The Playa's Club Recipe

Name: The Playa's Club
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 slices thinly cut pancetta; 1/4 cup pine nuts; 1 cup arugula (baby arugula or regular); 1 cup fresh basil leaves; 1 cup grated Parmesan; 1 cup oil-packed sun-dried tomatoes, chopped; 1 tablespoon fresh squeezed lemon juice; 1 clove garlic; 1/2 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper; 12 slices fresh challah bread, cut about 1/3-inch thick; Japanese mayonnaise; 1 pound maple-glazed turkey breast, sliced thin; 4 crisp leaves red leaf lettuce

Servings: persons

20 slices thinly cut pancetta
1/4 cup pine nuts
1 cup arugula (baby arugula or regular)
1 cup fresh basil leaves
1 cup grated Parmesan
1 cup oil-packed sun-dried tomatoes, chopped
1 tablespoon fresh squeezed lemon juice
1 clove garlic
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
12 slices fresh challah bread, cut about 1/3-inch thick
Japanese mayonnaise
1 pound maple-glazed turkey breast, sliced thin
4 crisp leaves red leaf lettuce

1
Preheat the oven to 375 degrees F. Lay out the pancetta onto an ungreased baking sheet.
2
Place in the oven and cook the pancetta until extra crispy, 18 to 20 minutes.
3
Remove and let cool.
4
For the tomato-arugula pesto: In a dry skillet over medium heat, lightly toast the pine nuts until slightly golden, 3 to 5 minutes.
5
Remove and set aside to cool.
6
In a food processor, add the toasted pine nuts, arugula, basil, cheese, sun-dried tomatoes, lemon juice and garlic.
7
Pulse until just combined.
8
Slowly stream in the olive oil until the pesto has a nice rustic consistency, about 10 seconds.
9
Season with salt and pepper.
10
For the sandwich build: On the bottom of a slice of challah, schmear a bit of mayo and then top with some of the turkey slices and a piece of lettuce.
11
Schmear pesto on both sides of the second slice of challah and place it on top of the lettuce, and then more turkey and then some of the pancetta.
12
Schmear mayo on the third challah slice and top off the sandwich.
13
Use a toothpick to skewer the layers together.
14
Repeat with the remaining ingredients.
15
Cut it into quarters, tip the D.J.
16
to play your favorite jam (R-Kelly's Ignition [remix]) and get to Clubbin'.

729

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 20 slices thinly cut pancetta, 1/4 cup pine nuts, 1 cup arugula (baby arugula or regular), 1 cup fresh basil leaves, and more.

Yes, The Playa's Club falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Playa's Club

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions