Mushroom Focaccia Sandwich

I’m about to talk about Bakers Square.

Do Bakers Square restaurants still exist in the USA?

I’m not so sure.

I vaguely remember several branches going out of business.

Has the whole operation gone belly up?

Someone please answer me.

I’m not sure I’ll be able to sleep tonight unless I know.

Anyone?

For as long as I can remember, visits to Bakers Square involved one meal and one meal only.

The Chicken Focaccia Sandwich.

Sautéed mushrooms and red onions, a grilled chicken breast, Swiss cheese and honey mustard sauce served on warm focaccia bread with a side of seasoned fries.

Once I became a vegetarian, I didn’t give up the Bakers Square Chicken Focaccia tradition.

It just became: sautéed mushrooms and red onions, Swiss cheese and honey mustard served on warm focaccia bread with a side of seasoned fries.

Dinner tonight was a new and improved version of my favorite sandwich from the restaurant chain which might not exist anymore.

Tofu Mushroom Focaccia Sandwich

Ingredients

• 2 servings of focaccia bread, toasted
• drizzle of olive oil
• 1 block smoked tofu, drained and sliced
• 2 cups mushrooms, chopped
• 2 small red onions, sliced
• Italian seasoning to taste
• Seasoned salt to taste
• 2 slices Swiss cheese
• 2 Tbsp. honey mustard

Method

1. Warm the olive oil in a non-stick pan. Sautee the onions, mushrooms and tofu with the spices until golden brown.
2. Toast the focaccia bread. Place the cheese on the hot bread, top with the sautéed mixture. You can either spread the honey mustard on the sandwich or use it as a dipping sauce.

 

This sandwich is so tasty and easy.

When you can make this in 15 minutes, who needs Bakers Square anyways?

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Roasted Vegetable Focaccia Sandwich

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.

Garlic mayonnaise.

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.

Proof the yeast

Mix together the flours, salt, Italian seasoning, garlic and onion powders and olives.

Make a well and pour in the proofed yeast.

Kneed dough until smooth then form into mini loaves.

  After rising, poke dents, drizzle with olive oil (less than I did here,) and sprinkle with the rosemary and Italian seasoning.

Bakes until golden, slice and enjoy!

Now for a few veggie shots!

  Charred peppers just chillin’ out.

 Veggie assortment

The Herb Salt I use, seasoned salt is the most similar in the US.

There really is something magical about enjoying a delicious meal completely made from scratch.

It helps to create so much more appreciation for the food I eat.

Beware though, this is a messy sandwich!

 Beautiful even as it falls apart on my plate.

Yum!

Black Olive and Rosemary Focaccia

Makes 8 servings

Ingredients

• 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

Method

1. Proof the yeast in a small warm bowl by mixing the yeast, sugar and water then allowing to sit 10 minutes, or until bubbly.
2. Mix together the flours, salt, olives, onion powder and garlic powder. Create a well in the center and pour in the proofed yeast.
3. Stir with a wooden spoon until combined then turn out onto a floured surface and kneed for a few minutes, until smooth and elastic.
4. Form dough as desired and place on a lightly oiled baking sheet and allow to rise in a warm place for 40 minutes.
5. Poke dents into the surface with your finger and drizzle lightly with olive oil. Sprinkle crushed Italian seasonings and rosemary onto the dough.
6. Bake at 375 F (190c) for 30-40 minutes, or until golden brown.

Roasted Vegetables Sandwich

Makes 4 sandwiches

Ingredients

• 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

Method

1. 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.
2. 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.
3. For the spread, mix the mayo and garlic and set aside.
4. 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.

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