PESTO FOCACCIA SANDWICH
The fillings for your sandwiches are baked into the bread here, making this an easy picnic option. To make it veggie, look for a vegetarian pesto
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Snack
Time 1h10m
Number Of Ingredients 7
Steps:
- Put the flour, yeast and 1 tsp salt in a large bowl, ensuring the yeast and salt don't touch. Pour in 350ml lukewarm water and the olive oil, and bring together with a spoon to form a wet, elastic dough. If using a stand mixer, knead for 5 mins or until the dough stops sticking to the side of the bowl. If kneading by hand, knead for 10 mins on a lightly floured surface.
- Put the dough in a lightly oiled bowl, cover with a clean, damp tea towel and leave to rise for 1 hr or until doubled in size.
- Line a 20 x 30cm roasting tin with a piece of crumpled baking parchment. Cut the dough in half and press, as lightly as possible, one half into the roasting tin, stretching it out to fill the tin. Cover with the basil, mozzarella and pine nuts, then spread out the other half of the dough and place on top. Cover and leave to rise for 1 hr or until light and puffy.
- Meanwhile, heat oven to 200C/ 180C fan/gas 6. Once risen, press indents with your fingers into the top of the dough. The dough is ready if the indents stay; if they bounce back, leave the dough for longer. Fill the indents with pesto, then sprinkle with a little flaky sea salt and drizzle with a little olive oil.
- Bake on the top shelf of the oven for 25-30 mins, without opening the oven door, until golden.
- Transfer to a wire rack and leave to cool completely. Take to your picnic whole and slice into 10-12 sandwiches when serving.
Nutrition Facts : Calories 258 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium
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.
PESTO FOCACCIA SANDWICH FOR SIX
Make and share this Pesto Focaccia Sandwich for Six recipe from Food.com.
Provided by Kizzikate
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cut bread in half horizontally, using a serrated knife.
- Spread pesto evenly over cut sides of bread.
- Layer ham and next 3 ingredients evenly over bottom half. Top with remaining bread half.
- Wrap in aluminum foil.
- Bake at 450 for 10 minutes. Cut into six wedges.
PESTO FOCACCIA SANDWICH
Make and share this Pesto Focaccia Sandwich recipe from Food.com.
Provided by SkinnyMinnie
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450º.
- Cut bread in half horizontally using a serrated knife.
- Spread pesto evenly over the cut sides.
- Layer ham, turkey, cheese and onion evenly over the bottom half of the loaf, the top with the other half.
- Wrap in aluminum foil and bake for 10 minute.
- Cut into wedges and enjoy!
Nutrition Facts : Calories 325.2, Fat 19, SaturatedFat 9.6, Cholesterol 97, Sodium 1264.6, Carbohydrate 1.8, Fiber 0.1, Sugar 0.6, Protein 35.1
SALMON- PESTO FOCACCIA SANDWICHES
Make and share this Salmon- Pesto Focaccia Sandwiches recipe from Food.com.
Provided by abloom69
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place salmon in a medium bowl.
- Add pesto, onion, tomatoes, mayonnaise, lemon zest and salt, mix well.
- Split bread in half, layer lettuce leaves on bottom half of bread, top with salmon mixture and top of the bread.
- Cut into 4 and serve immediatly or wrap in plastic wrap and refrigerate up to 6 hours before serving.
SALMON PESTO FOCACCIA SANDWICHES
I'm lucky I don't ever have to use canned salmon, so I use grilled fresh salmon leftovers for this great sandwich. My recipe source here is the Alaska Seafood Marketing Institute who acknowledged Edwina Gadsby of Great Falls, Montana. This recipe was 1 of 6 winners of the "LUV SALMON SO MUCH" recipe contest & it's a winner in my book too. This makes a very good brunch or luncheon item, but is also esp good for TO GO occasions because of its easy portability & the fact the sandwinches can be made up to 6 hrs in advance. Enjoy!
Provided by twissis
Categories Lunch/Snacks
Time 15m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 8
Steps:
- Clean salmon of any bony material & place in a med bowl. Add pesto, onion, tomatoes, mayo & lemon peel. Mix well.
- Split bread choice in half. Layer lettuce leaves on bottom half of bread. Top w/salmon mix & top of bread.
- Cut into 4 pieces. Serve immediately or cover w/plastic wrap & refrigerate up to 6 hrs before serving.
PORTABELLA, PESTO FOCACCIA SANDWICH
Wait til you taste this sandwich - it is hearty enough to serve for dinner. I have said serves 4 but it depends on your appetite. Recipe is from the column "The Chopping Block" by Philomena Corradeno tweaked by Bergy
Provided by Bergy
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brush the mushrooms with oliveoil and grill or broil them , cap side down until they are brown & cooked.
- Turn them over and place a slice of cheese in each cap, cook until the cheese starts to soften.
- While the mushrooms are cooking warm the foccacia bread.
- Cut the foccacia bread in two so you have a large hamburger bun.
- Place the portabellos on the bottom half of the bread, divide the pesto between the 4 caps, top with tomato slices, add lettuce, cover with top half of the bread and cut into 4 pices.
- Enjoy.
Nutrition Facts : Calories 197.9, Fat 16.2, SaturatedFat 6.9, Cholesterol 29.4, Sodium 180.1, Carbohydrate 5.4, Fiber 1.5, Sugar 2.2, Protein 9.2
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- Make the Pesto: Add the basil, Parmesan, olive oil, almond butter, lemon zest, lemon juice and garlic to the bowl of a blender or food processor; season with salt and pepper. Pulse until blended and creamy. The pesto can be made a week in advance and stored, covered, in the refrigerator.
- Make the Chicken: Heat a 10-inch cast-iron skillet or griddle over medium-high heat. Meanwhile, place the chicken in a freezer bag and pound flat until it's about ?-inch thick. Cut each breast into four equal parts; season with salt and pepper. Lightly spray the pan with cooking spray. Add the chicken to the skillet and cook, flipping once, until a meat thermometer reads 165°F, about 3 minutes per side. Remove the chicken from the pan and let it rest on a cutting board.
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