Prima Donna Turkey Club Sandwich
By
Noelle Myers
@noellemyers
6
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
Notes from the Test Kitchen:
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.
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 c
- mayonnaise
- 2 tsp
- chopped fresh basil
- 1/2 tsp
- crushed garlic
- 1 1/2 tsp
- dijon mustard
- 1/4 lb
- thinly sliced proscuitto
- 10 oz
- box frozen chopped spinach, thawed
- pinch
- salt and pepper to taste
- 1 medium
- pre-made thin crust pizza crust
- 8 oz
- thinly sliced roasted deli turkey
- 6 1/2 oz
- jar marinated artichoke hearts, drained
- 1 large
- portobello mushroom cap, cleaned and sliced
- 4 slice
- deli sliced Havarti cheese - aprox 1 oz each
How to Make Prima Donna Turkey Club Sandwich
- 1Preheat oven to 350° F. Preheat Panini press, Indoor grill, or a grill pan.
- 2Mix together mayonnaise, basil, garlic and Dijon mustard.
- 3Line 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.
- 4Place 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.
- 5Cut 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.** - 6Spread mayonnaise sauce on both sides of all 4 triangles.
- 7On two of the triangles, layer turkey, spinach, Artichoke hearts, thinly sliced mushroom, sliced Havarti and the crispy prosciutto.
- 8Top with remaining triangle.
- 9Place in preheated press or grill. Cook 3 minutes.
- 10Turn ¼ turn and cook 2 minutes more to create grill marks and heat sandwich through.
- 11Cut each triangle in half to create 4 sandwiches. Serve hot.
