Warm Cheese and Portabella Salad Focaccia Sandwiches

Ingredients

  • 12 ounces plain or herb focaccia or ciabatta bread, cut in 4 pieces
  • ½ teaspoon minced garlic
  • 1 ½ cups lightly packed radish or onion sprouts, sunflower sprouts, pea shoots, or micro greens
  • 1 medium yellow or green zucchini, very thinly sliced lengthwise, preferably with a mandoline
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt
  • 1 medium yellow or green zucchini, very thinly sliced lengthwise, preferably with a mandoline
  • + 19 more ingredients
    • 2 teaspoons fresh lemon juice
    • ½ teaspoon kosher salt
    • ½ pound teleme* or brie cheese, at room temperature
    • 2 teaspoons fresh lemon juice
    • ½ pound teleme* or brie cheese, at room temperature
    • 1 portabella mushroom (1/4 lb.), sliced 1/4 in. thick
    • 12 ounces plain or herb focaccia or ciabatta bread, cut in 4 pieces
    • 1 ½ cups lightly packed radish or onion sprouts, sunflower sprouts, pea shoots, or micro greens
    • Salad
    • Salad
    • 1 ½ teaspoons minced fresh marjoram
    • 1 ½ teaspoons minced fresh marjoram
    • ½ teaspoon minced garlic
    • ¼ teaspoon freshly ground black pepper
    • Sandwiches
    • Sandwiches
    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon extra-virgin olive oil
    • 1 portabella mushroom (1/4 lb.), sliced 1/4 in. thick

1. Preheat broiler. Make portabella salad: In a medium bowl, combine oil, lemon juice, marjoram, salt, garlic, and pepper. Add portabella; gently toss to coat. Just before serving, mix in zucchini.2. Make sandwiches: Split bread and set, cut sides up, in a rimmed baking pan. Broil until golden, 1...

View full recipe at My Recipes

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