Vegetarian baked focaccia sandwich recipe with provolone cheese, artichoke hearts and sun-dried tomatoes. This is a Mediterranean-inspired sandwich, prepared on focaccia bread and baked to melt the two cheeses. If you want a gourmet vegetarian sandwich, this is it! Be sure to use a good quality and fresh focaccia bread to make this vegetarian sandwich.
Recipe and photo courtesy of The Wheat Foods Council
Ingredients:
- 1 loaf focaccia
- 2 tablespoons Italian dressing
- 6 slices provolone cheese
- 1 green pepper, sliced
- 1 6 ounce jar marinated artichoke hearts, drained and sliced
- 1/3 cup marinated sun-dried tomatoes, drained
- 1 teaspoon dried basil
- 6 slices Muenster cheese
Preparation:
Pre-heat oven to 375 degrees.
Cut focaccia into 6 serving pieces. Slice each piece lengthwise; spread Italian dressing on cut surfaces.
Place bottom layer of each serving piece, cut side up, on large sheet of aluminum foil. Layer with provolone cheese, bell pepper strips, artichoke hearts and sun-dried tomatoes. Sprinkle with basil.< Top with Muenster cheese and remaining half of focaccia; wrap with foil.
Bake about 20 minutes or until sandwich is hot and cheese is melted.
Makes six baked focaccia sandwiches.
