Start by gathering all your ingredients for the Italian Turkey Focaccia Sandwiches. Wash the basil leaves and arugula, then slice the deli turkey, mozzarella, sun-dried tomatoes, and roasted red peppers. Set the focaccia bread on a cutting board, and prepare a food processor for blending the mayonnaise and sun-dried tomatoes to create a flavorful spread.

In your food processor, combine mayonnaise and the sun-dried tomatoes, blending until the mixture is smooth and well incorporated, about 30 seconds. Slice the focaccia in half, spreading the sun-dried tomato mayo on one side and pesto on the other for optimal flavor.

Layer your sandwich by placing a generous amount of sliced deli turkey on the mayo-covered half of the bread. Add prosciutto, roasted red peppers, creamy mozzarella, drizzle with balsamic glaze, and sprinkle with fresh basil and arugula.

Align the top half of the focaccia with the layered fillings, pressing down gently to meld the ingredients together for the perfect balance of flavors.

Using a sharp bread knife, cut the sandwich into quarters for easy handling. Serve immediately while the focaccia is soft and warm, showcasing the colorful layers.