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 mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Appetizer, Bread, Snack
Cuisine Italian
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
- ⅓ cup parsley leaves
- 1 handful cashew nuts
- 5 tbsp olive oil
- sat, pepper
Additionally
- 2 focaccia pieces
- 2 handfuls arugula
- parmesan cheese
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.
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