Pressed foccacia sandwich
I made this sandwich in many variations when catering lunches. It’s a family favorite for picnics, tailgating – movie or otherwise – or roadtrip meals.
- 1 8-10-inch plain or herbed round foccacia
- About 1lb. meat such as thinly sliced steak, roasted or grilled chicken, ham, salami, mortadella, roast beef, etc. Or use grilled tofu or portabellas.
- 12 thin slices of cheese, approximately 8 oz. – provolone, cheddar, pepper-jack, Swiss, or other cheese.
- 2 roasted red bell peppers, peeled, seeded, and left in large pieces
- 2 large handfuls of salad arugula OR mixed baby lettuces
- Approximately ½ c. Italian salad dressing, or other vinaigrette
the foccacia horizontally in half with a long bread knife. Separate the
halves and pull out as much of the interior as possible while still
leaving an intact shell.
Shake the dressing to combine; then brush the inside of each half with the sauce. The bread should be covered, but don’t use so much that the bread gets soggy.
Cover each focaccia half completely with half the cheese.
Cover the inside top focaccia half with the peppers, then top them evenly with the chicken, steak, salami, portabellas, roast beef, ham, etc.
Mound the arugula or lettuce evenly over the meat or mushrooms/tofu. Lightly press the cheese into the bottom bread half to keep it in place and then invert it over the greens. Cover the sandwich with plastic wrap and place a heavy weight over it (an iron skillet is ideal). Let stand for at least ½ hour and up to 1 hour at room temperature.
Cut into six wedges and serve. Can be made several hours before, refrigerated. It even keeps well overnight, although the greens will be somewhat wilted. This can also be made with rolls or sub buns for individual sandwiches.