Do you have a good focaccia sandwich recipe?

Question

I plan to make 10 sandwiches (cut into wedges) to serve 50, but I need ideas for toppings. No ham or bacon because some do not eat pork. They should be somewhat fancy, but not too fancy. I'd like to make one veggie, one turkey, and one roast beef. Any ideas?

Answer 1

A lot depends on what you’re going to use to flavor the focaccia, or if you’ll be using a plain focaccia. The below recipes are for a plain focaccia. You could maybe use them with a cheese focaccia without too much trouble. I wouldn’t get too fancy with the flavored breads, since the herbs, vegetables, cheeses are on the top of the bread rather than inside, it could get very messy.

For the turkey, if you can, use sliced roasted turkey breast, not sandwich meat, it tastes sooo much better. I like to make some rosemary-flavored olive oil (just put a few fresh, bruised sprigs of rosemary into a pint bottle of olive oil and let it sit for a few days, or crush three or four tablespoons of dried rosemary and do the same) , lightly spread the oil (with or without rosemary pieces) on both halves of the split focaccia bread, layer on one half romaine lettuce, sliced tomatoes, and sliced mushrooms. Then top that with the turkey breast and Provolone cheese (to help keep the mushrooms from sliding off). Place the other half of the focaccia on top, put in long sandwich toothpicks and slice away.

For the veggie, do the same as above, except without the turkey. Add thin-sliced red onion, cucumber and black olive slices, maybe thin green/yellow/red pepper (capsicum) slices, too.

For the roast beef, again try to use real beef, not the sandwich meat if you can. With this I’d go with a stronger flavor for the spread. I like to mix one part prepared spicy brown mustard to one part mayo and add just a touch of prepared horseradish. And I do mean just a touch. Say like a 1 Tablespoon to 1 Tablespoon to 1/4 teaspoon ratio, or even less. Top with lettuce, your roast beef slices, cheese, thin slices of red onion, and bread-and-butter pickles or sliced sweet gherkins.

I just made myself hungry for a sandwich.

Answer 2

CHICKEN CONFIT AND LAVENDER FOCACCIA SANDWICH
Ingredients needed:

Sponge
1/2 cup warm water (105-115 degrees)
1 teaspoon dry active yeast
3/4 cup flour
1 teaspoon minced garlic
Focaccia:
1 cup warm water (105-115 degrees)
1 teaspoon dry active yeast
1/4 cup plus 2 tablespoons olive oil
3 1/4 cup flour
3 tablespoons chopped lavender
1 tablespoon salt
1/2 teaspoon white pepper
Sandwich:
4 cups shredded chicken confit
8 whole roasted Italian tomatoes, julienne
2 cups wilted spinach seasoned with garlic, shallots, salt and pepper
4 grilled red onions, cut into rings
3 slices of Terebene Cheese, 2 by 1/4-inch
1/2 cup Roasted Garlic and Black Pepper
Aioli, recipe follows
Potato chips and chopped parsley for garnish

Preheat the oven to 425 degrees with baking stones. For the sponge: Place the water in a large bowl, stir in the yeast and dissolve. Let stand until bubbly, about 45 minutes.

For the focaccia: In a mixing bowl, dissolve the yeast in the water. Add the yeast mixture and 1/4 cup of the olive oil to the sponge mixture. Stir in 1 cup of the flour. Add the lavender and salt and pepper. Mix in the remaining flour in two batches until fully incorporated and dough forms a ball. Turn the dough out onto a floured surface and knead the dough until soft and velvety. Place the dough in a greased bowl, turn once and cover. Let rise until double in size, about 1 hour. Turn the dough onto a greased 11 by 17 baking sheet. Using your fingers, press out the dough to cover the pan; cover with a towel and let rise again, about 1 hour. press the dough all over with your fingers. Drizzle the dough with the remaining oil, salt and lavender. Bake directly on the baking stones for 35 minutes.. Season with salt and pepper. Cut the focaccia into six equal squares. Spread the aioli evenly over the square. Starting with the confit, layer each ingredient, on one side of the bread. Fold the bread over like a book and place on a platter. Garnish with the potato chips and chopped parsley.

Yield: 4 to 6 servings







Turkey and Vegetable Focaccia Sandwich
Prep Time: 20 min
Total Time: 20 min
Makes: 8 servings
1 can (14 oz.) artichoke hearts, drained, coarsely chopped

1 medium red pepper, chopped

1/2 of a medium cucumber, seeded, chopped

1/3 cup stuffed green olives, chopped

1/3 cup prepared GOOD SEASONS Italian Salad Dressing & Recipe Mix

3 pkg. (6 oz. each) OSCAR MAYER Thin Sliced Oven Roasted Turkey Breast

5 KRAFT DELI DELUXE Low-Moisture Part-Skim Mozzarella Cheese Slices

1 focaccia bread (10 inch), split


COMBINE artichokes, peppers, cucumbers and olives in medium bowl. Add dressing; toss to coat.

LAYER half of the turkey, all of the vegetable mixture, remaining turkey and cheese on bottom half of focaccia. Cover with top of focaccia.

CUT into 8 wedges to serve.