This sandwich was one of three we made for the Provo City Center LDS Temple VIP open house. We made approximately 15,000 sandwiches altogether, and approximately a third of them this Turkey Focaccia.

The recipe is simple, and everything can be made ahead and assembled last-minute, so this is a great recipe for a large family gathering, a reception, or just about any event when you need a “dressed-up” sandwich that looks as good as it tastes.

Focaccia Bread:

1. Start by making a batch of Crusty French Bread and allow it to rise until it is double in bulk. Next, instead of forming the dough into loaves, place the dough on a 10×15 inch baking sheet and use your fingers to push and spread the dough so that it covers the entire pan. (One recipe of Crusty French Bread will make enough for two pans of focaccia bread unless you like your focaccia quite thick.)

Tip: If the bread is difficult to work, let it rest for a few minutes, or pick up the dough and forcibly throw it onto the counter to relax it (takes all your frustrations out too!).

2. Melt one square butter (or margarine) and stir in 1 tablespoon of Italian seasoning (we like Johnny’s Great Caesar Garlic Spread).

3. Generously brush about half the butter mixture over the unbaked crust, being careful not to let puddles of butter form (the bread won’t raise as well under butter puddles). Note: Most focaccia recipes call for using your fingers to punch holes over the surface of the bread and use oil instead of butter. I usually don’t bother with the holes and I like butter better.

4. Let rise until double in bulk and then bake at 375-400 degrees for 20-25 minutes or until top is golden brown.

5. Again brush the crust with the melted butter. Cool on a wire rack and then cut it into squares (3 rows x 5 rows per pan or 4 x 6 or whatever size you prefer).

Tip: At this point, you can freeze the bread for later use if preferred.

6. Once you make the squares into sandwiches (see suggestions below), cut diagonally into triangles for a nice presentation.

You are going to layer on some delicious sandwich toppings next. Is your mouth watering yet?

Layers of fresh turkey, ham or chicken, avocado, cheese, crisp lettuce and a guacamole-mayo dressing add up to make this sandwich taste even better than it looks.

Foccacia Finger Sandwiches

 

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Delicious focaccia bread topped with an assortment of sandwich toppings and served party style.

Author: Joyce L. Whiting

Recipe type: Sandwiches

Serves: 60

Ingredients

• One recipe of Crusty French Bread
• 1 square butter, melted
• 1 Tbsp. Italian seasoning - Johnny's Great Caesar Garlic Spread preferred (available at most Costco stores)
• ½ cup mayonnaise
• ½ an 8-oz. carton of guacamole
• 1 bunch leafy lettuce
• 30 slices cheese (Jack, Havarti, or Swiss preferred)
• 30 slices tomato, thinly sliced
• 30 slices cooked turkey breast or chicken cut about ¼ inch thick (I like Costco's Kirkland oven-roasted turkey, usually found by the pre-cooked ham)

Instructions

1. Mix ½ cup mayonnaise with ½ cup guacamole.
2. Slice the bread squares through the middle horizontally and spread the bottom half with the mayo-guacamole mix.
3. Layer on cheese, tomato, lettuce, and turkey (cheese and turkey are less likely to make the bread soggy so place them next to the bread with the tomatoes and lettuce between them).
4. Slice the square diagonally through the middle to make two triangles. Secure each triangle with long piks to make sandwich easier to pick up.
5. Place the sandwiches on a serving tray covered with a bed of lettuce and refrigerate until serving time.
6. Makes 60 triangle sandwiches
7. Variations: Add a slice of pre-cooked bacon and/or avocado or replace the guacamole with a teaspoon of picante sauce. You can also replace the turkey with slices of chicken.
8. Bake a turkey breast and slice it rather than using deli turkey. It’s so much better tasting. As an alternative, use Costco's oven-baked turkey roasts.
9. Pro Tip: To slice the avocado, cut around the avocado vertically. Twist the avocado halves in opposite directions to break into halves. Remove the pit. Insert a paring knife just under the skin at the small end of each avocado half; gently pull the skin away from the avocado – no need to use a peeler if the avocado is ripe. Remove the pit and slice the avocado. If you are using large avocados, slice the avocados into fourths instead of halves before peeling.
10. If your avocados are not quite ripe, place them in a 200-degree oven for about 5 minutes or place them in a brown paper bag with a banana and/or apple. They ripen overnight with the bag method.

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Try  this simple method for slicing avocados:

If you have extra focaccia left over, try this tasty Herb Mix with Dipping Oil:

Focaccia Dipping Oil/Herb Mix

 

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A delicious blend of herbs perfect for dipping warm artisan breads.

Author: Joyce L. Whiting

Recipe type: Appetizer

Ingredients

• 1 Tbsp. dried minced garlic
• 1 Tbsp. dried rosemary, crushed
• 1 Tbsp. dried oregano
• 2 tsp. dried basil
• 1 tsp. crushed red pepper flakes
• ½ tsp. salt
• ½ tsp. coarsely ground pepper

Instructions

1. In a small bowl, combine all ingredients.
2. Store in an airtight container in a cool dry place for up to 6 months.
3. When ready to serve, combine 4 teaspoons herb mix with 1 tablespoon water in a microwave-safe bowl.
4. Microwave, uncovered, on high for 10-15 seconds.
5. Drain excess water and add ¼ teaspoon freshly ground black pepper.
6. Transfer to a shallow serving plate; add ½ cup olive oil and stir.
7. Yield: ¼ cup

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