients

Quantity Ingredient
8 slices Bacon
½ cup Homemade Mayonnaise
(recipe follows)
2 teaspoons Minced cilantro
2 teaspoons Minced parsley
2 (8-inch) squares Focaccia
2 Eggs
2 tablespoons Lemon juice
2 teaspoons Dijon mustard
1 (1 lb.) loaf frozen bread
Dough
2 tablespoons Finely chopped onion
(recipe follows)
10 slices Turkey breast
1 Tomato, sliced
½ Avocado, peeled & sliced
2 cups Alfalfa sprouts
3 drops Hot pepper sauce
1½ cup Oil
Salt, optional
1 Clove garlic, minced
2 tablespoons Olive oil
1 teaspoon Italian seasoning

Directions

***HOMEMADE MAYONNAISE***

***FOCACCIA***

Cook the bacon until crisp. Drain on paper towels. Combine the mayonnaise with cilantro and parsley. Cut each focaccia in half, forming 4 (8x4-inch) rectangles. Spread half of the mayonnaise on top of 2 of the focaccia halves. Layer half of the turkey, tomato, bacon, avocado, and alfalfa sprouts onto each. Spread the bottoms of the focaccia with more mayonnaise and cover the sandwich fillings. Cut into halves or thirds.

NOTE: Commercially produced mayonnaise may be substituted. Focaccia (round or square), purchased at Italian delis, may be used.

FOR MAYONNAISE: Combine the eggs, lemon juice, mustard, and hot pepper sauce in a blender or food processor. Blend 5 to 10 seconds. With the blender still running, add the oil in a very slow stream through the opening in blender cover. Blend until smooth, scraping sides occasionally for even blending. Season to taste with salt.

FOR FOCACCIA: Allow the bread dough to thaw 2 to 4 hours or overnight in the refrigerator. Cut dough in half and roll out each half to make an 8-inch square. If the dough pulls back, let rest 15 to 30 seconds and roll out again. Place the dough in 2 greased 8-inch square baking pans. Thoroughly pierce dough at 1-inch intervals with a fork. Saute the onion and garlic in olive oil until lightly browned. Add the seasoning and brush the mixture over the dough squares. Let rise 10 minutes. Bake at 400 degrees for 15 to 18 minutes or until golden brown. Let cool.

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