Give your old turkey club a delicious, new Italian twist

Prep time:15 minutes
Yield: 4 sandwiches

Italian-style Turkey Club

8 slices of pancetta
12 slices of Scali bread
½ cup mayonnaise
1 tablespoon fresh parsley
2 minced garlic cloves
1 teaspoon lemon zest
1 tablespoon lemon juice
½ tsp. salt
¼ tsp. pepper
1-pound deli-style smoked turkey breast
2 cups arugula
2 thin-sliced tomatoes
1-tablespoon olive oil


Heat oven to 450 degrees. Place pancetta on cookie sheet and bake until brown and crisp (10 minutes).

Whisk mayonnaise with parsley, garlic, lemon juice and zest, salt and pepper until smooth.

Toast bread slices. Arrange sandwiches by spreading mayo mixture on 4 toasted slices of bread. Top with turkey and arugula, layer with one plain slice of toasted bread, top with 2 slices of tomato, 2 slices of pancetta and finally, one mayonnaise-topped bread slice (mayo side down). Slice each in half and enjoy!

Sandwich1 300x198 Go Greens This JuneTry this healthy and hearty Panini with sautéed greens, smoked turkey and melted provolone. A delicious way to get your greens this summer!

Prep time:15 minutes
Yield: 4 sandwiches

Kale, Turkey and Provolone Panini


1 tablespoon olive oil
¼ teaspoon crushed red pepper
2 large garlic cloves, minced
5 ounces chopped kale
2 tablespoon water
4  ounces provolone cheese
4 ounces smoked deli-style, thin sliced turkey breast
8 slices ciabatta bread”
Cooking spray


Heat frying pan over medium heat. Add olive oil, swirl to coat. Add red pepper and garlic—cook one minute. Add kale and 2 tablespoons of water, cook until wilted.

Divide half cheese evenly among half of  bread slices. Top with smoked turkey breast and sautéed kale. Top with other half of cheese and remaining bread slices.

Heat grill pan. Lightly coat each side of sandwiches with cooking spray.  Place sandwiches on pan and press down with cast iron skillet to flatten. (Two minutes on each side until each side is toasted and cheese melts.)

Cut each sandwich in half and enjoy.

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