Start off cutting this monstrosity in half, horizontally. My favourite thing to put into my sandwiches as a spread is either hummus (which is quite healthy and flavourful) or avocado. However, Brian’s favourite spread on his sandwiches are mayo or butter. I stuck with butter this time around to compliment the meats and cheese.
You can literally put anything on this but I had left over salad greens so I started off with these.
The meats I used were Genoa Salami, Sopressata and Capicola (some of my favourite Italian deli meats) – I wish I had some proscuitto to go in this but I didn’t have time to go to the store. The cheese I used was a creamy havarti.
I roasted red peppers – quite easy to do – just wash em and then throw them into the oven with some olive oil and broil until the outer skin blackens. Let it cool and then peel the skin off and slice. These babies keep for a long time and taste even better the longer you keep em.
Finally, for a lil kick I love serving them with some pepperoncini…which never stays very long at my place!
1 focaccia bread – cut in half to make then cut again for portions
Spread: Mustard, Mayo, Butter or Hummus
Greens: Use left over salad greens or any greens will do
Meats: Salami, Sopressata, Capicola, Proscuitto are great for this sandwich
2 Red Peppers Roasted (see below)
Basically, you can throw anything into this sandwich, use leftovers or whatever is in your fridge!
Roasting Red Peppers:
Red Peppers (1-2 for one sandwich is good, but you might want to make a whole batch!)
1. Turn the oven to broil.
2. Wash your red peppers and then sprinkle them with olive oil on a flat, oven safe pan. (You can slice them if you want, but it might be harder to take the skin off)
3. Roast in the oven until the skin begins to blister and turn black.
4. Remove from the oven and let cool completely.
5. When cool, peel the outer skin.
6. Serve and use, or store in a little more olive oil in an airtight container in the fridge.