Focaccia Bread & Open-Faced Grilled Veggie Sandwiches with Garlic Feta Aioli

Yeah, these sandwiches are as good as they sound. I snagged the recipe from my friend Nicole, so everyone should thank her for this addictive combo!
 Ignore my gross pan..focus on the fresh baked goodness here 🙂

Foccacia Bread

Yield: 2 loaves (8 servings each)

INGREDIENTS
2 T. active dry yeast
2 t. sugar
3 c. all-purpose flour
2 t. salt
1/4 c. chopped fresh rosemary (or 3 t. dried rosemary)
2 t. garlic powder
2 T. plus 2 t. olive oil
1 1/4 c. warm water
Pepper

DIRECTIONS
Preheat oven to 450 degrees. Spray a cookie sheet and sprinkle with cornmeal.
In a medium bowl, combine yeast, sugar, flour, salt, and herbs. Add water and oil. Mix by hand or in a large mixer until the dough forms a pliable ball. Knead for 10 mins.
Divide dough into two balls and flatten on cookie sheet (over cornmeal). Spread evenly until dough forms an 8-inch circle that is 1/4 inch thick.
Press down with fingertips to make dimples; sprinkle with rosemary and salt. Drizzle evenly with olive oil and grind fresh pepper over all.
Bake for 15 mins. until crisp and golden. Eat right away or freeze in large zip-top plastic bags for 3 to 6 months.
To serve:
Warm in microwave for 30 seconds. Dip pieces of bread into a small dish of balsamic vinegar mixed with olive oil, salt, and fresh ground pepper

California Grilled Veggie SandwichAdapted from Allrecipes.com “California Grilled Veggie Sandwich” by Heather JohnsonMake Foccacia Bread for this sandwich. It is quick and easy to bake and MAKES this sandwich!

The veggies for this sandwich can be grilled OR broiled. Both variations are explained below.

INGREDIENTS
1/4 cup light mayonnaise
3 cloves garlic, minced (or 1.5 tsp minced garlic)
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) foccacia bread pieces
1/2 cup crumbled feta cheese

DIRECTIONS
1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2. Preheat the grill for high heat.
3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don’t burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches or use both pieces of bread for one sandwich.

OR

1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2. Turn oven to broil, arrange bell peppers, zucchini, onion and squash pieces on broiler pan. Brush both sides of veggies with olive oil. Place under broiler and broil for 2-3 minutes per side. Remove from broiler and set aside. (The veggies may need to be broiled longer…just keep an eye on them and take them out when they are tender.)
3. Spread some of the mayonnaise mixture on the top of each piece of bread, and sprinkle each one with feta cheese. Place under the broiler for 2-3 minutes until the bread is warmed and the cheese is slightly melted. Remove from broiler and layer with the veggies. Eat as open faced grilled sandwiches or use both pieces of bread for one sandwich.

Leave a Reply

Your email address will not be published. Required fields are marked *