Turkey Muenster Focaccia Melt.

Turkey Muenster Focaccia Melt. Homemade garlic pesto mayo spread over crusty focaccia, layered with shredded deli turkey, melty Muenster cheese, and fresh summer tomatoes. Baked until golden and crisp, then finished with crispy prosciutto and fresh summertime greens. Perfect for picnics, beach days, or served warm from the oven for an easy summer dinner.

It’s officially summertime! While it’s felt like summer in my world for the last couple of months, I’m still excited that it’s actually here. I love the long sunny days, the warm evenings, and all the incredible seasonal produce.

For me, summer cooking looks like big salads, grilled meats and vegetables, simple pastas, homemade pizzas, and, of course, sandwiches for picnics, beach days, and easy dinners. The less time spent in the kitchen, the better.

This year, my summer theme is effortless cooking—recipes that let the ingredients do the work. Lots of tomatoes, sweet corn, garden zucchini, fresh berries, peaches, and plenty of herbs. When ingredients are at their peak, you really don’t need much else.

And this Turkey Muenster Focaccia Melt is one of those recipes I make all summer long. It’s a sandwich I’ve been making year after year for lunches and dinners. I used to make it with ciabatta, but lately I’ve been loving it with focaccia. Trader Joe’s has a great loaf that works perfectly here. The bread gets crisp around the edges while staying soft and chewy in the center.

We’re using Muenster cheese, too. I know it’s not the most talked-about cheese, but it’s what my mom always used on our turkey sandwiches growing up. It’s become such a comfort food ingredient for me. When melted, it’s creamy, mild, and just a little sweet. It reminds me of homemade turkey sandwiches and pizza bagels, which I made constantly as a kid.

Layer everything together with ripe summer tomatoes, crispy prosciutto, fresh greens, and a garlicky pesto mayo. Then simply bake until melty and golden. It’s simple, satisfying, and one of those recipes everyone always loves.

The Details

Ingredients 

Garlic Pesto Mayo

• mayo
• olive oil
• lemon juice
• garlic
• basil pesto

For the Turkey Melts 

• focaccia or ciabatta
• fresh tomatoes (use your favorite variety)
• salt and black pepper
• muenster cheese – it is not fancy, but still great (or use your favorite)
• deli turkey – ask for shredded or thinly sliced
• prosciutto – make it crispy
• arugula, romaine, or your favorite summer greens

Tools from the Kitchen 

• small bowl or jar
• mini whisk
• baking sheet pan
• bread knife
• cutting board

You only need a handful of everyday kitchen basics for this recipe. A small bowl or jar makes quick work of the creamy garlic pesto mayo. While a sheet pan helps everything bake up golden and melty. Have a bread knife ready to slice through the focaccia and a cutting board for prepping the tomatoes and greens.

The Steps

Step 1: Make the Garlic Pesto Mayo

Start by making the garlic pesto mayo. It comes together in just a few minutes and adds so much flavor to the sandwich. Whisk together the mayo, olive oil, lemon juice, garlic, and basil pesto until smooth and creamy. Season with salt and pepper to taste.

Tip: Make the mayo ahead of time if you’re prepping for a picnic or easy lunch. The flavors only get better after a little time in the fridge.

Step 2: Build the Sandwich

Arrange the focaccia halves on a sheet pan and generously spread the garlic pesto mayo over both cut sides. Layer the tomatoes onto the bottom half and season lightly with salt and pepper. Add the Muenster cheese and turkey, then place the remaining cheese slices on the top half of the bread.

Don’t skip seasoning the tomatoes. A little salt brings out all of their sweet summer flavor.

Step 3: Bake Until Melty

Transfer the sandwich to the oven and bake until the cheese is melted, bubbly, and just beginning to turn golden around the edges.

If you’re making the prosciutto yourself, let it cool completely before adding it to the sandwich. It stays much crispier that way.

Step 4: Add the Prosciutto and Greens

Remove the focaccia from the oven and layer over the crispy prosciutto. Then add the arugula or summer greens. Place the top half of the focaccia over the greens and gently press everything together.

I love peppery arugula here, but if you’re looking for a little extra crunch, romaine is great too.

Step 5: Finish and Serve

Return the sandwich to the oven for a few more minutes, until the bread is deeply golden and crisp. Let it cool for a minute or two, then slice and serve warm.

This sandwich is delicious straight from the oven, but it also travels well for picnics, beach days, and easy summer dinners all season long.