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Focaccia Sandwich

Airy, salty and olive oil bathed focaccia filled with a couple of different layers of aromatic vegetables and spreads, accompanied by Parmesan cheese - what is there not to love!?
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Bread, Snack
Cuisine Italian
Servings 2 sandwiches

Ingredients
  

Roasted vegetables

  • 2 sweet red peppers
  • 2 handfuls cherry tomatoes
  • 7 garlic cloves
  • 1 onion
  • salt, pepper, olive oil

Basil spread

  • 1 cup basil leaves
  • cup parsley leaves
  • 1 handful cashew nuts
  • 5 tbsp olive oil
  • sat, pepper

Additionally

  • 2 focaccia pieces
  • 2 handfuls arugula
  • parmesan cheese

Instructions
 

Roasted vegetables

  • Wash peppers and tomatoes and place them in a baking tray. No need to cut them, you can bake them in one piece. Clean the onion and cut it into quarters or sixths, depending on the size of the onion. Add garlic cloves, unpealeed. Season with salt, pepper and olive oil and bake on 200 degrees Celsius (400F) for 30 minutes.
  • When vegetables are done, mash tomatoes roughly with a fork. Press each garlic clove with your fingers so that garlic comes out of its peel. Combine with tomatoes, this will be spread over the bread.
  • Remove skins and seeds from the peppers and pull the meat with your fingers to get larger chunks of roasted peppers.

Basil spread

  • Place all the ingredients in a food processor and blitz for a couple of times until it reaches the desired consistency.

Assembly

  • Cut the focaccia lengthwise. Spread tomato and garlic mixture on the lower half of the focaccia. First place arugula over it and then roasted pepper and onion. Top with some parmesan, freshly cracked pepper and olive oil. Take your basil spread and put about a tablespoon of it on the upper part of the sandwich.
Keyword bread, focaccia, sandwich, vegetable