Garden Focaccia

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
12 servings

This vegetarian sandwich gets an extra punch of flavor from roasted onion aioli and herbed goat cheese. Both serve as a creamy counterpoint to the crunchy slices of raw cucumber, red onion rings, shredded carrots and red bell peppers. 

Ingredients

1 1/2 cups Roasted Onion Aioli (recipe follows)   
12 squares focaccia (6-inch square)
6 oz. herbed goat cheese      
1 1/2 lb. cucumber, thinly sliced    
15 oz. onion, thinly sliced    
9 oz. carrots, shredded      
1 1/2 lb. red bell peppers, julienned

Roasted Onion Aioli
3 cups chopped yellow onions
2 tbsp. olive oil
Salt and pepper, to taste
3/4 cup light mayonnaise
2 tbsp. mashed roasted garlic
2 tsp. smoked paprika

Steps

  1. Prepare Roasted Onion Aioli; set aside.
  2. Split focaccia squares and spread inside of each top half with 1 tbsp. Roasted Onion Aioli.  Spread inside of each bottom half with 1 oz. herbed goat cheese.
  3. Place 6 cucumber slices, 2 slices red onion, 1/4 cup shredded carrot and 1/4 cup red peppers on bottom of each focaccia.  Place remaining half of focaccia on top and press firmly to secure.

Roasted Onion Aioli
Preheat oven to 400F. In bowl, combine onions, olive oil, salt and pepper; mix well. Transfer to sheet pan and roast in oven 30 to 35 min., stirring occasionally, or until golden and very tender. Cool and finely chop. Mix together mayonnaise, roasted onions, mashed garlic and smoked paprika until blended. Place in covered container and refrigerate at least 2 hr. before serving.
Yield: 1 1/2 cups

Source: Recipe and photo courtesy of National Onion Association

More From FoodService Director

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

Industry News & Opinion

Industry veteran Joseph Fassler, 75, passed away on Dec. 1 after fighting cancer.

Dedicating over 50 years to foodservice, Fassler was the former president and CEO of Phoenix-based Restaura Inc., as well as a former chair of the National Restaurant Association and its Educational Foundation . In addition, he served on the advisory board for Northern Arizona University’s School of Hotel and Restaurant Management, and on the board of Oklahoma State University’s College of Human Environmental Sciences.

Fassler was given numerous awards throughout his career, including IFMA’s...

Industry News & Opinion

New York’s Department of Labor is seeking to overhaul the pay rules for foodservice employees and other workers whose job schedules might be tweaked at the last minute.

The proposals are a twist on the predictable-schedule laws that have been cropping up across the country. New York’s suggested rule changes look to protect call-in employees, or staff members who essentially are on standby to come into work if a shift is particularly busy. Although that setup is more of a convention in retailing, many restaurants also use that model, particularly during holiday seasons or on busy...

FSD Resources