Super Bowl Sunday is an exciting day. You get to watch football, find out what the Budweiser horses are up to, pig out on food and drink beers on a Sunday night. You will probably find yourself surrounded by chilli, nachos, wings and pizza. If you want to try something different, try this Italian club sandwich.
It’s easy to make. It’s delicious. There’s bacon in it. It won’t lose the AFC championship game and disappoint you.
It can be cut up in different ways depending on how many people you are looking to serve. Sometimes I just eat it all by myself. Sometimes I’ll share half with the hubby. If I’m hosting or bringing it to a party I cut it up into 2 inch squares and serve as finger sandwiches.
Start off by toasting up the bread in some butter on a griddle or large frying pan.
While the bread is toasting, I cook the bacon and set aside. Then cook the egg and add to one side of the sandwich once it’s toasted. Then spread a layer of pesto on the other side. I like a lot of pesto so I am take care to spread a nice goopy layer.
Add the bacon on top of the egg.
Layer the turkey and cheese over the bacon.
Then cover and cut up to share or just eat it whole. It’s really easy and it’s my favorite sandwich. I usually use regular deli turkey breast, but this time I tried it with Buffalo turkey breast. You can experiment with different meats and cheeses.
In writing this blog post I can’t help but feel the word Bowl looks weird the longer you look at it. BOWL. Looks really funny.
- 3 large eggs
- 2 tablespoons whipping cream (If you don't have this you can leave it out and it will still be OK)
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 1 tablespoon (about) unsalted butter
- 10 slices bacon
- 2 (8-ounce) round loaves focaccia bread (7-inch diameter)
- 1 cup pesto
- 8 ounces thinly sliced turkey
- 4 ounces thinly sliced provolone cheese
- Preheat a griddle or grill pan over medium-high heat. Melt the butter. 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.
- Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.
- Whisk the eggs, cream, salt, and pepper in a medium bowl until well blended. Heat a 6-inch nonstick skillet over medium-low heat. Brush the skillet with some butter. Pour ¼ cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute and 30 seconds. Carefully remove the egg by sliding out of the pan and dropping onto plate. Repeat to make 4 crepes total, brushing the skillet with melted butter as needed and stacking egg crepes on the plate.
- Spread the pesto over one side of each halved focaccia.
- Add the egg crepes, turkey, provolone and bacon, dividing equally.
- Cover with the other halves of focaccia.
- Cut the sandwich into 2 inch squares and serve as finger sandwiches or cut into halves or fourths. Arrange the sandwiches on a platter and serve.
Hello! My name is Christina and I started this blog to share my love of food. You can find recipes of all kinds here but I try to keep them simple and of course delicious! 
{ 0 comments… add one now }