Cooking light with giada de laurentiis: mini italian club sandwiches

5 servings
15 min
15 min
Very Easy


Number of serving: 5
4 Arnold Italian flatbread sub rolls

8 slices lean turkey breast

4 slices reduced-fat provolone cheese

6 slices center-cut bacon; cooked

3 eggs (1 whole, 2 whites)

1/4 cup fat free half & half

4 tablespoons basil pesto spread

1/4 teaspoon salt

1/4 teaspoon pepper


  • Toast rolls face down on a grill pan until toasted. Whisk the eggs, half and half, salt, and pepper in a medium bowl until well blended.
  • Heat a 6-inch-diameter nonstick skillet over medium-low heat. Spray the skillet with non-fat cooking spray.
  • 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 minute and 30 seconds. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate.
  • Repeat to make 4 crepes total, spraying the skillet with non-fat cooking spray as needed and stacking crepes on the plate.
  • Spread the pesto over the toasted sides of each halved Italian roll. Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally.
  • Cover with the top halves of Italian roll, pesto side down. Cut the sandwich into bite-size pieces.
  • Arrange the sandwiches on a platter and serve.


Cooking Light with Giada De Laurentiis: Mini Italian Club Sandwiches, photo 1
Cooking Light with Giada De Laurentiis: Mini Italian Club Sandwiches, photo 2


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