Pesto Focaccia Sandwich For Six Recipes

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PESTO FOCACCIA SANDWICH



Pesto focaccia sandwich image

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

500g strong white flour
7g fast-action yeast
2 tbsp olive oil , plus a little extra
small pack basil , leaves picked
2 x 125g mozzarella balls
2 tbsp pine nuts , toasted
3 tbsp green pesto

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

PESTO FOCACCIA SANDWICH FOR SIX



Pesto Focaccia Sandwich for Six image

Make and share this Pesto Focaccia Sandwich for Six recipe from Food.com.

Provided by Kizzikate

Categories     Lunch/Snacks

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 loaf focaccia bread or 1 loaf ciabatta
1 (3 1/2 ounce) jar prepared pesto sauce
1/2 lb thinly sliced black forest ham
1/2 lb thinly sliced roasted turkey breast
6 slices provolone cheese
1/2 small red onion, thinly sliced

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.

PORTABELLA, PESTO FOCACCIA SANDWICH



Portabella, Pesto Focaccia Sandwich image

Wait til you taste this sandwich - it is hearty enough to serve for dinner. I have said serves 4 but it depends on your appetite. Recipe is from the column "The Chopping Block" by Philomena Corradeno tweaked by Bergy

Provided by Bergy

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
4 large portabella mushrooms, stem & gills removed
4 slices cheddar cheese, 1/4 inch slices, the cheese is to fit inside the mushroom caps
1 rosemary focaccia bread or 1 herb focaccia bread
1/4 cup pesto sauce, homemade or 1/4 cup store bought pesto sauce
4 slices tomatoes (thick slices)
lettuce (to garnish)
salt & pepper

Steps:

  • Brush the mushrooms with oliveoil and grill or broil them , cap side down until they are brown & cooked.
  • Turn them over and place a slice of cheese in each cap, cook until the cheese starts to soften.
  • While the mushrooms are cooking warm the foccacia bread.
  • Cut the foccacia bread in two so you have a large hamburger bun.
  • Place the portabellos on the bottom half of the bread, divide the pesto between the 4 caps, top with tomato slices, add lettuce, cover with top half of the bread and cut into 4 pices.
  • Enjoy.

Nutrition Facts : Calories 197.9, Fat 16.2, SaturatedFat 6.9, Cholesterol 29.4, Sodium 180.1, Carbohydrate 5.4, Fiber 1.5, Sugar 2.2, Protein 9.2

SALMON PESTO FOCACCIA SANDWICHES



Salmon Pesto Focaccia Sandwiches image

I'm lucky I don't ever have to use canned salmon, so I use grilled fresh salmon leftovers for this great sandwich. My recipe source here is the Alaska Seafood Marketing Institute who acknowledged Edwina Gadsby of Great Falls, Montana. This recipe was 1 of 6 winners of the "LUV SALMON SO MUCH" recipe contest & it's a winner in my book too. This makes a very good brunch or luncheon item, but is also esp good for TO GO occasions because of its easy portability & the fact the sandwinches can be made up to 6 hrs in advance. Enjoy!

Provided by twissis

Categories     Lunch/Snacks

Time 15m

Yield 4 Sandwiches, 4 serving(s)

Number Of Ingredients 8

1 (14 3/4 ounce) can salmon
1/2 cup pesto sauce
1/2 cup red onion (finely chopped)
1/3 cup sun-dried tomato (oil-packed & chopped)
4 tablespoons mayonnaise (reduced fat)
2 teaspoons lemon peel (finely shredded)
1 focaccia bread (8-in round or 1 12-in French bread)
romaine lettuce leaf (as desired)

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



Salmon- Pesto Focaccia Sandwiches image

Make and share this Salmon- Pesto Focaccia Sandwiches recipe from Food.com.

Provided by abloom69

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

14 3/4 ounces canned salmon or 14 3/4 ounces canned salmon
1/2 cup prepared pesto sauce
1/2 cup sweet onions or 1/2 cup red onion, finely chopped
1/3 cup sun-dried tomato packed in oil, chopped
3 tablespoons mayonnaise (can use reduced fat)
2 teaspoonlemons, zest
1/4 teaspoon salt
1 (8 inch) round focaccia bread or 1 (12 inch) French bread
1 bunch romaine lettuce leaf

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



Pesto Focaccia Sandwich image

Make and share this Pesto Focaccia Sandwich recipe from Food.com.

Provided by SkinnyMinnie

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 large focaccia bread or 1 large ciabatta, loaf
1 (3 1/2 ounce) jar pesto sauce
1/2 lb ham, thinly sliced
1/2 lb turkey, thinly sliced
6 slices provolone cheese
1/2 small red onion, thinly sliced

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!

Nutrition Facts : Calories 325.2, Fat 19, SaturatedFat 9.6, Cholesterol 97, Sodium 1264.6, Carbohydrate 1.8, Fiber 0.1, Sugar 0.6, Protein 35.1

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