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Italian Club Sandwiches

Since I had a beautiful loaf of focaccia in my kitchen, I chose to make Giada’s Mini Italian Club Sandwiches. The only difference was mine weren’t so mini, haha. I served mine warmed up by baking them at 400 for about 10 minutes, covered in foil. I think I would like to try these at room temp, just to see the difference. Maybe I’d be able to taste the egg more. But I really liked this sandwich and how much more interesting it is than regular old sandwiches. It does take some time to make though, but I thought it was worth it. My first crepe was a mess, but they eventually turned out ok. 3 eggs was was more than enough for 3 sandwiches, but I wanted to make sure I had enough in case I messed up.


  • 3 large eggs
  • 2 tablespoons whipping cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon (about) unsalted butter (I used cooking spray)
  • 10 slices bacon (For three sandwiches, I used 3 slices of bacon
  • Focaccia bread (1/2 of a 9X13 pan, cut into 3 squares)
  • 4 ice cube blocks of pesto
  • Mayonnaise (my addition to the pesto)
  • 8 ounces thinly sliced turkey (2 slices ish per sandwich)
  • 4 ounces thinly sliced provolone cheese (1 slice per sandwich)


Whisk the eggs, cream, salt, and pepper in a medium bowl until well blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat. Brush the skillet with some butter (cooking spray.) Pour < 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover (whoops, I forgot to do this) and cook until the egg crepe is just set, about 1 minute and 30 seconds. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 4 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.

Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain. (I baked at 400 for 17 minutes on a wire rack)

Preheat a griddle or grill pan over medium-high heat. Cut the focaccia horizontally in half. Place the focaccia cut side down on the griddle and cook until the focaccia is heated through and golden brown on the bottom, about 2 minutes. (I toasted in the oven) Spread the pesto over the toasted sides of each halved focaccia. Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally. Cover with the top halves of focaccia, pesto side down.


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