- 8 oz. thinly sliced Carolina Pride Oven Roasted Turkey
- 10 slices Carolina Pride Bacon
- 3 large eggs
- 2 T. whipping cream
- ¼ tsp. salt
- 1/8 tsp. freshly ground black pepper
- 1 T. unsalted butter
- 2 round loaves focaccia bread
- 1 cup pesto
- 4 oz. thinly sliced provolone cheese
Whisk the eggs, cream, salt, and pepper in a medium bowl until well blended. Heat a 6-inch skillet over medium-low heat and brush with butter. Pour ¼ cup of the egg mixture into the pan, swirling to coat the bottom evenly. Cover and cook until the egg is just set, about 1 1/2 minutes. Drop the crepe onto a plate. Repeat to make 4 total, brushing the skillet with melted butter as needed. Cook bacon until crisp; transfer to paper towels to drain.
Preheat a griddle or grill pan over medium-high heat. Cut focaccia horizontally in half. Place it cut side down on the griddle and cook until the focaccia is heated through and golden brown on the bottom, about 2 minutes. 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. Cut into bite-size wedges.
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