Purchase a loaf of focaccia bread to speedup the preparation of this Italian-style sandwich.
Recipe: Focaccia Deli Sandwich
1 recipe Easy Herbed Focaccia (recipe follows) 1/4 cup mayonnaise 1/4 cup Dijon mustard 1/2 pound thinly sliced salami 1/2 pound thinly sliced cooked ham 2 (8-ounce) packages finely shredded Mozzarella cheese 1/2 cup pepperoncini slices (12 to 15 peppers) 1/2 cup chopped pimiento-stuffed olives 1/2 cup chopped ripe olives Garnishes: fresh rosemary sprigs, whole pimiento-stuffed olives
Cut Easy Herbed Focaccia crosswise inhalf using a serrated knife; cut each portion lengthwise in half.
Spread mayonnaise over cut sides of tophalves, and spread Dijon mustard over cut sides of bottom halves.
Layer bottom halves with salami and next5 ingredients; add top halves.
Wrap sandwiches in aluminum foil and seal.Place in a 15 x 10 x 1-inch jellyroll pan.
Bake at 350°F (175°C) for 35 minutesor until thoroughly heated. Cut into 8 squares, and serve immediately.Garnish, if desired.
Makes 8 servings.
Easy Herbed Focaccia:
You may substitute 1 tablespoon dried rosemaryfor 1/4 cup fresh. Divide into 3/4 and 1/4 tablespoon to followrecipe.
1/4 cup olive oil – divided use 1 (32-ounce) package frozen bread dough, thawed All-purpose flour 2 tablespoons butter or margarine, softened 1/4 cup fresh rosemary, divided 1/2 cup (2 ounces) freshly grated Parmesan cheese 4 garlic cloves, minced 1/2 teaspoon kosher salt (optional) 1/4 teaspoon freshly ground pepper
Brush a 15 x 10-inch jellyroll pan with1 tablespoon olive oil; set aside.
Turn bread dough out onto a lightly flouredsurface, and knead 3 to 4 times or until smooth.
Stir together butter, 3 tablespoons rosemary,and Parmesan cheese; gradually knead mixture into bread doughuntil dough is smooth and elastic, adding additional flour, ifnecessary.
Press dough evenly into prepared pan.Using fingertips, press small indentations in top of dough; sprinklewith garlic and remaining 1 tablespoon rosemary. Drizzle withremaining 3 tablespoons olive oil; sprinkle with kosher salt,if desired, and pepper. Cover and let rise in a warm place (85°F/ 30°C), free from drafts, 1 hour or until doubled in bulk.
Bake at 400°F (205°C) for 20 to25 minutes or until golden brown.
Makes 8 servings.
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