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Italian Turkey Club Sandwiches
5 from 6 votes

Italian Turkey Club Sandwiches

This crowd-pleasing Italian Turkey Club Sandwich is perfect for picnics, parties, or those nights it's just too hot to cook! Loaded with sliced turkey, prosciutto, arugula, sun-dried tomatoes, and a homemade Italian dressing, this recipe is so flavorful and fresh. So without further ado, let's make sandwiches!

Prep Time
10 mins
Course: Lunch, Dinner
Cuisine: American

Ingredients

  • 1/3 cup (76 g) pesto store-bought or homemade
  • 2 Tablespoons (28 ml) olive oil
  • 1 and 1/2 Tablespoons (21 ml) red wine vinegar
  • 1 garlic minced, clove
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon salt more to taste
  • 1/8 teaspoon black pepper more to taste
  • 1 large ciabatta bread sliced in half lengthwise, loaf
  • 1 pound turkey breast sliced
  • 3/4 pound prosciutto thinly sliced
  • 1/2 pound provolone cheese thinly sliced, sharp
  • 1/2 cup sun-dried tomatoes sliced and drained, oil-packed
  • 2 cups arugula baby

Instructions

    Cup of Yum
  1. In a small bowl combine the pesto, olive oil, vinegar, garlic, sugar, salt, and pepper and whisk until smooth. Taste and add additional salt and pepper if needed. Set aside.
  2. Lay the bread cut side up on a cutting board. Gut the top piece of ciabatta by pulling out some of the inside bread, which will create ample space for the filling. Lightly brush both cut sides of the bread with the pesto vinaigrette. 
  3. Layer the turkey, prosciutto, provolone, sun-dried tomatoes, and arugula on the bottom half of the ciabatta. Drizzle the top of the arugula generously with the vinaigrette. Add the top half of the ciabatta and gently push down on the sandwich.
  4. Slice the sandwich into 4 to 6 pieces, secure pieces with a toothpick, place on a platter, and serve.