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Focaccia Bread Sandwich recipe
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Focaccia Bread Sandwich Recipe

This sandwich is best made in the summer months with all the fresh garden vegetables, herbs, and farmers market finds. It's a great fridge clean out recipe too. If you have some leftover protein or vegetable scraps they can be tossed right on the sandwich for a unique variation each time you make a Focaccia Bread Sandwich.
Course Main Course, Salad, Side Dish, Snack
Cuisine American
Keyword Easy Summer Recipe, Farmers Market, Farmers Market Recipe, Focaccia Bread, Focaccia Sandwich, Fresh Bread, healthy, quick, Sandwich Recipe, simple, Summer, Vegetarian, Veggies
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Author Making It Midwest - Emily

Ingredients

  • Focaccia Bread - sliced and toasted.
  • Fresh or dried herbs basil, oregano, dill, thyme, rosemary
  • Spicy Mayo mayonnaise and sriracha
  • Cheese of choice
  • Veggies of choice lettuce, cucumber, bell pepper, use what you have!
  • Protein bacon, deli turkey, grilled chicken, Italian meats

Instructions

  • Slice the bread longways and toast both sides with olive oil or butter. Its large and oddly shaped so stove top skillet works best.
  • Apply sauces. Slather mayo and siracha on both sides.
  • Add herbs. Load it with herbs. If you think you are putting on too many herbs, put more.
  • Add protein. If you add bacon it will always taste better.
  • Add veggies.
  • Slice sandwich into four equal sections. Can be sliced into smaller sections with excellent knife precision :).
  • What you don’t eat, wrap it in tinfoil. When you are ready to eat the rest put it in the oven for 10 minutes or enjoy cold.