ANTIPASTO FOCACCIA SANDWICH WEDGES
Get a taste of Italy in this super-simple sandwich, perfect for a summer lunch gathering.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Spread 1/4 cup of the dressing on bottom half of focaccia bread. Layer lettuce, roasted peppers, cheese and salami over dressing.
- Spread cut side of top half of bread with remaining 1/4 cup dressing; place dressing side down over salami. Cut sandwich into wedges to serve.
Nutrition Facts : Calories 450, Carbohydrate 27 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 18 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1350 mg, Sugar 4 g, TransFat 0 g
ANTIPASTO FOCACCIA SANDWICH
Steps:
- 1. Cut focaccia loaf in half horizontally with long serrated knife. Arrange halves, cut-side up, on large baking sheet.
- 2. Arrange artichokes, olives and red pepper on bottom half of focaccia. Bake at 350*F for 10 minutes or until heated through.
- 3. Combine chopped salad and mozzarella in large bowl. Toss with Creamy Italian Dressing to taste. Spoon over artichoke mixture and replace top half of loaf. Gently press together and slice into wedges or squares.
ANTIPASTO CHICKEN SANDWICH
A delicious sandwich adapted from Cooking Light. A great way to use up leftover grilled or roasted chicken breasts. Can be made ahead, cut into wedges, and wrapped in foil for picnics, camping, school lunches.
Provided by Brenda.
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spread bottom half of focaccia with olive paste.
- Arrange chicken on top of paste.
- Arrange artichokes, tomatoes, peppers, and prosciutto over chicken.
- Sprinkle with cheese.
- Top with top half of focaccia; press gently.
- Heat a large nonstick skillet over medium heat. Add sandwich to pan.
- Place a cast-iron or heavy skillet on top of sandwich; press gently to flatten.
- Cook 2 minutes on each side or until bread is lightly toasted (leave cast-iron skillet on sandwich while cooking).
- Cut into 4 wedges.
- Serve with pepperoncini (optional).
Nutrition Facts : Calories 210.9, Fat 8.7, SaturatedFat 3.6, Cholesterol 75.2, Sodium 455.9, Carbohydrate 6.5, Fiber 2.1, Sugar 0.4, Protein 26.7
HOT ANTIPASTO SANDWICHES
I usually make this popular dish as an appetizer for holiday get-togethers. But I also like to serve it with salad as a satisfying meal. -Lisa Berry, Fayetteville, West Virginia
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Unroll crescent roll dough into two rectangles; seal seams and perforations. Press one rectangle onto the bottom and 3/4 in. up the sides of a greased 13x9-in. baking dish. Layer with salami, ham, pepperoni and provolone cheese., Whisk eggs and pepper; pour over cheese. Top with roasted peppers and Parmesan cheese. Place remaining crescent dough rectangle over the top; pinch edges to seal. Brush with egg yolk. , Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until golden brown. Cut into eight triangles; serve warm.
Nutrition Facts : Calories 450 calories, Fat 30g fat (11g saturated fat), Cholesterol 123mg cholesterol, Sodium 1420mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 0 fiber), Protein 19g protein.
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FOCACCIA ANTIPASTO RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (3)Category AppetizerCuisine ItalianTotal Time 1 hr 10 mins
- Heat oven to 350°F. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add prosciutto, shallots and chopped rosemary; cook 6 to 8 minutes, stirring constantly, until shallots are tender and prosciutto is browned.
- Spread 4 tablespoons of the oil over bottom of 13x9-inch pan; sprinkle with 1/8 teaspoon of the garlic salt.
- Unroll 1 can of dough; place in pan. Gently stretch and press dough to cover bottom of pan. Make impressions over top of dough with fingertips. Spread prosciutto mixture evenly over dough; sprinkle with olives and cheese.
- Unroll remaining can of dough; carefully place over filling in pan. Drizzle with 2 tablespoons oil; carefully stretch to sides of pan to cover filling completely. Make impressions over top of dough with fingertips. Sprinkle with remaining 1/8 teaspoon garlic salt.
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