Turkey, Squash, and Mozzarella Focaccia Sandwich with Arugula Basil Pesto

Turkey, Squash, and Mozzarella Focaccia Sandwich with Arugula Basil Pesto

Prep Time: 20 minutes

Cook Time: 15 - 20 minutes

Servings: 6 - 8

Ingredients:

Sandwich ingredients

• Focaccia bread (see my sourdough focaccia recipe)
• Fresh mozzarella, sliced (3-4 slices per sandwich)
• Turkey slices (3-4 slices per sandwich)
• Arugula (a small handful per sandwich)
• Juice from one lemon
• A few peppadew peppers, thinly sliced (3-4 per sandwich)
• Arugula basil pesto (see below)
• Roasted squash (see below)

Arugula basil pesto

• ¼ cup pine nuts
• 2 garlic clove, roughly chopped
• ½ cup parmesan, grated
• 1 cup arugula, packed
• 1 cup basil leaves, packed
• ½ cup olive oil
• Salt, to taste

Roasted squash

• 1 small honeynut, butternut, or kabocha squash
• Olive oil, about 3 tbsp
• Salt and pepper, to taste

Directions:

1. ARUGULA BASIL PESTO: In a food processor, add the garlic cloves and pine nuts. Process until the nuts and garlic are about the same size, a very coarse meal.
2. Add the parmesan. Process until the cheese is well incorporated. The mixture should still be somewhat coarse and chunky, not completely smooth.
3. Add the basil, arugula, and a pinch of salt. Process until it forms a thick paste.
4. With the food processor running, slowly drizzle in ½ cup of olive oil. Be careful not to pour the oil in too fast, or it will not emulsify.
5. Season to taste with more salt
6. Store in an airtight container,drizzle lightly with olive oil, and press plastic wrap to the surface of the pesto to prevent browning. Keep in the fridge for up to a week.
7. ROASTED SQUASH: Preheat the oven to 430 F. Cut the squash in half and remove the seeds and stem. Slice the squash into slices, about 1 cm thick.
8. Place the slices on a parchment paper-lined baking sheet and drizzle with olive oil to coat. Season with a light hand of salt and pepper, and toss to combine. Lay out the squash in a single layer and bake for 15-20 minutes, until the squash is tender and starting to get some color. You can broil for the last few minutes to get more color.
9. ASSEMBLE: Cut the focaccia in half. Optionally, toast the focaccia.
10. Toss a few handfuls of arugula with a squeeze of lemon.
11. Spread the arugula basil pesto on both sides. Layer the turkey, roasted squash, mozzarella, dressed arugula, and peppadew peppers, then close the top. Cut in half and enjoy.