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Grilled focaccia sandwiches
Grilled focaccia sandwiches
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Transform a simple sandwich into a gourmet masterpiece with special ingredients.
Ingredients:
  • 3 red capsicums, quartered, deseeded
  • 9.20 gm olive oil
  • 3 zucchini, thinly sliced lengthways
  • Salt & freshly ground black pepper
  • 1 rosemary & sea salt focaccia, split (see related recipe)
  • 3 drained marinated artichokes, quartered
  • 12 slices mild pancetta
  • 12 baby bocconcini, drained, thickly sliced
  • 50g baby spinach leaves
Instructions:
  • Preheat the grill on high. Arrange capsicum, skin-side up, on a baking tray and grill about 6cm from the heat source for 5-6 minutes until charred and blistered. Remove from grill and place in a bowl, cover with foil, and rest for 5 minutes to make peeling the skin easier. Peel the skin off the capsicum before use.
  • Heat the oil in a hot frying pan, add zucchini slices, and cook for 2 minutes on each side until they're beautifully golden and tender. Transfer to a bowl and season generously with salt and pepper.
  • Cut the focaccia lengthwise and then crosswise into thirds. Arrange the pieces split-side up on baking trays and toast under the grill for 2 minutes or until crispy.
  • Lay out half of the focaccia slices. Layer on capsicum, zucchini, artichoke, pancetta, bocconcini, and spinach. Finish with the remaining focaccia slices on top.
  • Preheat a non-stick frying pan over medium heat. Place half of the sandwiches in the pan and press down using a spatula. Cook for 2 minutes on each side until golden and heated through. Transfer to plates. Repeat process with the rest of the sandwiches. Serve right away.

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