Focacciaturkeybaconclub Recipes

Steps:

• Preheat oven broiler.
• Slice the foccacia bread in half horizontally so you have a top and a bottom piece. Place on a cookie sheet with the cut sides up.
• Mix the olive oil, garlic powder, and oregano in a small bowl. Brush each cut side of the bread round evenly with the oil mixture.
• Place under the broiler until the bread slightly browns (watch closely - this only takes a few minutes).
• Remove the bottom bread section from the cookie sheet. Place the provolone cheese evenly on the top bread section. Return to the broiler until the cheese is melted (again, watch closely). Turn off the oven.
• Finish building the sandwich on the bottom bread section by piling on the basil, avacado, turkey, and tomato. Add the top bread section, and slice into servings.
• I like to serve this sandwich as a meal with Italian chicken tortellini soup or tomato soup.

Steps:

• Whisk the flour, sugar and yeast in the bowl of a stand mixer. Using the dough hook on low speed, stir in the warm water and 2 tablespoons of the oil, mixing until the flour is completely moistened. Let stand 5 minutes.
• Add 2 tablespoons kosher salt and knead on medium speed for 5 minutes. (The dough will tighten up, then begin to relax. After 5 minutes, it will be very wet and stick to the bottom of the mixer but not the sides.)
• Rub 2 tablespoons oil around the bottom and sides of a mixing bowl large enough to hold at least double the volume of dough. Using a scraper or spatula, transfer the dough to the bowl, flipping once to coat completely with oil. Cover with plastic wrap and let sit until doubled in size, about 2 hours.
• Pour 1/4 cup oil into an 18-by-13-inch rimmed baking sheet. Use your hands to coat the bottom and sides. Transfer the dough to the baking sheet and flatten it slightly with your hands. Flip the dough once and gently stretch it to fit in an even layer in the baking sheet. (The dough may not stretch to the edges at this point. If it starts to pull back, let rest 10 minutes and re-stretch, making sure to pull from the center as well as the edges to get an even thickness.) Use your fingertips to make dimples over the surface of the dough, pressing firmly without making holes.
• Toss together the mushrooms, squash, rosemary, 1 tablespoon oil and 1/2 teaspoon kosher salt in a medium bowl. Spread the mushroom mixture on one quadrant of the dough. Top the next quadrant with the olives and sprinkle with the pancetta. Top the third quadrant with the artichoke hearts and sprinkle with the peas. Sprinkle the basil over the last quadrant and arrange the tomatoes cut-side up. Gently press the toppings into the dough so they stay in place. Let the dough rise until slightly puffy, about 45 minutes.
• Meanwhile, preheat the oven to 450 degrees F.
• Bake the focaccia, rotating the baking sheet halfway through, until the top and bottom are deep golden brown, 35 to 40 minutes. Remove the baking sheet, place a ball of BelGioioso Burrata in the middle of each quadrant and return to the oven to slightly warm the cheese, about 5 minutes. Drizzle with the remaining 2 tablespoons oil and sprinkle with flaky salt. Use a spatula to transfer the focaccia to a cutting board or serving platter, then cut open the BelGioioso Burrata and serve.

Steps:

• In small bowl, combine mayonnaise, cranberry sauce, mustard, pecans and honey.
• Cut bread in half horizontally, then spread both sides with cranberry pecan mayonnaise.
• Layer with lettuce, turkey cheese, tomato and bacon.
• Replace bread top, cut into wedges and enjoy!

Steps:

• Bread: Use 3 slices of a good white sandwich bread (pain au lait or Pullman loaves are ideal). Be sure to toast it!
• Lettuce: Bibb and Boston lettuce both have nice small, soft leaves that fit well on the sandwich; shredded iceberg can be unruly.
• Tomatoes: Add 2 slices of tomato to each layer of a club; season with salt and pepper before you continue building the sandwich.
• Turkey: Fresh roasted turkey is key. Rub a 2 1/4-pound skinless, boneless turkey breast with olive oil; sprinkle generously with Italian seasoning, salt and pepper. Roast 10 minutes at 425˚ F, then reduce to 350˚ F and roast until the internal temperature is 160˚ F, 15 to 20 minutes. Let cool, then slice.
• Mayonnaise: Spread a thick layer of mayo on each slice of toasted bread.
• Bacon: You'll want 3 slices per sandwich (1 1/2 slices in each layer). Halve the slices first, then cook in a skillet over medium heat until crisp.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Drain and seed chipotle peppers. Combine chipotle peppers and mayonnaise in the bowl of a food processor; pulse until blended.
• Spread mayonnaise mixture on bottom half of focaccia. Top with turkey, mozzarella, roasted red peppers, sun-dried tomatoes, and remaining focaccia. Wrap in aluminum foil.
• Heat sandwich in the preheated oven for 15 to 20 minutes. Cut into 6 individual sandwiches. Serve hot.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour 1/4 cup olive oil into the bottom of a 9x13-inch baking dish or rimmed baking sheet. Spread pizza crust over the surface to fit.
• Stir together 2 tablespoons olive oil, garlic, parsley, kosher salt, and pepper flakes in a small bowl. Brush oil mixture over the dough. Make indentations all over the surface of the dough by pressing your finger or the end of a wooden spoon into it.
• Create a festive wreath or Christmas tree shape in the center of the dough with rosemary sprigs, cherry tomatoes, and olives. Sprinkle with Parmesan cheese.
• Bake in the preheated oven until the edges are golden brown, about 17 minutes. Let cool slightly before slicing and serving.

Steps:

• Combine first 5 ingredients.
• Fill bread halves with layers of half the turkey, vegetable mixture, remaining turkey and cheese.

Steps:

• Grill the bacon until crisp, then drain on kitchen paper.
• Butter one slice of bread on one side, then cover with the turkey, a little mayonnaise and the lettuce.
• Butter both sides of the next slice of bread, then put on top of the turkey.
• Spread a little mustard over the bread, then arrange the bacon on top, with the sliced avocado.
• Butter the last slice of bread and put on top. Press the sandwich down lightly, then cut in half diagonally.