Roast Beef Focaccia Sandwich
Sliced roast beef, fontina cheese, lettuce, tomatoes and peppers stacked on sage focaccia with a garlic-mustard mayonnaise spread.
Yield: 24 servings
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1. Turn dough out onto lightly floured surface; sprinkle with sage. Knead dough to distribute sage evenly; let dough rest 5 minutes. Portion 3 pounds, 2 ounces dough into each of two, 12 x 18-inch baking pans.
Drizzle each pan with 3 Tablespoons oil and sprinkle with 1/2 Tablespoon salt. Let rise in warm place until almost doubled. Bake in 425°F oven 20 minutes until golden brown and hollow sounding when tapped. Remove from oven; set aside.
|Frozen bread dough, thawed||6 pounds|
|Sage, chopped||2/3 cup|
|Kosher salt||6 tablespoons|
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2. Combine all ingredients; cover and refrigerate.
|Garlic, minced||1/2 ounce|
|Lemon juice||3 tablespoons|
|Dried basil||4 1/2 teaspoons|
|Dijon-style mustard||2 tablespoons|
|Cayenne pepper||1/2 - 1 teaspoons|
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3. Cut each pan of focaccia bread 3 x 4. For each sandwich:
Cut 1 piece bread in half horizontally. Spread bottom half with 1 tablespoon mayonnaise mixture; top with 1/2 ounce lettuce, 3 ounces beef, 1 ounce cheese, 1-1/2 ounces tomatoes and 2 ounces peppers.
Spread cutside or remaining bread half with another tablespoon mayonnaise mixture; place on sandwich.
|Green leaf lettuce||12 ounces|
|Roast beef, sliced 1/8-inch thick||4 1/2 pounds|
|Fontina cheese, sliced 1/8-inch thick||1 1/2 pounds|
|Tomatoes, sliced 1/8-inch thick||2 1/4 pounds|
|Roasted red pepper, cut into strips||3 pounds|
Nutrition information per serving: 702 calories; 29 g fat(9 g saturated fat; 7 g monounsaturated fat); 106 mg cholesterol; 2591 mg sodium; 66 g carbohydrate; 4.3 g fiber; 43 g protein; 9.7 mg niacin; 0.7 mg vitamin B6; 3.3 mg vitamin B12; 7.0 mg iron; 38.0 mg selenium; 7.1 mg zinc; 105.1 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber