VEGGIE FOCACCIA SANDWICHES
Turn out a meatless sandwich filled with Italian-seasoned vegetables in only 20 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Heat 8- or 10-inch nonstick skillet over medium-high heat. Cook bell peppers, onion and dressing in skillet 4 to 5 minutes, stirring occasionally, until peppers are crisp-tender; remove from heat.
- Cut focaccia into 2 wedges; split each wedge horizontally. Spoon half of the vegetable mixture onto each bottom wedge; sprinkle with basil and cheese. Top with tomato and tops of bread wedges.
Nutrition Facts : Calories 270, Carbohydrate 39 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 3 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 3 g, TransFat 0 g
VEGETARIAN FOCACCIA SANDWICH
Vegetarians, try this!!! Even non-vegetarians would like this and if they absolutely had to, they could add chicken or beef.
Provided by Bobtail
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Slice bread in half lengthwise.
- Slice peppers into 1/8 inch slices.
- Slice onion and mushrooms.
- In a skillet, heat oil over medium heat.
- Add peppers and onions, cooking till they begin to soften.
- Add mushrooms and cook till mushrooms are softened.
- Spread mustard on each half of bread.
- Top one half with mushroom mixture, sprinkle with cheese.
- Place the other half of the bread on top the half with the mushroom mixture.
- Cut into 8 slices.
Nutrition Facts : Calories 134.1, Fat 10.6, SaturatedFat 5, Cholesterol 22.4, Sodium 136, Carbohydrate 4.3, Fiber 1.2, Sugar 2.2, Protein 6.3
PESTO FOCACCIA SANDWICH
The fillings for your sandwiches are baked into the bread here, making this an easy picnic option. To make it veggie, look for a vegetarian pesto
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Snack
Time 1h10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 258 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium
FOCACCIA SANDWICHES!
Make and share this Focaccia Sandwiches! recipe from Food.com.
Provided by Haversac
Categories Lunch/Snacks
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 4
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!
Nutrition Facts : Calories 125.1, Fat 9.2, SaturatedFat 5.8, Cholesterol 24.2, Sodium 365.1, Carbohydrate 3.1, Protein 7.4
VEGETABLE FOCACCIA
"This popular recipe began as herb focaccia but gradually came to include our favorite vegetables," writes Michele Fairchok of Throop, Pennsylvania. "There's no cheese because my husband can't have dairy products. But some people who try it think it has cheese anyway!"
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Cover and let rest for 15 minutes. Meanwhile, in a bowl, combine the tomatoes, mushrooms, green pepper, olives, onion, oil, vinegar and seasonings., Coat a 15x10x1-in. baking pan with cooking spray; sprinkle with cornmeal. Press dough into pan. Prick dough generously with a fork. , Bake at 475° for 5 minutes or until lightly browned. Cover with vegetable mixture. Bake 8-10 minutes longer or until edges of crust are golden brown.
Nutrition Facts : Calories 121 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 376mg sodium, Carbohydrate 17g carbohydrate, Fiber 1g fiber), Protein 3g protein.
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