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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 18 |
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I often rely on this recipe when hosting a casual holiday party. It's a marvelous meatless sandwich that makes each gathering special.—Elizabeth Dumont, Boulder, Colorado Ingredients:
1 jar (8 ounces) roasted sweet red peppers, drained |
1 cup pimiento-stuffed olives |
1 cup pitted ripe olives |
1 cup giardiniera |
3/4 cup olive oil, divided |
1/4 cup packed fresh parsley sprigs |
3 tablespoons white wine vinegar |
4 garlic cloves, halved |
1-1/2 teaspoons salt, divided |
1/2 teaspoon pepper, divided |
1 pound sliced fresh mushrooms |
1 large onion, thinly sliced |
2 tablespoons butter |
1 cup king arthur unbleached all-purpose flour |
1 medium eggplant, cut into nine slices |
3 loaves (10 ounces each) focaccia bread |
2 large tomatoes, sliced |
9 slices provolone cheese |
9 slices part-skim mozzarella cheese |
Directions:
1. In a food processor, combine the red peppers, olives, giardiniera, 1/4 cup oil, parsley, vinegar, garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and process until blended; set aside.
2. In a large skillet, saute mushrooms and onion in butter and 1/4 cup oil. Remove and keep warm.
3. In a large resealable plastic bag, combine flour and remaining salt and pepper. Add eggplant, a few slices at a time, and shake to coat. In the same skillet, cook eggplant in remaining oil for 2-3 minutes on each side or until golden brown.
4. Split each loaf of focaccia in half lengthwise. Spread reserved olive mixture over each focaccia bottom; top with eggplant, mushroom mixture, tomatoes and cheeses.
5. Place on a baking sheet. Broil 2-3 in. from the heat for 2-4 minutes or until cheese is melted. Replace focaccia tops. Cut each loaf into six wedges. Yield: 18 servings.
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