Slice focaccia in half. Spread each cut side with basil mayo. Top with roasted turkey, crisp bacon, fresh spinach and several slices of brie. Lightly brush tops of focaccia with olive oil. Place on panini press or grill and heat until brie is melted.
2 cups quality mayonnaise
2 tablespoons white wine vinegar
juice from 1 lemon
1 tsp. Dijon mustard
2 agrlic clove
10 fresh basil leaves
2 tablespoons flat Italian Parsley
salt and pepper, to taste
Place all ingredients on bowl of food processor fitted with metal blade and blend until smooth. Place in airtight container and keep refrigerated.