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Roast Beef Focaccia Sandwich
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
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, thawed6 pounds
Sage, chopped2/3 cup
Kosher salt6 tablespoons
2. Combine all ingredients; cover and refrigerate.
Mayonnaise3 cups
Garlic, minced1/2 ounce
Lemon juice3 tablespoons
Dried basil4 1/2 teaspoons
Dijon-style mustard2 tablespoons
Cayenne pepper1/2 - 1 teaspoons
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 lettuce12 ounces
Roast beef, sliced 1/8-inch thick4 1/2 pounds
Fontina cheese, sliced 1/8-inch thick1 1/2 pounds
Tomatoes, sliced 1/8-inch thick2 1/4 pounds
Roasted red pepper, cut into strips3 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
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