Best 6 Pesto Focaccia Sandwich For Six Recipes
Sandwiches are a great lunch or dinner option that can be easily customized to your liking. In this recipe, we will show you how to make a delicious pesto focaccia sandwich for six people. We will use fresh pesto, ripe tomatoes, creamy mozzarella cheese, and flavorful roasted chicken to create a sandwich that is both satisfying and flavorful. We will also provide tips on how to assemble the sandwich and how to store it for later. So whether you are packing lunch for a picnic or feeding a hungry family, this pesto focaccia sandwich is sure to be a hit!
Here are our top 6 tried and tested recipes!
PESTO FOCACCIA SANDWICH
The fillings for your sandwiches are baked into the bread here, making this an easy picnic option. To make it veggie, look for a vegetarian pesto
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Snack
Time 1h10m
Number Of Ingredients 7
Steps:
- Put the flour, yeast and 1 tsp salt in a large bowl, ensuring the yeast and salt don't touch. Pour in 350ml lukewarm water and the olive oil, and bring together with a spoon to form a wet, elastic dough. If using a stand mixer, knead for 5 mins or until the dough stops sticking to the side of the bowl. If kneading by hand, knead for 10 mins on a lightly floured surface.
- Put the dough in a lightly oiled bowl, cover with a clean, damp tea towel and leave to rise for 1 hr or until doubled in size.
- Line a 20 x 30cm roasting tin with a piece of crumpled baking parchment. Cut the dough in half and press, as lightly as possible, one half into the roasting tin, stretching it out to fill the tin. Cover with the basil, mozzarella and pine nuts, then spread out the other half of the dough and place on top. Cover and leave to rise for 1 hr or until light and puffy.
- Meanwhile, heat oven to 200C/ 180C fan/gas 6. Once risen, press indents with your fingers into the top of the dough. The dough is ready if the indents stay; if they bounce back, leave the dough for longer. Fill the indents with pesto, then sprinkle with a little flaky sea salt and drizzle with a little olive oil.
- Bake on the top shelf of the oven for 25-30 mins, without opening the oven door, until golden.
- Transfer to a wire rack and leave to cool completely. Take to your picnic whole and slice into 10-12 sandwiches when serving.
Nutrition Facts : Calories 258 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium
PESTO FOCACCIA SANDWICH FOR SIX
Make and share this Pesto Focaccia Sandwich for Six recipe from Food.com.
Provided by Kizzikate
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cut bread in half horizontally, using a serrated knife.
- Spread pesto evenly over cut sides of bread.
- Layer ham and next 3 ingredients evenly over bottom half. Top with remaining bread half.
- Wrap in aluminum foil.
- Bake at 450 for 10 minutes. Cut into six wedges.
PORTABELLA, PESTO FOCACCIA SANDWICH
Wait til you taste this sandwich - it is hearty enough to serve for dinner. I have said serves 4 but it depends on your appetite. Recipe is from the column "The Chopping Block" by Philomena Corradeno tweaked by Bergy
Provided by Bergy
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brush the mushrooms with oliveoil and grill or broil them , cap side down until they are brown & cooked.
- Turn them over and place a slice of cheese in each cap, cook until the cheese starts to soften.
- While the mushrooms are cooking warm the foccacia bread.
- Cut the foccacia bread in two so you have a large hamburger bun.
- Place the portabellos on the bottom half of the bread, divide the pesto between the 4 caps, top with tomato slices, add lettuce, cover with top half of the bread and cut into 4 pices.
- Enjoy.
Nutrition Facts : Calories 197.9, Fat 16.2, SaturatedFat 6.9, Cholesterol 29.4, Sodium 180.1, Carbohydrate 5.4, Fiber 1.5, Sugar 2.2, Protein 9.2
SALMON PESTO FOCACCIA SANDWICHES
I'm lucky I don't ever have to use canned salmon, so I use grilled fresh salmon leftovers for this great sandwich. My recipe source here is the Alaska Seafood Marketing Institute who acknowledged Edwina Gadsby of Great Falls, Montana. This recipe was 1 of 6 winners of the "LUV SALMON SO MUCH" recipe contest & it's a winner in my book too. This makes a very good brunch or luncheon item, but is also esp good for TO GO occasions because of its easy portability & the fact the sandwinches can be made up to 6 hrs in advance. Enjoy!
Provided by twissis
Categories Lunch/Snacks
Time 15m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 8
Steps:
- Clean salmon of any bony material & place in a med bowl. Add pesto, onion, tomatoes, mayo & lemon peel. Mix well.
- Split bread choice in half. Layer lettuce leaves on bottom half of bread. Top w/salmon mix & top of bread.
- Cut into 4 pieces. Serve immediately or cover w/plastic wrap & refrigerate up to 6 hrs before serving.
SALMON- PESTO FOCACCIA SANDWICHES
Make and share this Salmon- Pesto Focaccia Sandwiches recipe from Food.com.
Provided by abloom69
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place salmon in a medium bowl.
- Add pesto, onion, tomatoes, mayonnaise, lemon zest and salt, mix well.
- Split bread in half, layer lettuce leaves on bottom half of bread, top with salmon mixture and top of the bread.
- Cut into 4 and serve immediatly or wrap in plastic wrap and refrigerate up to 6 hours before serving.
PESTO FOCACCIA SANDWICH
Make and share this Pesto Focaccia Sandwich recipe from Food.com.
Provided by SkinnyMinnie
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450ยบ.
- Cut bread in half horizontally using a serrated knife.
- Spread pesto evenly over the cut sides.
- Layer ham, turkey, cheese and onion evenly over the bottom half of the loaf, the top with the other half.
- Wrap in aluminum foil and bake for 10 minute.
- Cut into wedges and enjoy!
Nutrition Facts : Calories 325.2, Fat 19, SaturatedFat 9.6, Cholesterol 97, Sodium 1264.6, Carbohydrate 1.8, Fiber 0.1, Sugar 0.6, Protein 35.1
Tips:
- For the best flavor, use fresh basil and garlic. If you don't have fresh basil, you can use dried basil, but the flavor will be less intense.
- Pine nuts are the traditional nut used in pesto, but you can substitute other nuts, such as walnuts or almonds, if you prefer. You can also use seeds instead of nuts, such as sunflower or pumpkin seeds.
- To make the focaccia bread, you can use a stand mixer or mix the dough by hand. If you're using a stand mixer, be careful not to over-mix the dough, as this will make it tough.
- When assembling the sandwich, be sure to spread the pesto evenly over the bread. You can also add other toppings, such as sliced tomatoes, mozzarella cheese, or roasted vegetables.
- If you're making the sandwich ahead of time, wrap it tightly in plastic wrap and store it in the refrigerator for up to 24 hours. When you're ready to serve, let the sandwich come to room temperature for about 30 minutes before unwrapping it.
Conclusion:
This pesto focaccia sandwich is a delicious and easy-to-make meal that is perfect for lunch or dinner. The pesto is flavorful and creamy, and the focaccia bread is soft and fluffy. The sandwich is also very versatile, and you can add other toppings, such as sliced tomatoes, mozzarella cheese, or roasted vegetables, to suit your taste. Whether you're making it for a quick lunch or a casual dinner, this pesto focaccia sandwich is sure to be a hit.
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