Sandwiches are the perfect party food; they can be may ahead of time and a little bit goes a long way, for my Mini Italian Club Sandwiches I start with toasted focaccia bread, spread with basil pesto. Then I add thin layers of the egg crepe, turkey, provolone and bacon. Together they make my colorful Mini-Italian Club Sandwiches.
The surprise ingredients in my Mini-Italian Club Sandwiches are the egg crepes, 3 eggs, 2 tablespoon of heavy cream and salt and pepper. Beat until it's well blended, I cook a non-stick skillet with butter and then I add about a quarter cup of egg mixture. Swirl the pan to get a perfect circle, gently loosen the edges of the spatula there is no need to flip. I’d made 4 eggs creeps and I placed a piece of parchment in between each, just so they don’t stick.
Now, were going to take this focaccia, just light grilled my focaccia. Were going to put the next one on, take this top off and see how go golden brown it is? Beautiful and that’s what I love about using focacciam just makes it that more Italian.
Now focaccia is sort of a little thicker pizza dough. And what they do is they have little dimples on tops you can top with anything you want. This one got some herbs and olive oil and we’re just going to spread a little bit of pesto on the bottom and the top half. And I just buy pesto at the grocery store you can definitely make your own but to make this even faster, just buy some of your favorite pesto. It doesn’t have to be too thick of a layer, it also gives at the wonderful green color, which I love.
Okay, so let’s start with in egg crepe, thin, airy and light. See? It fits perfectly; next we will do some bacon. Here we go, I’m going to add 5 slices of bacon and what I loved about the sandwich is the colors, all the different colors and a different textures and flavors. So, the smokiness from bacon, the light erroneous from the crepe, we will add some turkey and a few slices on this. We want to keep it on the thin side that when you bite in to it all the flavor smell together and not setting on their chopping on you know different thicknesses of different meats and I will add more.
Next, provolone cheese, what I love about the provolone, sharp and sort of spicy picante, so it is yummy. And now, I’m going to take the top and I’m going to add some more of the green pesto. See all the colors? That’s what makes it looks so pretty and elegant.
We are going to add one more of crepe and see once they are cooled, they're very easy to handle. You top it, they’re you go and now instead of cutting it up now, I’m going to wait and cut it up. Just make it easier transport if I don’t cut it now, just wrapped it with foil and set that for bake.
Transcription by:
Scribe4you Transcription Services