Any sandwich ideas for foccaccia?

Question

It goes well with olive oil based recipes, that much I know. But what can I put in it to turn it into a sandwich?

Answer 1

i have two suggestions for you:

COLLEGE SANDWICH
ricotta cheese (seasoned with fresh cracked black pepper)
sun dried tomato paste (bought @ store, or home made)
baby spinach
sliced red onions
olive oil

split the foccaccia. on one side spread ricotta top with onions and drizzle with olive oil. on the other side, spread the sun dried tomato paste, top with spinach leaves. press together and enjoy. mm.

CHEESE SANDWICH
4 oz. shredded hard cheese (like a Romano)
1 tbsp fig preserves
fresh basil
fresh black pepper
pancetta (optional)

spread fig preserves on one side of foccaccia, top with cheese, add basil, pancetta, pepper and more cheese, fig preserves. grill to warm throughout, in olive oil.

both of these sandwiches are spectacular, and both go well with an earthy malbec wine or sparkling water.

Answer 2

Grab a bunch of Italian meats. Like mortadella, salami, prosciutto. And some provolone. And some Italian olive relish. Instant muffaletta! I love those things. Foccaccia would be a great bread for it.

Answer 3

Grilled chicken
Provolone cheese
Roasted red peppers
Red onion
Pesto mayonaise (mayo mixed with a bit of pesto sauce)

Assemble sandwich and grill just until cheese melts.

Mmmmm =)

Answer 4

Try grilled portabella mushrooms with arugula or basil, tomatoes & mozzeralla cheese with olive oil viniagrette dressing.

Answer 5

I would try these sites:
www.allrecipes.com
www.foodnetwork.com

both sites have lots of good recipes, i know on food network a show called everyday italian made some good ones

Answer 6

have a look at the sandwich category on this site, I think there must be one with foccaccia! hope this helps.
X D

Answer 7

Try mozzarella, sun-dried tomatoes and fresh basil leaves. Yum.

Answer 8

foccaccia is a type of bread (flat bread used in Italy) it is used exclusively everywhere else as a sandwich bread....so in all honesty you can put whatever you like on it......

Answer 9

I would use it with some goat cheese and tomato, yum I'm hungry now.

Answer 10

Giant Focaccia Sandwich

INGREDIENTS

* 5 1/2 cups all-purpose flour
* 1 cup quick-cooking oats
* 2 (.25 ounce) packages active dry yeast
* 2 teaspoons salt
* 2 1/4 cups water
* 1/2 cup molasses
* 1 tablespoon butter
* 1 egg, lightly beaten
* 1 tablespoon dried minced onion
* 1 tablespoon sesame seeds
* 1 teaspoon garlic salt
* SANDWICH FILLING:
* 6 tablespoons mayonnaise
* 2 tablespoons prepared mustard
* 6 leaves lettuce
* 3/4 pound thinly sliced ham
* 6 thin slices Swiss or Cheddar cheese
* 4 slices red onion, separated into rings
* 1 medium green pepper, sliced
* 2 medium tomatoes, thinly sliced

DIRECTIONS

1. In a large mixing bowl, combine the flour, oats, yeast and salt. In a saucepan, heat water, molasses and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
2. Press dough onto a greased 14-in. pizza pan. Cover and let rise until doubled, about 30 minutes. Brush with egg. Sprinkle with onion, sesame seeds and garlic salt. Bake at 350 degrees F for 30-35 minutes or until golden brown. Remove to a wire rack to cool. Split the focaccia in half horizontally; spread mayonnaise and mustard on cut sides. On bottom half, layer lettuce, ham, cheese, onion, green pepper and tomatoes. Replace top half. Chill until serving. Cut into wedges.

---------------Halibut Focaccia Sandwich


Ingredients
• Halibut Focaccia Sandwich
• Lemon-Pepper Aioli:
• 3 cups SYSCO Imperial mayonnaise
• 2 tbsp. SYSCO Classic lemon juice
• 6 cloves SYSCO Brand fresh garlic, pressed
• 4 tsp. Lemon zest
• 2 tsp. SYSCO Imperial Dijon-style mustard
• 2 tsp. SYSCO Imperial ground black pepper
• 24 (6 oz. Ea.) SYSCO Imperial boneless halibut steaks, skinned, thawed if necessary
• SYSCO Classic salt
• SYSCO Imperial ground black pepper as needed
• 48 pieces Focaccia (6-in x 2-1/2 in)
• 4-1/4 cups fresh red bell peppers, roasted, sliced*
• SYSCO Imperial sliced red onions
• SYSCO Brand fresh arugula**
• *To roast peppers: Place peppers directly over burner flame, turning until completely blackened. Put in paper bag; let sit 5 minutes. Run under cold water to remove blackened skin. Remove seeds and stems. Cut into strips and toss with even amounts SYSCO Supreme Italian extra-virgin olive oil and SYSCO Supreme balsamic vinegar, just to coat.
• **Or substitute twenty four 6-inch sourdough rolls, split in half.
Preparation
1. To prepare aioli, whisk together all ingredients until well combined.
2. Skin halibut steaks.
3. For each serving: Season 1 halibut steak with salt and pepper. Broil steak 5 to 6 inches from heat for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with fork. Spread 2 pieces Focaccia with 1 tablespoon aioli. Place halibut on 1 piece. Top with roasted peppers, onions and arugula. Cover with remaining piece of Focaccia.
4. NOTE: Anticipate customer requests for more of the lemon-pepper mayonnaise. Make extra and serve it on the side. Whole roasted pimiento can be substituted for the roasted red bell pepper.

-------------TURKEY FOCACCIA SANDWICH WITH BASIL SALSA

Yield: 6

Ingredients
• 2 Packages (8.81 ounces each) Focaccia bread, sliced horizontally
• 2 to 3 Leaves leaf lettuce, washed and dried
• 3/4 Pound FULLY-COOKED SMOKED TURKEY, shaved
• 4 Ounces Provolone cheese, shaved


1) Prepare BASIL SALSA for use in this recipe

2) On large plate, place one facaccia loaf upside down. Arrange lettuce over focaccia and top with turkey, Basil Salsa and cheese. Place remaining focaccia loaf over top. To serve, slice into 6 wedges.

---------------------------Teleme Focaccia Sandwich

Ingredients

1 piece (1 lb.) focaccia
About 1/2 pound rice-flour teleme, crescenza, or jack cheese
About 3 ounces thin-sliced prosciutto
1 1/2 cups lightly packed rinsed, drained arugula
Preparation
1. Cut focaccia in half horizontally. Cut teleme or jack cheese into 1/2-inch-thick slices. Lay slices (or spread crescenza) on bottom half of focaccia and cover evenly with prosciutto. Place both focaccia pieces (the top, cut side up) on a 14- by 17-inch baking sheet.

2. Bake in a 450° oven until cheese begins to melt and bread is crusty, about 8 minutes (about 6 minutes in a convection oven).

3. Arrange arugula over prosciutto. Using a wide spatula, set focaccia top, cut side down, on arugula. Slide focaccia sandwich onto a board and cut into 6 pieces.

Nutritional analysis per piece.
Yield

Makes 6 servings