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| Photo by Kay Ercius |
These make for a great one bite appetizer. Full of flavor and very colorful. You can also cut into large pieces and serve as a regular sandwich.
3 large eggs
2 tablespoons whipping cream
fresh ground black pepper
1 tablespoon unsalted butter
10 slices bacon
2 (8 ounce) round loaves focaccia bread (7 inch diameter)
1 cup purchased pesto
8 ounces thinly sliced turkey
4 ounces thinly sliced provolone cheese
- Whisk the eggs, cream and pepper in a medium bowl until well blended.
- Heat a 6 inch diameter nonstick skillet over medium heat. Brush the skillet with some butter. Pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 1/2 minutes. Invert the skillet over a plate and allow the egg crepe to drop onto the plate. Repeat to make 4 crepes total, brushing the skillet with melted butter as needed and stacking the crepes on the plate.
- Cook the bacon until crisp. Drain on paper towels.
- Preheat a griddle or grill pan over medium high heat.
- Cut the focaccia horizontally in half and place the cut side down on the griddle. Toast until golden brown.
- Spread the pesto over the toasted sides of each halved focaccia bread.
- Cover the bottom halves with the egg crepes, turkey, provolone and bacon, dividing equally.
- Cover with the top halves of focaccia, pesto side down.
- Cut the sandwich into bite-size wedges or squares.
- Arrange on a platter and serve. I like to secure each one with a toothpick.
