Warm Italian Focaccia Sandwiches: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime=15 min |CookTime=1 hr |Source=Ann Dexter |Yield=2-4 servings |Rating=Excellent }} === Ingredients === * Focaccia Bread * Pesto * Provolone cheese sli..." |
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|Source=Ann Dexter | |Source=Ann Dexter | ||
|Yield=2-4 servings | |Yield=2-4 servings | ||
|Rating=Excellent | |Rating={{Excellent}} | ||
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=== Ingredients === | === Ingredients === | ||
* Focaccia Bread | * Focaccia Bread<ref>From Ann: Target has the best bread for this recipe. I get the Asiago cheese flavor or the one with tomatoes baked on the top.</ref> | ||
* | * 1/4 c pesto | ||
* Provolone cheese | * ~6 slices of Provolone cheese | ||
* | * 2-3 oz pepperoni slices | ||
* | * 1/2 lb tomatoes (thinly sliced w/out seeds) | ||
* Fresh cracked pepper | * Fresh cracked pepper | ||
* Fresh baby spinach | * 2-3 oz Fresh baby spinach | ||
* Non-stick Reynolds wrap | * Non-stick Reynolds wrap | ||
=== Preparation === | === Preparation === | ||
Cut focaccia in half, so you have two big rounds. | Cut focaccia in half, so you have two big rounds. | ||
Spread light pesto on each half. | |||
On bottom layer a generous layer of pepperoni. | |||
Next layer provolone cheese slices - about 6 per sandwich. | |||
Next layer slices of tomatoes with seeds out to cut down on moisture. Grind some black pepper on the tomatoes to taste. | |||
Finally add a heaping layer of fresh baby spinach. Use a lot! It cooks down. | |||
Put the "cover" on - the other focaccia round. | |||
Wrap sandwich in nonstick foil and bake for one hour at 350. When done unwrap sandwich and let it sit out on your cutting board for 10 minutes before slicing into 6 wedges. | |||
This can be prepared ahead and baked before serving. | This can be prepared ahead and baked before serving. | ||
[[Category:Sandwiches]] | [[Category:Sandwiches]] | ||
Revision as of 22:33, 8 May 2022
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 1 hr |
| Source | Ann Dexter |
| Yield / serves | 2-4 servings |
| Rating | Excellent |
Ingredients
- Focaccia Bread[1]
- 1/4 c pesto
- ~6 slices of Provolone cheese
- 2-3 oz pepperoni slices
- 1/2 lb tomatoes (thinly sliced w/out seeds)
- Fresh cracked pepper
- 2-3 oz Fresh baby spinach
- Non-stick Reynolds wrap
Preparation
Cut focaccia in half, so you have two big rounds.
Spread light pesto on each half.
On bottom layer a generous layer of pepperoni.
Next layer provolone cheese slices - about 6 per sandwich.
Next layer slices of tomatoes with seeds out to cut down on moisture. Grind some black pepper on the tomatoes to taste.
Finally add a heaping layer of fresh baby spinach. Use a lot! It cooks down.
Put the "cover" on - the other focaccia round.
Wrap sandwich in nonstick foil and bake for one hour at 350. When done unwrap sandwich and let it sit out on your cutting board for 10 minutes before slicing into 6 wedges.
This can be prepared ahead and baked before serving.
- ↑ From Ann: Target has the best bread for this recipe. I get the Asiago cheese flavor or the one with tomatoes baked on the top.
