Best 3 Pesto Focaccia Sandwich For Six Recipes

**Indulge in a Culinary Symphony of Pesto Focaccia Sandwiches: A Trio of Delights**

Immerse yourself in a culinary adventure with our enticing pesto focaccia sandwich trio, a symphony of flavors that will tantalize your taste buds. From the classic Pesto Focaccia Sandwich, a harmonious blend of creamy pesto, juicy tomatoes, and velvety mozzarella, to the tantalizing Roasted Red Pepper Pesto Focaccia Sandwich, a delightful combination of roasted red peppers, tangy goat cheese, and arugula, each sandwich is a masterpiece in its own right. And for those seeking a vegetarian delight, the Caprese Focaccia Sandwich awaits, a refreshing symphony of fresh mozzarella, ripe tomatoes, and fragrant basil, drizzled with balsamic glaze. Prepare to embark on a culinary journey that will leave your taste buds in awe, as we guide you through the simple steps to create these delectable sandwiches.

Let's cook with our recipes!

PESTO FOCACCIA SANDWICH

Pesto focaccia sandwich image

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

Ingredients

500g strong white flour
7g fast-action yeast
2 tbsp olive oil , plus a little extra
small pack basil , leaves picked
2 x 125g mozzarella balls
2 tbsp pine nuts , toasted
3 tbsp green pesto

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

BAKED DELI FOCACCIA SANDWICH

Baked Deli Focaccia Sandwich image

Pesto and focaccia bread make this pretty sandwich deliciously different from most deli sandwiches. This is great to serve at football parties and other group gatherings. -Mary Humeniuk-Smith, Perry Hall, Maryland

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 loaf (12 ounces) focaccia bread
1/4 cup prepared pesto
1/4 pound sliced deli ham
1/4 pound sliced deli smoked turkey
1/4 pound sliced deli pastrami
5 slices process American cheese
1/3 cup thinly sliced onion
1 small tomato, sliced
1/4 teaspoon Italian seasoning

Steps:

Cut focaccia horizontally in half; spread pesto over cut sides. On bread bottom, layer the ham, turkey, pastrami, cheese, onion and tomato. Sprinkle with Italian seasoning. Replace bread top; wrap sandwich in foil.Place on a baking sheet., Bake at 350° for 20-25 minutes or until heated through. Let stand for 10 minutes. Cut into wedges.

Nutrition Facts : Calories 240 calories, Fat 9g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 817mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein.

PESTO FOCACCIA SANDWICH FOR SIX

Pesto Focaccia Sandwich for Six image

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

Ingredients

1 loaf focaccia bread or 1 loaf ciabatta
1 (3 1/2 ounce) jar prepared pesto sauce
1/2 lb thinly sliced black forest ham
1/2 lb thinly sliced roasted turkey breast
6 slices provolone cheese
1/2 small red onion, thinly sliced

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.

Tips:

Use high-quality ingredients. This will make a big difference in the taste of your sandwich. Look for fresh, flavorful pesto, ripe tomatoes, and soft, chewy focaccia bread.
Don't be afraid to experiment. There are many different ways to make a pesto focaccia sandwich. Try adding different vegetables, cheeses, or meats to find your favorite combination.
Make it ahead of time. Pesto focaccia sandwiches are a great option for packed lunches or picnics. You can make them ahead of time and store them in the refrigerator for up to 3 days.
Serve it warm or cold. Pesto focaccia sandwiches can be served warm or cold. If you're serving them warm, heat them in the oven or on a grill until the cheese is melted and bubbly.

Conclusion:

Pesto focaccia sandwiches are a delicious and easy-to-make meal that can be enjoyed for breakfast, lunch, or dinner. They're perfect for picnics, parties, or simply a quick and tasty snack. With so many different ways to make them, you're sure to find a pesto focaccia sandwich that you'll love.