We all loved these!
3 large eggs
2 TBS. whipping cream
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1 TBS. (about) unsalted butter
10 slices bacon
2 (8 oz.) round loaves focaccia bread (about 7 in. diameter)
1 cup purchased pesto
8 oz. thinly sliced turkey
4 oz. thinly sliced provolone cheese
Whisk the eggs, cream, salt and pepper in a medium bowl until well blended. Heat a 6 inch diameter nonstick skillet over medium-low heat. Brush the skillet with some butter. Pour 1/4 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, brushing the skillet with melted butter as needed and stacking crepes on the plate.
Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.
Preheat the griddle or grill pan over medium-high heat. Cut the focaccia horizontally in half. Place the focaccia cut side down on the griddle and cook until the focaccia is heated through and golden brown on the bottom, about 2 minutes. Spread the pesto over the toasted sides of each halved focaccia. Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally. Cover with the top halves of focaccia, pesto side down. Cut the sandwich into bite size wedges. Arrange the sandwiches on a platter and serve.
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