Italian Mini Club Sandwiches

Ingredients:

• 2 (230 g) round loaves of focaccia bread (18 cm in diameter)
• 230 g of thinly sliced ​​turkey
• 10 slices of bacon
• 110 g of thinly sliced ​​provolone cheese
• 1 cup prepared pesto sauce
• 3 eggs category CO
• 2 tbsp. heavy cream
• 1/4 teaspoon salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp (approximately) unsalted butter

Preparation:

1. Combine the eggs, cream, salt, and pepper in a medium bowl and whisk well. Heat a 6-inch nonstick skillet over medium-low heat. Lightly grease the skillet with butter.
   
   Pour 1/4 cup of the egg mixture into the skillet, swirling it to distribute it evenly across the bottom. Cover and cook until the egg pancake is set, about 1 minute 30 seconds. Invert the skillet over a plate to release the pancake.
   
   Repeat to make 4 pancakes in total, brushing the pan with melted butter as needed and transferring the pancakes to a plate.
2. In a large skillet, fry the bacon until crisp. Transfer it to a paper towel to remove excess grease.
3. Preheat a grill or grill pan to medium-high heat.
   
   Cut the focaccia in half horizontally. Place it cut-side down on the grill and grill until heated through and golden brown on the bottom, about 2 minutes.
   
   Spread pesto on the toasted side of each focaccia half. Top the bottom half of the bread halves with the egg rolls, turkey, provolone cheese, and bacon, divided into equal portions. Top with the focaccia halves, pesto side down.
   
   Cut the sandwiches into small triangles. Place the sandwiches on a platter and serve.