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1
Whisk the eggs, cream, salt, and pepper in a medium bowl until well blended.
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2
Heat a 6-inch-diameter nonstick skillet over medium-low heat.
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3
Brush the skillet with some butter.
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4
Pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly.
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5
Cover and cook until the egg crepe is just set, about 1 minute and 30 seconds.
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6
Invert the skillet over a plate, and allow the egg crepe to drop onto the plate.
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7
Repeat to make 4 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.
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8
Cook the bacon in a heavy large frying pan until crisp.
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9
Transfer the bacon to paper towels to drain.
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10
Preheat a griddle or grill pan over medium-high heat.
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11
Cut the focaccia horizontally in half.
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12
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.
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13
Spread the pesto over the toasted sides of each halved focaccia.
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14
Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally.
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15
Cover with the top halves of focaccia, pesto side down.
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16
Cut the sandwich into bite-size wedges.
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17
Arrange the sandwiches on a platter and serve.
