Focaccia Sandwich

Lunch/Dinner

Feb 10

Written By Graphic Designer

NUTRITIONAL INFORMATION

Calories: 443kcal
Carbohydrates: 50g
Protein: 16g
Fat: 20g
Saturated Fat: 5g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 4g
Cholesterol: 27mg

Sodium: 1398mg
Potassium: 132mg
Fiber: 2g
Sugar: 2g
Vitamin A: 720IU
Vitamin C: 10mg
Calcium: 115mg
Iron: 1mg

RECIPE SOURCE

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RECIPE INFORMATION

PREP: 10 minutes
COOK TIME: 1 minute
TOTAL TIME: 11 minutes

YIELD: 2 servings

NOTES

To give the sandwich some slick, I use a tablespoon of basil pesto slathered on the top and bottom slice. Homemade is the ultimate in freshness and can’t be beaten. But if you have an open jar that needs using up, go ahead.

Storage: Wrap them tightly so the filling can’t fall out and so no air is trapped inside, then put them in the fridge until tomorrow

INGREDIENTS

1 piece focaccia bread (3inch X4inch piece)

2 tbsp basil pesto better homemade

2 slices mortadella or ham

2-3 slices salami

25g/1 oz sliced fresh mozzarella

1 roasted pepper from a jar or artichokes

1 handful arugula/rocket

PREPARATION

Split the focaccia in half lengthwise. Spread the basil pesto on each slice of bread.

Layer the ingredients in any order you desire. Serve.

Graphic Designer