- 2 tablespoons cooking oil
- 1/4 pound provolone cheese, sliced
- 1/2 cup mayonnaise
- 3 tablespoons pesto, store-bought or homemade
- 1 10-inch round or 8-by-10-inch rectangle of focaccia
- 1/2 pound tomatoes, sliced
- 1 1/2 pounds ground turkey
- 1/4 cup dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 scallions including green tops, chopped
- 1/4 teaspoon fresh-ground black pepper
- 2 tablespoons milk
- 1 egg, beaten to mix
How to make this recipe
- In a medium bowl, combine the ground turkey, bread crumbs, Parmesan cheese, parsley, scallions, 3/4 teaspoon salt, the pepper, milk, and egg. Form the mixture into four patties, each about 1-inch thick.
- In a large nonstick frying pan, heat the oil over moderate heat. Add the turkey burgers and cook for 5 minutes. Turn and then top each burger with the provolone cheese. Cook until just done, about 6 minutes longer.
- Meanwhile, in a small bowl, combine the mayonnaise and the pesto. Cut the focaccia into quarters. Cut each piece in half horizontally. Spread the cut surfaces of each piece with the pesto mayonnaise.
- Top the bottoms of the focaccia with the turkey burgers and then the tomato slices. Sprinkle the tomato with a pinch of salt. Cover with the top piece of focaccia.
Burgers go best with other finger food--oven-roasted potato wedges and raw carrot or fennel sticks, for example.
This meaty sandwich should be paired with a fresh, full-flavored red, perhaps one made from the versatile, food-friendly Barbera grape. Several are imported from Italy's Piedmont region.