Welcome to The Culinary Professional Recipe Collection.
Vegetarian Focaccia Sandwich
Category: Sandwiches, cold
Equipment: Sheet tray, chef’s knife
No. Servings: 10
Serving Size: 1 sandwich
Yield: 10 sandwiches
Ingredients
10 pc.
focaccia bread, 4 x 4 in. (10 x 10 cm)
2 Tbsp.
sun-dried tomatoes, finely chopped†
5 ea.
large portobello mushroom caps, rinsed and dried
2 Tbsp.
extra virgin olive oil
4 Tbsp.
fresh basil, chiffonade
4 fl. oz.
* mayonnaise
1 ea.
small red onion, thinly sliced
15 oz.
marinated canned artichoke hearts, cut into quarters
20 oz.
roasted red pepper
20 oz.
* Provolone cheese, sliced
Method
1
Soften sun-dried tomatoes in hot water (about 30 minutes). Drain water and squeeze tomatoes to expel excess water.
2
Rub the portobello caps with olive oil. Season the caps with salt and black pepper. Place on a sheet tray, gill side up.
3
Bake mushrooms in a 400°F (204°C) oven for four minutes. Turn mushrooms and cook until they soften (about five minutes).
4
Slice cooled mushrooms into 1/4 in. (1 cm) slices. Season with salt and black pepper if necessary.
5
Cut the focaccia pieces in half horizontally.
6
Mix sun-dried tomato, basil, and mayonnaise together. Spread on the cut surfaces of both pieces of the focaccia.
7
Layer sandwich with portobello, red onion, artichoke, red pepper, and Provolone cheese.
8
**Top sandwich with other piece of focaccia, wrap, and refrigerate at or below 41°F (5°C) until service.
Nutrition Information
Calories
739
Fat (g)
36
Protein (g)
28
Carbohydrate (g)
76
Cholesterol (mg)
44
Sodium (mg)
1724
Key
* =
Time/Temperature Control for Safety Food
** =
Critical Control Point
† =
Ingredient/Method Note
Note
If sun-dried tomatoes are not available, 3 Tbsp. (45 mL) well-cooked tomato concassé can be substituted. It is not necessary to soak the tomato concassé.