Print
Email
Add a photoServings: 4
Ingredients
- 1 x Rosemary and Onion Focaccia split horizontally
- 1/2 c. Panera Bread Dipping Sauce for Bread
- 1 lb hard Italian salami thinly sliced
- 1/2 lb fresh baby spinach leaves
- 1 x red onion thinly sliced
- 3/4 lb Provolone cheese thinly sliced
Directions
- Spread dipping sauce on the top and bottom of the focaccia. Arrange half of the cheese slices on the bottom piece of the focaccia. Add in a layer of the spinach, salami, red onion and the other half of the cheese. Place the top of the focaccia on the sandwich and cut the sandwich in quarters.
- Spray a large, heavy skillet with nonstick cooking spray and heat over medium heat. Add in the sandwiches to the pan. Press down frequently and firmly with the back of a spatula, till the bread is toasted, about 3 to 4 min. Carefully turn the sandwiches over and heat the other sides, again pressing firmly with the spatula for an additional 3 to 4 min.
- This recipe yields 4 sandwiches.
- Comments: Our Rosemary and Onion Focaccia is the perfect partner for this colorful and zesty Italian sandwich.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 4 servings | |
| Calories 779 | |
| Calories from Fat 545 | 70% |
| Total Fat 61.06g | 76% |
| Saturated Fat 28.03g | 112% |
| Trans Fat 0.0g | |
| Cholesterol 148mg | 49% |
| Sodium 3343mg | 139% |
| Potassium 811mg | 23% |
| Total Carbs 7.46g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.21g | 1% |
| Protein 48.78g | 78% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
