On one slice of focaccia, place the sauce, mozzarella, Parmesan and pesto.
On the other slice, spread additional pesto, as desired.
On a broiler pan, place both slices of focaccia (cut sides up), the turkey and the pepper. Broil briefly, until the cheese is melted and the turkey and pepper are warmed.
Place the turkey and pepper on the marinara- and pesto-topped focaccia.
If desired, add the Balsamic Glaze to the pesto-topped focaccia, and place the focaccia on top of the sandwich.
Serve.
Ingredients
1 tsp balsamic glaze, optional
2 slices bread, focaccia , herbed, 5–6 in square, 3/4 in thick
2 tbsp cheese, mozzarella, shredded
1 tbsp Nut-Free Kale Pesto, or prepared pesto
2 tbsp cheese, Parmesan , shaved
1 piece Red Bell Pepper, 4–5 in square, roasted
1 1/2 tsp Sauce Pizzaiolo, or prepared marinara sauce, warmed
6 oz Butterball® Handcrafted Roast and Serve Turkey Breast, thinly sliced
