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.
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.
GRILLED FOCACCIA WITH MOZZARELLA DI BUFALA, SWEET ITALIAN SAUSAGE, AND FRESH TOMATOES
Provided by Tyler Florence
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Begin by making the dough so it has time to rest and rise. In the bowl of a standing electric mixer fitted with a dough hook, or in a mixing bowl, combine the yeast, sugar and warm water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
- If you're using a mixer, turn the mixer on low, add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until the flour has been incorporated. When the dough starts to come together, increase the speed to medium and let it go until the dough gathers into a ball. This should take about 5 minutes. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic. Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until doubled in size, about 1 hour.
- Preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the sausages from sticking. Grill the sausages until cooked through, turning with tongs. Set aside. Keep the grill hot to make the pizza. Roll or pat the dough into a rustic, oblong shape, about 1/4-inch thick - do this directly on a lightly floured pizza paddle for ease. Brush the crust with a thin layer of olive oil, and lay oil side down onto the hot grill. Once the dough looks set, in about 2 minutes, turn the crust over.
- Now prepare the topping. Cut up the tomatoes and add to a large mixing bowl. Add the garlic and basil. Crumble in the sausage. Rip the mozzarella into pieces with your hands and add that too along with some extra-virgin olive oil. Season with salt and pepper, add the salad mix and toss to combine.
- Once the crust is set and cooked, transfer it to a platter. Scoop up the salad mix in your hands and spread it evenly over the top. Sprinkle with a good dusting of Parmigiano-Reggiano and finish with a drizzle of olive oil.
GRILLED BEEF TENDERLOIN ON FOCACCIA TOASTS
Provided by Tyler Florence
Categories appetizer
Time 1h25m
Yield Enough for a crowd! 30 plus servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees F.
- Toss the tomatoes into a roasting pan, drizzle with some olive oil and season with salt and pepper. Cook until the tomatoes have collapsed, about 30 minutes. Remove them from the oven and let them cool.
- Drizzle the garlic with olive oil, wrap it in foil, and bake it until soft, about 30 minutes. When cool enough to handle, squeeze the soft garlic onto a cutting board. Strip the needles from the rosemary, add them to the garlic, and chop them together. Pour 1 cup olive oil into a small bowl; add the garlic and rosemary mixture and lemon juice. Season with salt and pepper and mix well. Set aside until ready to grill.
- Char the outside of the pepper under the broiler or over a gas flame. Put it into a bowl and cover it with plastic wrap. When cool enough to handle, peel, seed, and chop and put it into a blender. Add the mayonnaise and chili paste; process until smooth. Taste and adjust seasoning with salt and pepper; refrigerate until ready to use. (Can be made the day before.)
- Heat the grill. Remove the meat from the refrigerator about 1/2 hour before you are going to grill it. Brush it with some of the flavored olive oil and season it generously with salt and pepper. Grill the tenderloin, turning frequently, until the meat is rare or medium rare, about 8 to 10 minutes. Remove to a platter and let it rest for 5 minutes, brushing it with the flavored olive oil. Cut the beef into thin slices.
- To serve, put some of the flavored mayonnaise onto a piece of focaccia toast. Top it with a thin slice of the beef and spoon on some of the roasted tomatoes. Garnish with some arugula leaves and serve.
- *Cook's note: Have your butcher clean the fat and silver skin from the tenderloin and tie it.
GRILLED TUNA AND ROASTED PEPPER SANDWICHES ON THYME FOCACCIA
Yield Makes 6 sandwiches
Number Of Ingredients 9
Steps:
- If using tuna steaks, prepare grill.
- Season tuna steaks with salt and pepper and grill on an oiled rack set 5 to 6 inches over glowing coals 3 to 4 minutes on each side, or until just cooked through. (Alternatively, tuna steaks may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer tuna to a platter and cool. In a large sealable plastic bag combine lemon juice, thyme, and 1/4 cup oil and add grilled tuna. Marinate grilled tuna, chilled, turning bag occasionally, at least 1 hour and up to 1 day. If using canned tuna, drain tuna and in a bowl stir together with lemon juice, thyme, 1/4 cup oil, and salt and pepper to taste.
- In a bowl toss together parsley, onion, and remaining 2 tablespoons oil and season with salt and pepper. Pat roasted peppers dry. Halve focaccia horizontally and layer one half with peppers, tuna, capers, and parsley salad. Top sandwich with remaining focaccia half, pressing gently, and cut lengthwise in half and crosswise into thirds to make 6 sandwiches. Cut sandwiches in half diagonally and wrap tightly in plastic wrap. Chill sandwiches at least 1 hour and up to 1 day.
GRILLED CHICKEN FOCACCIA
When your usual grilled chicken sandwich just won't cut it, do it up bistro-style! Serve with roasted peppers and provolone on split focaccia bread.
Provided by My Food and Family
Categories Bread
Time 10m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Spread cut sides of bread with mayo.
- Fill with remaining ingredients.
Nutrition Facts : Calories 400, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1150 mg, Carbohydrate 38 g, Fiber 2 g, Sugar 4 g, Protein 28 g
GRILLED VEGETABLE FOCACCIA
Slow-cooking irresistibly caramelizes peppers, onions, and more in this sandwich, dressed with herb-infused mayonnaise.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Heat gas or charcoal grill. In small bowl, mix mayonnaise spread ingredients. Refrigerate. With small metal spoon, scrape underside of mushroom caps to remove dark gills.
- Spray mushrooms, bell peppers and onion slices with cooking spray. Place on grill over medium heat. Cover grill; cook 7 to 10 minutes, turning occasionally, until bell peppers and onion are crisp-tender. Remove vegetables from grill; let stand until cool enough to handle.
- Meanwhile, cut focaccia in half horizontally to form 2 rounds. Spread mayonnaise spread evenly on cut side of bottom half.
- Slice mushrooms; arrange over mayonnaise spread. Cut bell peppers into thin strips; layer over mushrooms. Separate onion slices into rings; place over peppers. Top with tomato and cheese slices. Cover with top half of focaccia.
- If desired, wrap sandwich in foil; place on grill. Cook 1 to 2 minutes or until cheese is melted. To serve, cut into 6 wedges.
Nutrition Facts : Calories 360, Carbohydrate 38 g, Cholesterol 25 mg, Fat 3, Fiber 3 g, Protein 10 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 4 g, TransFat 0 g
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.
GRILLED FOCACCIA SANDWICH WITH BACON AND AVOCADO
Make and share this Grilled Focaccia Sandwich With Bacon and Avocado recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine 2 tablespoons olive oil and the vinegar. Add the sliced tomatoes and toss gently to coat them. Set aside.
- Slice the avocadoes and sprinkle with the lemon juice to keep them from turning brown. Set aside.
- Heat a griddle or cast iron skillet over medium heat or preheat the broiler to high. Combine the remaining olive oil with the garlic. Season with salt and pepper.
- Cut the foccacia in half horizontally and brush with the garlic oil mixture. Griddle or broil, oiled sided facing down, until toasted, about 4 minutes.
- Spread the mayonnaise on the toasted foccacia and then layer the sandwich filling on top of the bread: lettuce leaves, sliced tomatoes, bacon, and finally, sliced avocado. Close the sandwich and serve at once.
Nutrition Facts : Calories 261.4, Fat 22.8, SaturatedFat 4.4, Cholesterol 17.6, Sodium 771.7, Carbohydrate 8.3, Fiber 4.2, Sugar 2.4, Protein 7.8
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FOCACCIA GRILLED CHEESE – JEANIE AND LULU'S KITCHEN
From jeanieandluluskitchen.com
Category Main CourseTotal Time 10 minsEstimated Reading Time 2 mins
- Pre-heat an electric griddle to 350 or heat a sturdy skillet over medium high heat. A greased panini press would also work well here. Form the grilled cheese sandwich by smearing a tablespoon of pesto onto each slice of focaccia. Layer the prosciutto on top of the pesto on one slice, then the mozzarella next. Close the sandwich with the other slice, pesto side down.
- Melt the butter either on the griddle or in the skillet and put the sandwich on it to brown on the first side for about 2 minutes. Press it down firmly while it browns to help it all melt together. Then flip it over to do the same on the second side, making sure the mozzarella completely gets melted.
- Plate the sandwich and cut it in half. Serve immediately for an amazing and easy lunch or dinner with salad or soup!
FOCACCIA THREE-CHEESE ITALIAN GRILLED CHEESE - CAFE DELITES
From cafedelites.com
Servings 2Calories 490 per servingEstimated Reading Time 3 mins
- Preheat sandwich press, or prepare a frying pan with a small amount of cooking oil spray. Set aside.
- Spread the ricotta cheese over the focaccia bases. Layer with the peppers/capsicum pieces; tomato slices; mozzarella slices; parmesan cheese and basil leaves. Season with salt (if you wish).
- Spread the tomato paste over the focaccia tops, and sandwich them over the cheese. Grill in the preheated sandwich press or on the frying pan, (for about 5 minutes for sandwich press; or 4 minutes each side for frying pans), until toasted, heated through and cheese has melted.
10 BEST FOCACCIA SANDWICH RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Oct 20, 2022Category Recipe Roundup
- Roasted Vegetable Focaccia Sandwich. Roasted veggies and focaccia were made for one another! Rub some olive oil on sliced eggplant, bell peppers, zucchini, mushrooms, and onions, and plop them in the oven until they’re crisp on the edges.
- Turkey Mozzarella Focaccia Sandwich. Why settle for a basic turkey sandwich on white bread when you can have this instead? You’ll need six quality ingredients, including arugula, tomato, and mozzarella, to keep things super fresh.
- Italian Pressed Sandwich. Do you like your sandwiches jam-packed with meat and cheese? Then you have to try this fully loaded focaccia! It’s got layers of Italian salami, ham, smoked turkey, and Provolone cheese.
- Ham Focaccia Sandwich. If you’re planning a party menu, this ham focaccia sandwich is an excellent recipe to add to the list. The straightforward ingredients and simple prep make this sandwich a piece of cake.
- Chicken Focaccia Sandwich with Avocado. Who said fresh, healthy food doesn’t taste good? Tasty and good for you, this chicken focaccia with avocado is a winner at any lunch table!
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