We had a potluck at work a couple of days ago and I wanted to bring something bite-size and homemade. Considering we had a meeting after and I was not able to leave for dinner, I also wanted to bring something that I knew I enjoyed!
I decided to make Giada’s recipe for five-star mini Italian club sandwiches, filled with homemade pesto, crispy bacon, fresh turkey, silky provolone cheese and delicate egg crepes. These ingredients truly make for a savory sandwich. I always double the recipe when I make this sandwich because it is typically gobbled up quite fast.
The original recipe instructs to distribute the amount of ingredients listed below among two focaccia loaves. I, however, prefer to double the recipe and still use two loaves because it gives the sandwiches more height and substance. In addition, I make Giada’s homemade pesto (recipe below) instead of store-bought because its flavor is an integral part of this dish.
These mini sandwiches are impressive for any dinner party or event. Not only are they easy to assemble and transport, but they also look and taste absolutely scrumptious!
Egg crepe recipe:
3 large eggs
2 tbsp. whipping cream
1/4 tsp. salt
1/8 tsp. freshly ground pepper
Whisk the eggs, cream, salt and pepper in a medium bowl until well blended. Heat a 6-inch-diameter nonstick skillet over medium low heat. Spray the skillet with cooking spray. Pour 1/4 of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg is crepe is just set, about 1 minute and 30 seconds. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 4 crepes total, spraying the skillet with cooking spray as needed and stacking crepes on the plate, separating with wax paper.
2 cups fresh basil leaves
1 garlic clove, peeled, or 1 cube frozen Trader Joe’s garlic
1/4 cup toasted pine nuts
Salt and freshly ground pepper
1/2 – 3/4 cup extra-virgin olive oil
1/2 cup parmesan cheese, grated
Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt and pepper. Pulse until finely chopped. With the blender still running, slowly pour in 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup parmesan.
10 slices bacon
1 round loaf focaccia bread
6 slices turkey, thinly sliced
6 slices provolone, thinly sliced
Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.
Preheat a griddle or grill pan over medium-high heat. Cut the focaccia horizontally in half. Place the focaccia cut side down on the griddle and cook until the focaccia is heated through and golden brown on the bottom, about 2 minutes.
Spread the pesto over the toasted sides of each halved focaccia. Cover the bottom halves of the focaccia with 3 slices of provolone, 3 slices of turkey bacon and egg crepes. Add an extra layer of provolone and turkey. Cover with the top halves of focaccia, pesto side down. Cut the sandwich into bite-sized wedges and serve.