Prima Donna Turkey Club Sandwich
By
Noelle Myers
@noellemyers
7
This is such a fun and flavorful sandwich to serve. The unique shape and textures compliment the upscale flavors of this fantastic twist on a turkey club sandwich.
Blue Ribbon Recipe
There's layer after layer of flavor in this amazing sandwich! The mayo mixture adds a punch of flavor with the garlic and basil. The thin pizza crust is a creative way to give this a little twist. We loved the crunchiness of the baked prosciutto mixed with the gooey melted Havarti cheese. Noelle really was creative and put an Italian twist on a classic sandwich.
Note: We used a mini crust and cut it into triangles after assembling the sandwich. We found it easier to make and cut that way.
Ingredients
-
1/4 cmayonnaise
-
2 tspchopped fresh basil
-
1/2 tspcrushed garlic
-
1 1/2 tspDijon mustard
-
1/4 lbthinly sliced proscuitto
-
10 ozbox frozen chopped spinach, thawed
-
pinchsalt and pepper to taste
-
1 mediumpre-made thin crust pizza crust
-
8 ozthinly sliced roasted deli turkey
-
6 1/2 ozjar marinated artichoke hearts, drained
-
1 largeportobello mushroom cap, cleaned and sliced
-
4 slicedeli sliced Havarti cheese - aprox 1 oz each
How to Make Prima Donna Turkey Club Sandwich
- Preheat oven to 350° F. Preheat Panini press, Indoor grill, or a grill pan.
- Mix together mayonnaise, basil, garlic and Dijon mustard.
- Line a baking sheet with parchment paper. Place prosciutto slices in a single layer on parchment paper. Bake at 350° F for 15 minutes. Place crispy prosciutto onto a paper towel lined plate to drain some of the grease.
- Place spinach in a microwave safe dish, season with salt and pepper to taste. Cook on high 5 minutes or until cooked through. Stir, and allow to cool 10 minutes or until cool enough to handle. Squeeze spinach dry.
- Cut pizza crust into quarters. Trim if necessary to make 4 equal sized triangles.
**Note from Test Kitchen: We found it easier to use a mini crust and cut into pieces after sandwich was assembled.** - Spread mayonnaise sauce on both sides of all 4 triangles.
- On two of the triangles, layer turkey, spinach, Artichoke hearts, thinly sliced mushroom, sliced Havarti and the crispy prosciutto.
- Top with remaining triangle.
- Place in preheated press or grill. Cook 3 minutes.
- Turn ¼ turn and cook 2 minutes more to create grill marks and heat sandwich through.
- Cut each triangle in half to create 4 sandwiches. Serve hot.
