Playa Club Sandwich
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 1579, total fat 113 G., saturated fats 34 G., proteins 70 G., carbohydrates 69 G., fiber 5 G., cholesterol 256 mg, sodium 2070 mg, sugar 4 G.
Calories 1579, total fat 113 G., saturated fats 34 G., proteins 70 G., carbohydrates 69 G., fiber 5 G., cholesterol 256 mg, sodium 2070 mg, sugar 4 G.
This triple-decker turkey sandwich with crispy fried pancetta is packed with a gamut of flavors, with savory, spicy, and sweet notes. The star ingredient is homemade arugula and sun-dried tomato pesto, which blends in minutes and captivates with its aroma and sweet-spicy flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Tomato and Arugula Pesto
- 1/4 cup pine nuts
- 1 cup arugula
- 1 cup fresh basil leaves
- 1 tbsp. grated parmesan
- 1 cup chopped sun-dried tomatoes in oil
- 1 tbsp. freshly squeezed lemon juice
- 1 clove of garlic
- 0.5 cups olive oil
Sandwich
- 20 thin slices of pancetta
- 12 slices fresh challah, about 0.8 cm thick.
- Japanese mayonnaise
- 1 pound maple-glazed turkey breast, thinly sliced
- 4 crisp red leaf lettuce leaves
We recommend
Recipes with similar ingredients: turkey, sweet bun, leaf lettuce, pancetta, bacon, pesto sauce, pine nuts, sun-dried tomatoes, lemon juice, arugula, basil
Cooking the dish according to the recipe:
- Preheat oven to 190°C (375°F). Place the pancetta on an ungreased baking sheet. Bake until crisp, 18-20 minutes. Remove and let cool.
- Tomato and Arugula Pesto:
In a dry skillet over medium heat, lightly toast the pine nuts until lightly golden, 3-5 minutes. Remove and set aside to cool. In a food processor, combine the toasted pine nuts, arugula, basil, cheese, sun-dried tomatoes, lemon juice, and garlic. Blend until smooth. Slowly pour in the olive oil, blending until the pesto reaches a pleasant consistency, about 10 seconds. Season with salt and pepper to taste. - Sandwiches:
Spread a little mayonnaise on a slice of challah, then top with a few slices of turkey and a lettuce leaf. Spread pesto on both sides of a second slice of bread and place them on top of the lettuce, adding more turkey and some pancetta. Spread mayonnaise on a third slice of challah and place it on top of the sandwich. Secure the layers with a toothpick or skewer. Assemble the remaining sandwiches in the same manner. Cut each sandwich into quarters and serve.
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