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Recetas en Español

Recetas en Espanol

Grilled Focaccia Golden Sandwiches

Serving Size: 3 servings

Ingredients

• 2 cups thinly sliced fennel bulb

• 2 tablespoons plus 1 teaspoon Filippo Berio Olive Oil, divided

• 2 6-inch focaccias

• 1 1/2 cups shredded or grated mozzarella cheese

• 1 tablespoon thinly sliced fresh sage

• 1 tablespoon chopped fresh thyme

• 2 small Roma tomatoes, thinly sliced, ends discarded

• 3 ounces prosciutto, sliced very thin

• Freshly ground black pepper to taste

Cooking Instructions

1. Blanch fennel in salted boiling water for 3 to 5 minutes until tender; drain. Heat 1 tablespoon of olive oil in a nonstick skillet on medium-high. Add fennel and saute for 1 minute or until lightly browned.

2. Cut each focaccia in half, horizontally. Sprinkle cheese on cut sides of the bottom halves. Follow with an even layer of sage and thyme. Arrange fennel, tomato, and prosciutto over sage and thyme; sprinkle with pepper. Top with the remaining 2 focaccia halves.

3. Brush the outsides of sandwiches, using 1 tablespoon of olive oil. Coat a nonstick skillet with remaining teaspoon of olive oil and heat over medium heat until hot. Place sandwiches in skillet. Cook 3 minutes on each side, pressing down with a metal spatula until sandwiches are golden. Cut each sandwich into 3 wedges.

Recipe provided by Jim Coleman

This Recipe brought to you by Filippo Berio

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Grilled Focaccia Golden Sandwiches

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