Garden Focaccia
| Serves | 12 |
|---|---|
| Ingredients | Bread, Vegetables, Cheese |
| Day Part | Dinner, Lunch |
| Menu Part | Sandwich/Wrap |
| Cuisine Type | American |
Source: Recipe and photo courtesy of National Onion Association
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
- Prepare Roasted Onion Aioli; set aside.
- 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.
- 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