Mini Italian Club Sandwiches


  • 4 ounces thinly sliced provolone cheese
  • 8 ounces thinly sliced turkey
  • ¼ teaspoon salt
  • 10 slices bacon
  • 2 (8-ounce) round loaves focaccia bread (7-inch diameter)
  • 1/8 teaspoon freshly ground black pepper
  • 3 large eggs
  • + 3 more ingredients
    • 1 cup purchased pesto
    • 1 tablespoon (about) unsalted butter
    • 2 tablespoons whipping cream

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. Pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg ...

View full recipe at SpringPad


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