This sandwich is a dream come true.
If I could eat it every day for the rest of my life, I would.
Although I haven’t made my favorite sandwich for many months, I’ve thought about it often.
Roasted seasonal vegetables.
Freshly baked Black Olive and Rosemary Focaccia.
Gooey Swiss cheese.
What could be better?
I know, having enough for dinner and leftovers for lunch tomorrow!
Let me walk your through the bread baking.
It could not be easier.
If you are afraid of yeast breads, start here.
Focaccia is almost fool proof.
Now for a few veggie shots!
It helps to create so much more appreciation for the food I eat.
Beware though, this is a messy sandwich!
Black Olive and Rosemary Focaccia
Makes 8 servings
- 1 packet active dry yeast
- 1/2 tsp. sugar
- 1 1/2 cups warm water
- 1 3/4 cups all-purpose flour
- 1 3/4 cups whole wheat flour
- 1 1/2 tsp. sea salt
- sprinkle onion powder
- sprinkle garlic powder
- 10 black olives, pitted and chopped
- 1/2 Tbsp. rosemary
- 1/2 tsp. Italian seasoning
- Proof the yeast in a small warm bowl by mixing the yeast, sugar and water then allowing to sit 10 minutes, or until bubbly.
- Mix together the flours, salt, olives, onion powder and garlic powder. Create a well in the center and pour in the proofed yeast.
- Stir with a wooden spoon until combined then turn out onto a floured surface and kneed for a few minutes, until smooth and elastic.
- Form dough as desired and place on a lightly oiled baking sheet and allow to rise in a warm place for 40 minutes.
- Poke dents into the surface with your finger and drizzle lightly with olive oil. Sprinkle crushed Italian seasonings and rosemary onto the dough.
- Bake at 375 F (190c) for 30-40 minutes, or until golden brown.
Roasted Vegetables Sandwich
Makes 4 sandwiches
- 1 eggplant, sliced lengthwise
- 1 zucchini, sliced lengthwise
- 1 red onion, sliced into rings
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
- drizzle of olive oil
- seasoned salt
- Italian seasoning
- 4 Tbsp. mayonnaise
- 1 clove garlic, pressed
- 4 slices Swiss cheese
- Char the whole peppers over an open flame or grill until completely black. Put into a bowl and cover with plastic wrap until cooled. Using a paper towel, rub the charred skin off of the peppers. Core and deseed.
- Toss all cut vegetables in the olive oil, salt and seasoning. Spread out on a baking sheet and bake in the oven at a high temperature until tender.
- For the spread, mix the mayo and garlic and set aside.
- To assemble the sandwiches, spread the mayonnaise on the fresh bread and layer the prepared vegetables. Top with cheese and enjoy either hot or cold.
Color is all around me right now. Autumn, here you come!
If you haven’t already, please pop over to Tina’s blog to participate in her Blogger Bake Sale and help raise money for the Leukemia and Lymphoma Society.
If you live in Europe, please bid on the two items I’m donating, Nutella Cookies and Turtle Brownies.