FOCACCIA SANDWICHES
Slices of this pretty sandwich make any casual get-together more speical. Add or change ingredients to your taste. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, combine mayonnaise and olives; spread over the bottom half of bread. Layer with remaining ingredients; replace bread top. Cut into 24 wedges; secure with toothpicks.
Nutrition Facts : Calories 113 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 405mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
FOCACCIA PARTY SANDWICH
The men in your family will go crazy for this hearty loaf. When the weather cooperates, I wrap the sandwich in foil and cook it on the grill.-Jeanette Jones, Muncie, Indiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion in oil until tender. Stir in thyme; set aside. , Cut focaccia in half horizontally. Combine mayonnaise and basil; spread over bread bottom. Layer with onion mixture, pastrami, ham, salami, tomato and cheese; replace bread top. Place sandwich on a baking sheet., Bake at 350° for 15-20 minutes or until heated through and cheese is melted. Cut into wedges.
Nutrition Facts : Calories 394 calories, Fat 21g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 1011mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 18g protein.
FOCCACIA PANINO
Provided by Giada De Laurentiis
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together the mayonnaise and the lemon juice. Add the tuna, salt, and pepper, and stir to combine.
- Cut the focaccia in half and brush the outside of the bread with olive oil. Place a slice of cheese on the bottom half of the panino. Top with tuna mixture, then the frisee, and then another slice of cheese. Finish with the top half of the focaccia.
- Preheat a panino grill, or heat a grill pan over medium heat. Drizzle with olive oil to prevent sticking. Grill the panino until the cheese melts and the bread is crisp and golden, about 5 minutes. Cut the panino in half and serve.
BAKED DELI FOCACCIA SANDWICH
Pesto and focaccia bread make this pretty sandwich deliciously different from most deli sandwiches. This is great to serve at football parties and other group gatherings. -Mary Humeniuk-Smith, Perry Hall, Maryland
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut focaccia horizontally in half; spread pesto over cut sides. On bread bottom, layer the ham, turkey, pastrami, cheese, onion and tomato. Sprinkle with Italian seasoning. Replace bread top; wrap sandwich in foil.Place on a baking sheet., Bake at 350° for 20-25 minutes or until heated through. Let stand for 10 minutes. Cut into wedges.
Nutrition Facts : Calories 240 calories, Fat 9g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 817mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein.
CLASSIC FOCACCIA
Seasoned with little more than olive oil and crunchy sea salt, focaccia is an ancient flatbread that is unexpectedly easy to make. Once a staple at Caroline Fidanza's now-closed sandwich shop, Saltie, in Williamsburg, Brooklyn, this recipe from the "Saltie: A Cookbook" is perfect on its own, but also serves as a base upon which you can experiment. If you want to alter its flavor, sprinkling some aromatic dry herbs on top of the dough provides deep savory notes. Or decorate it vibrantly with the vegetables and fresh herbs of your choosing for an Instagram-worthy focaccia garden (see Tip).
Provided by Amelia Nierenberg
Categories breakfast, brunch, dinner, lunch, snack, breads, quick breads, appetizer, side dish
Time 30m
Yield One 9-by-13-inch pan
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together the flour, kosher salt and yeast. Add the warm water to the flour mixture and stir until all the flour is incorporated and a sticky dough forms. (Expect a very wet dough; no kneading required.) Pour 2 tablespoons oil into a medium bowl. Transfer the dough to the bowl, turn to coat, and cover tightly with a lid or plastic wrap. Place in the refrigerator to rest for at least 24 hours or for up to 2 days.
- When you're ready to bake, brush the inside of a 9-by-13-inch baking sheet with oil. Remove the dough from the refrigerator and transfer to the prepared pan. Using your hands, spread the dough out as much as possible, adding oil to the dough if needed to keep it from sticking. (Don't worry if the dough doesn't yet cover the full pan; it will once it relaxes and rises.) Place the dough in a warm place and let rise until about doubled in bulk. The rising time will vary considerably depending on the season. (In the summer, it may take only 20 minutes for the dough to warm up and rise; in the winter, it can take 1 hour or more.) When the dough is ready, it should be room temperature, spread out on the sheet and fluffy.
- Heat the oven to 450 degrees. Using your palms, pat down the focaccia to an even thickness of about 1 inch, then, using your fingertips, dimple the entire dough. Drizzle it with the remaining 2 tablespoons olive oil. Sprinkle the entire surface of the focaccia evenly with the sea salt and herbs, if using.
- Bake, rotating once front to back, until the top is uniformly golden brown, 20 to 25 minutes. Transfer the focaccia on the baking sheet to a wire rack to cool, then slide out of the pan. Enjoy it hot. (Focaccia deteriorates in quality after the first day. If there is some left over, wrap it tightly in plastic and store at room temperature for another day. Day-old focaccia is delicious in soup.)
GRILLED FOCACCIA SANDWICH
Provided by Food Network
Time 1h41m
Yield 1 serving
Number Of Ingredients 12
Steps:
- Heat a barbecue or grill.
- Stretch the dough. Place the dough on the hot barbecue. Allow to cook for approximately 4 to 5 minutes on each side or until brown on both sides.
- In a bowl add the rucola and season with freshly-squeezed lemon juice, olive oil, and salt. Mix together.
- Lay the dough flat on a plate and layer with prosciutto, rucola, and Parmigiano cheese. Fold the foccacia and serve like a sandwich
- Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands.
- Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
- Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size.
FOCACCIA TURKEY SANDWICH
This is my spin on my favorite sandwich from a local restaurant. It is super easy to make. We serve it with soup during the winter. Yum! It has such interesting and unique ingredients and the most amazing flavor! I urge you not to skip ingredients. Each flavor really adds to the entire taste of this focaccia turkey sandwich!
Provided by Kelly
Categories Turkey Sandwiches
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Drain and seed chipotle peppers. Combine chipotle peppers and mayonnaise in the bowl of a food processor; pulse until blended.
- Spread mayonnaise mixture on bottom half of focaccia. Top with turkey, mozzarella, roasted red peppers, sun-dried tomatoes, and remaining focaccia. Wrap in aluminum foil.
- Heat sandwich in the preheated oven for 15 to 20 minutes. Cut into 6 individual sandwiches. Serve hot.
Nutrition Facts : Calories 470.7 calories, Carbohydrate 36.2 g, Cholesterol 51.9 mg, Fat 27.5 g, Fiber 2.7 g, Protein 19.2 g, SaturatedFat 8.7 g, Sodium 1094.8 mg, Sugar 2.4 g
SAVORY FOCACCIA SANDWICHES
Have deli sandwiches at home! It's easy.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- In small bowl, cover tomatoes with boiling water. Let stand 30 minutes; drain. Chop tomatoes. In small bowl, mix all remaining spread ingredients; stir in tomatoes. Cover and refrigerate 1 hour.
- Cut focaccia horizontally in half. Spread tomato spread over cut sides of focaccia. Layer roast beef, cheese and tomato slices on bottom half; top with onion rings and basil. Add top half of focaccia. Cut into 6 wedges.
Nutrition Facts : Calories 755, Carbohydrate 50 g, Cholesterol 140 mg, Fiber 2 g, Protein 47 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 1240 mg
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