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prima donna turkey club sandwich

(1 rating)
noellemyers avatar
Blue Ribbon Recipe by
Noelle Myers
@noellemyers
Grand Forks, ND

This is such a fun and flavorful sandwich to serve. The unique shape and textures complement the upscale flavors of this fantastic twist on a turkey club sandwich.

Blue Ribbon Recipe

There's layer after layer of flavor in this amazing sandwich! The mayo mixture adds a punch of flavor with the garlic and basil. The thin pizza crust is a creative way to give this a little twist. We loved the crunchiness of the baked prosciutto mixed with the gooey melted Havarti cheese. Noelle really was creative and put an Italian twist on a classic sandwich.

— The Test Kitchen @kitchencrew
(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 30 Min
method Grill

Ingredients For prima donna turkey club sandwich

  • 1/4 c
    mayonnaise
  • 2 tsp
    chopped fresh basil
  • 1/2 tsp
    crushed garlic
  • 1 1/2 tsp
    Dijon mustard
  • 1/4 lb
    thinly sliced proscuitto
  • 10 oz
    box frozen chopped spinach, thawed
  • pinch
    salt and pepper to taste
  • 1 md
    pre-made thin crust pizza crust
  • 8 oz
    thinly sliced roasted deli turkey
  • 6 1/2 oz
    jar marinated artichoke hearts, drained
  • 1 lg
    portobello mushroom cap, cleaned and sliced
  • 4 slice
    deli sliced Havarti cheese - aprox 1 oz each

How To Make prima donna turkey club sandwich

Test Kitchen Tips
We used a mini crust and cut it into triangles after assembling the sandwich. We found it easier to make and cut that way.
  • 1
    Preheat oven to 350° F. Preheat Panini press, Indoor grill, or a grill pan.
  • 2
    Mix together mayonnaise, basil, garlic and Dijon mustard.
  • 3
    Line a baking sheet with parchment paper. Place prosciutto slices in a single layer on parchment paper. Bake at 350° F for 15 minutes. Place crispy prosciutto onto a paper towel lined plate to drain some of the grease.
  • 4
    Place spinach in a microwave safe dish, season with salt and pepper to taste. Cook on high 5 minutes or until cooked through. Stir, and allow to cool 10 minutes or until cool enough to handle. Squeeze spinach dry.
  • 5
    Cut pizza crust into quarters. Trim if necessary to make 4 equal sized triangles. **Note from Test Kitchen: We found it easier to use a mini crust and cut into pieces after sandwich was assembled.**
  • 6
    Spread mayonnaise sauce on both sides of all 4 triangles.
  • 7
    On two of the triangles, layer turkey, spinach, Artichoke hearts, thinly sliced mushroom, sliced Havarti and the crispy prosciutto.
  • 8
    Top with remaining triangle.
  • 9
    Place in preheated press or grill. Cook 3 minutes.
  • 10
    Turn ¼ turn and cook 2 minutes more to create grill marks and heat sandwich through.
  • 11
    Cut each triangle in half to create 4 sandwiches. Serve hot.
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