← Back to Search Results
broiling Italian
Focaccia Sandwich with Tomatoes and Peppers

Photo by:
Comments: 0
 

Recipe

Buy a thick focaccia at your bakery and use it to make these Italian-style vegetarian sandwiches.

Yield: Makes 4 sandwiches
Prep time: 20 Mins, Plus Cooling
Cooking time: 20 Mins

Ingredients

  • 2 orange or yellow bell peppers, or 1 of each
  • 1 large focaccia, preferably with garlic and rosemary
  • 4 tbsp sun-dried tomato paste
  • 8 ripe tomatoes, halved
  • 2 tbsp extra virgin olive oil
  • Salt and freshly ground black pepper
  • 8 oz (225g) fresh mozzarella, thinly sliced
  • About 16 large basil leaves

Directions

 

1. Preheat the broiler. Line the broiler pan with aluminum foil. Grill the peppers, turning occasionally, until their skins are blackened and blistered. Leave the broiler on.

2. Wrap the foil around the peppers, folding over the edges to make a tightly sealed parcel. Let cool.

3. Slice the focaccia in half vertically with a long serrated knife. Cut the focaccia into quarters. Toast in the broiler on both sides. Spread the cut sides with the sun-dried tomato paste.

4. Line the broiler pan again with foil. Place the tomatoes on the pan, cut sides up, and drizzle with the olive oil. Season with the salt and pepper. Broil for about 5 minutes, or until the tomatoes have softened but are not falling apart.

5. Meanwhile, peel and seed the peppers, and cut the flesh into thick strips. Arrange the tomato halves and pepper slices on the focaccia bottoms. Top with the mozzarella and a few basil leaves, whole or torn, and drizzle over any oil and juices from the broiler pan. Place the remaining focaccia halves on top and serve immediately.

Notes

Time saver: If you are short on time, use roasted peppers from the delicatessen instead of grilling your own.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

670kcal (34%)
382mg (38%)
204mg (340%)
221mcg RAE (7%)
1104mg
93mg
31g
12g
8g
89g
45mg (15%)
1548mg (64%)
9g (45%)
23g (35%)
6mg (34%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
new-american-table New American Table
by Marcus Samuelsson
food-to-live-by Food to Live By
by Myra Goodman
flavor Flavor
by Rocco DiSpirito
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
lucid-food Lucid Food
by Louisa Shafia
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?