Focaccia Turkey Bacon Club

I use a large foccacia loaf to make one big sandwich that can be sliced into appropriate serving sizes. My husband and son can have larger size sandwiches, while my daughter and I can have smaller sizes. I also use this recipe for entertaining, by making several large sandwiches and then slicing them into smaller size servings and securing with colorful toothpicks.

• Ready In: 23 mins
• Serves: 4

Ingredients

• 1  large  round focaccia bread
• 4  tablespoons olive oil
• 1  teaspoon garlic powder
• 1  teaspoon dried oregano
• 6  slices  smoked provolone cheese
• 1⁄2 lb  oven-roasted turkey breast (from deli)
• 12  slices  cooked bacon (or turkey bacon)
• 1  cup fresh basil leaf (or spinach or arugula)
• 1  large  sliced tomatoes
• 1  ripe avocado, peeled and sliced thin

Directions

1. Preheat oven broiler.
2. 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.
3. 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.
4. Place under the broiler until the bread slightly browns (watch closely - this only takes a few minutes).
5. 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.
6. 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.
7. I like to serve this sandwich as a meal with Italian chicken tortellini soup or tomato soup.