Mini-Italian Club Sandwiches

I discovered this recipe on foodnetwork.com when I was looking for appetizers for our new year's eve party.  I'm super glad we made this for our party.  They were so tasty!  One loaf makes about 12 mini-sandwiches.

Image by Jason Hedlund

Ingredients:
3 large eggs
2 Tbsp whipping cream
1/4 tsp salt
1/8 tsp ground black pepper
1 Tbsp unsalted butter
10 slices bacon
1 (8oz) round loaf focaccia bread
8oz thinly sliced turkey
4oz thinly sliced provolone cheese

1 cup pesto:
1/2 cup olive oil
16 ounce fresh basil leaves
3 cloves of garlic
1/2 cup Parmesan cheese

Directions:
1.  Whisk eggs, cream, salt and pepper in medium bowl until well blended.
2.  Heat a 6- inch diameter nonstick skillet over medium-low heat.  Brush skillet with butter and pour 1/4 cup of egg mixture into pan.  Swirl to coat bottom of pan evenly.
3.  Cover and cook until egg crepe is just set. (1.5 minutes)
4.  Invert over plate and make 3 more crepes, stacking on top of each other.
5.  Cook bacon in a heavy large frying pan until crisp and transfer to paper towels to drain.
6.  Cut the focaccia horizontally in half.
7.  To make pesto, put oil, basil and garlic in food processor until smooth.
8.  Spread pesto on both sides of bread, and start sandwich layers from the bottom up: crepe, turkey, bcaon, cheese, bacon, turkey, crepe. Enjoy!

Jason and Beth's Rating: 7/10

Nutrition:
288 calories
20g fat (6g saturated)
85mg cholesterol
640mg sodium
16g carbohydrates
1g fiber
1g sugar
11g protein