Turkey Focaccia Bread Sandwich w/ Roasted Garlic Mayo!

Oh, how I enjoy a great sandwich!

I met my husband while waiting tables at Marie Callender's in college.  One of our favorite items on the menu (besides pie!) was this tasty turkey Focaccia sandwich.  19 years later, I'm still making this sandwich.  Hope you enjoy it too!

You will need.

Roasted turkey breast, romaine lettuce, roasted red peppers, Italian Focaccia bread & roasted garlic mayo.

I start by making the roasted garlic mayo.  Slice the top off of a head of garlic and place it into a baking dish.  Drizzle the top of the garlic with olive oil, cover and bake at 400 degrees for 45 min.  The garlic should look golden brown when roasted.




To make the mayo, squeeze the roasted garlic out of its shell into a small food processor or blender, being careful not to get any of the paper skin. The heads should just pop out.




Add one cup good quality mayo, such as Best Foods brand.


Blend until combined.


Scrape into a bowl and refrigerate until ready to use.


Next, slice your Frocaccia bread horizontally.  I get my Frocaccia bread at the grocery store bakery.


Brush both sides with olive oil.


And toast the oiled side of bread in skillet.




Slice desired amount of romaine lettuce and roasted red peppers.




Slice desired amount of turkey breast.  I use the rotisserie turkey breast from the grocery store deli.


To assemble the sandwich, spread both sides of bread with the roasted garlic mayo.


Layer the one side with sliced turkey breast.


Layer on the sliced roasted red peppers.


Layer on the romaine lettuce.


Place other half of bread on top of sandwich.




I know it's hard to tell scale in photos, but this is a 12 inch plate, so this is a huge sandwich!
I cut the sandwich in half.


Added toothpicks and cut the sandwich in half again.


Serve this up with some chips or an Italian pasta salad! Sooooooooooooo good!


Enjoy!

~The Lemonista

Easy, Delicious Sweet Italian Sausage ~ In The Slow Cooker!

My slow cooker's been workin' like a pack mule this week.  I've been recreating some old favorite recipes and trying new ones.  Today, I'm kicking off my first post in a planned series of excellent crock pot meals. 
This first one is our family favorite.  It originated from a slow cooker recipe my former neighbor Kristi gave me years ago.  Over time it's evolved into my very favorite way to eat Italian sausage!  I hope you love it too!

Sweet Italian Sausage in the Slow Cooker

1 package Johnsonville Sweet Italian Sausage (see photo below)
1 T. Olive oil
1/4 tsp. black pepper
1 15oz can diced tomato (do not drain)
1 can Tomato Soup
1 Knorr Chicken Bouillon extra large cube (see photo below)
1/2 tsp. Italian seasoning
1 whole onion, chopped (I like to use a sweet onion, such as vidalia)
1 whole red pepper, chopped
1 garlic clove, minced
Shredded Mozzarella cheese
Box Barilla Plus Penne Pasta

Brown sausage in olive oil in a skillet.  In slow cooker combine black pepper, diced tomatoes, tomato soup, chicken bouillon cube, Italian seasoning, chopped onion, chopped red pepper and minced garlic. Place browned sausage on top and cook on low for 6 hours.  Serve over Barilla Plus Penne Pasta (cooked per the instructions on the box) that has been sprinkled with mozzarella cheese.


I use Johnsonville's Sweet Italian Sausage.



I love the taste of sweet basil in the sausage but if you can't find it, mild or hot Italian sausage will work in this dish just fine.

I use Knorr Chicken Bouillon extra large cubes, but Knorr Beef Bouillon cubes taste great in this recipe too.


Cook Barilla Plus Multi-Grain Penne pasta per the instruction on the box.


Place a scoop of pasta in a bowl or plate.


Sprinkle with shredded Mozzarella cheese.


Scoop hot sausage and sauce over noodles and cheese.


Enjoy!

Strombolis! A Delicious Italian Sandwich The Whole Family Will Enjoy Making!

My very best friend in the whole wide world (aka BFF, confidant & partner in crime) makes Strombolis to tempt even the more finicky of palate!  You see her family actually owned an Italian restaurant in Grand Rapids Michigan back in the 80's and this classic recipe was one their customer favorites!   My whole family loves to join in the fun of rolling dough and piling on yummy toppings. 

You will need


Thaw your dough per the instructions on the bag.  One loaf of dough will make three sandwiches.


Preheat over to 350 degrees.  Flour the dough, your work surface and rolling pin.

Cut the dough into three parts.


Roll dough into large ovalish rectangle.


Add three slices of salami to one side of the dough.


Add six slices of pepperoni.


Add one slice of deli ham.


Add one slice of American cheese.


Add one slice of provolone cheese.


Add one slice of mozzarella cheese.


Fold dough over to form a pocket.


Pinch and roll the edge to seal.  Cut a slit on top to vent.


Place Stromboli on parchment lined baking sheet and cook for 18-22 minutes.
Remove strombolis from oven.
 
while hot, rub the top with butter and sprinkle with Parmesan cheese.



Cut Stromboli in half and serve with pizza sauce for dipping!
 
Enjoy!!!!

On the decor front this Friday, just look at the adorable turkey who came home with me from Cost Plus!

Gobble! Gobble!

The Lewis Family Strombolis

Rhodes frozen white bread dough (one loaf makes three sandwiches)
Salami
Pepperoni
Ham
American cheese
Provolone cheese
Mozzarella cheese
A jar of Ragu Pizza Sauce

Thaw desired about of dough and cut into three sections.  Flour the dough and your work space.  Roll dough into large oval like rectangle.  On one side of the dough, layer salami, pepperoni, ham, American cheese, provolone cheese and mozzarella cheese (in that order).  Fold dough over the ingredients to form a pocket.  Pinch and roll edge to seal.  Cut a slit on top.  Place stromboli on parchment lined baking sheet.  Bake at 350 degrees for 18-22 minutes.  Remove stromboli from oven.  While still hot, rub the top with butter and sprinkle with Parmesan cheese.  Cut stromboli in half and serve with pizza sauce for dipping.

*The recipe is linked on the Project Queen Link Party #7.

~The Lemonista