Salmon Pesto Focaccia Sandwiches Food

SMOKED SALMON PESTO PASTA

Steps:

• Cook pasta in a large pot of boiling water until al dente.
• In a skillet, heat olive oil over medium heat. Add onion, mushrooms, and garlic until onion is transparent and mushrooms are tender. Stir in tomato paste, pesto sauce, fresh basil, water, and smoked salmon; cook gently for 5 to10 minutes, or until desired consistency is achieved.
• Drain pasta. Serve sauce over noodles.

FOCACCIA SANDWICHES

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.

SALMON PESTO FOCACCIA SANDWICHES

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.

SALMON- PESTO FOCACCIA SANDWICHES

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.

PESTO FOCACCIA SANDWICH

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!

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.

FOCACCIA SANDWICHES!

Steps:

• Slice your focaccia bread like a giant hamburger bun. Select toppings/fillings that go well with your flavor of focaccia-i.e. ham & cheddar cheese on the cheddar jalapeno loaf, turkey & mozzerella with marinara on the parmesan loaf, turkey, havarti & apple on the herb loaf, roast beef, fresh mozzerella, roasted red peppers & lettuce on the veggie loaf, etc. The combinations are endless-be daring! You can make them & then slice them in wedges like a pizza or pop them in the oven & then cut them up! Let me know about some of the great combination you come up with!

PESTO FOCACCIA SANDWICH FOR SIX

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.