Turkey Foccacia Sandwich

Did you have a good Thanksgiving?  I hope so.  I also hope you have leftover turkey so that you can have this yummy sandwich with your leftovers.  I found this recipe last year in a Taste of Home magazine.  The cranberry pecan mayonnaise compliments the turkey perfectly.  I wasn't able to find any focaccia bread, so I used ciabatta buns.  If you use ciabatta buns you might want to put more toppings on it.  I also couldn't bring myself to spend that much money for gouda cheese.  I used provolone and it was yummy.  My mom did buy gouda and we tried it and I couldn't say I liked one more than another.  I hope you like it.
Turkey Focaccia Club

Prep Time: 15 minutes

Yield: 6 sandwiches

Ingredients:
CRANBERRY PECAN MAYONNAISE:
½ c. mayonnaise

½ c. whole-berry cranberry sauce

2 T. dijon mustard

2 T. chopped pecans, roasted

1 T. honey

SANDWICH:
1 loaf focaccia bread (or ciabatta buns)

3 lettuce leaves

½ lb. Thinly sliced cooked turkey

¼ lb. Sliced gouda cheese

8 slices tomato

6 bacon strips, cooked

Directions: In a small bowl, combine the mayonnaise, cranberry sauce, mustard, pecans, and honey.  Cut bread in half horizontally; spread with cranberry pecan mayonnaise.  Layer with lettuce, turkey, cheese, tomato, and bacon; replace bread top.  Cut into wedges. 

Stromboli Sandwiches

Think of these as Italian sloppy joes.  I love these because the flavor is quite robust and on the crunchy Italian bread, yum...  That's all I can say about them.  I think that this sauce would be yummy over pasta.  Let me know if you like them!
 

Prep Time: 20-25 minutes

Cook Time: 25-30 minutes
Yields: 8 servings but can easily be doubled
Family Friendliness: The bread crust is a bit tough for kids to bite through.  But make thin slices and spread it on and then bake instead of slicing it lengthwise.  But the taste is great for kids.
Stromboli Sandwiches
Ingredients:
1 lb. Ground beef
1/8 c. finely chopped onion
½ c. ketchup
½ c. tomato sauce
1/8 c. grated Parmesan cheese
1 t. garlic powder, DIVIDED
½ t. dried oregano
¼ t. fennel seed
¼ t. Italian seasoning
¼ c. butter, softened
1 loaf Italian bread, halved lengthwise
2 c. shredded mozzarella cheese
Directions: In a dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain.  Stir in the ketchup, tomato sauce, Parmesan cheese, ¼ t. garlic powder, oregano, fennel seed and Italian seasoning.  Bring to a boil.  Reduce heat; simmer, uncovered, for15 minutes or until thickened, stirring occasionally.  Meanwhile, in a small bowl, combine butter and remaining garlic powder; spread over top half of bread.  Sprinkle ½ c. mozzarella cheese over bottom half.  Spoon meat mixture over top; sprinkle with remaining mozzarella cheese.  Replace bread tops; wrap loaf in foil.  Bake at 350° for 25-30 minutes or until cheese is melted. 
(This recipe and the photo are originally from a Taste of Home magazine)