Antipasto Focaccia Sandwiches Food

ANTIPASTO FOCACCIA SANDWICH WEDGES

Steps:

• Spread 1/4 cup of the dressing on bottom half of focaccia bread. Layer lettuce, roasted peppers, cheese and salami over dressing.
• Spread cut side of top half of bread with remaining 1/4 cup dressing; place dressing side down over salami. Cut sandwich into wedges to serve.

ANTIPASTO SANDWICHES WITH GOAT CHEESE

Steps:

• Combine red peppers, garlic, black pepper and 2 Tbs. reserved artichoke marinade in mixing bowl; toss to coat.
• Split focaccia or ciabatta loaves in half horizontally using a serrated knife. Brush insides with some remaining artichoke marinade. Spread goat cheese on bottom halves and black olive paste on top halves. Layer red pepper mixture, artichokes and arugula over goat cheese. Replace bread tops. Using serrated knife, cut each loaf into 4 portions.

HOT ANTIPASTO SANDWICHES

Steps:

• Unroll crescent roll dough into two rectangles; seal seams and perforations. Press one rectangle onto the bottom and 3/4 in. up the sides of a greased 13x9-in. baking dish. Layer with salami, ham, pepperoni and provolone cheese., Whisk eggs and pepper; pour over cheese. Top with roasted peppers and Parmesan cheese. Place remaining crescent dough rectangle over the top; pinch edges to seal. Brush with egg yolk. , Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until golden brown. Cut into eight triangles; serve warm.

ANTIPASTO FOCACCIA SANDWICH

Steps:

• 1. Cut focaccia loaf in half horizontally with long serrated knife. Arrange halves, cut-side up, on large baking sheet.
• 2. Arrange artichokes, olives and red pepper on bottom half of focaccia. Bake at 350*F for 10 minutes or until heated through.
• 3. Combine chopped salad and mozzarella in large bowl. Toss with Creamy Italian Dressing to taste. Spoon over artichoke mixture and replace top half of loaf. Gently press together and slice into wedges or squares.

PESTO FOCACCIA SANDWICH

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.