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Five Onion Foccacia and Roasted Vegetable Sandwich (Emeril Lagasse) Recipe

Five Onion Foccacia and Roasted Vegetable Sandwich (Emeril Lagasse) Recipe

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Five Onion Foccacia and Roasted Vegetable Sandwich (Emeril Lagasse)

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Ingredients:

Serving

2 tbsp olive oil
1 cup julienned onions
1 cup julienned red onions
1 cup julienned leeks
1/4 cup julienned shallots
2 tbsp chopped garlic
salt and black pepper
1 envelope (1/4-oz) active dry yeast
1 tbsp sugar
1 cup warm water (about 110 degrees f)
1 tsp salt
3 1/2 cups all-purpose flour
1 tsp vegetable oil
3 tbsp kosher salt
1 red pepper , roasted and julienned
1 yellow pepper , roasted and julienned
1 small eggplant , roasted and sliced
1 medium beet , roasted, peeled and sliced
1 zucchini , roasted and sliced
1 yellow squash , roasted and slice
1/2 cup mayonnaise with 2 cloves roasted garlic mashed in
1/2 lb sliced fontina

Directions:

In a saute pan, heat the olive oil. When the oil is hot, add the onions, leeks, and shallots. Saute for 15 minutes, or until the onions are caramelized. Stir in the garlic. Season with salt and pepper. Remove from the heat.
Using an electric mixer with a dough hook, whisk the yeast, sugar, and warm water together, for 2 minutes to dissolve the yeast. Add the onion mixture. Add the salt and flour. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook. Grease a mixing bowl with the vegetable oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours.
Turn the dough out onto a baking sheet. Punch the dough and press the dough out to form the size of the pan. Place dough in pan and sprinkle with kosher salt. Cover the dough and allow to double in size, about 45 minutes.
Preheat the oven to 350 degrees F. Bake the dough for 30 to 35 minutes or until the dough is golden brown.
Slice the bread into 8 to 12 pieces, depending on desired size of the sandwich. Spread each side of roll with the aioli. Divide the roasted vegetables and cheese evenly between each sandwich.
Put the sandwiches on a baking sheet and bake in the oven until the sandwiches are hot and the cheese is melted, for about 5 to 8 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	974.15 Kcal (4079 kJ)
Calories from fat	432.3 Kcal
		% Daily Value*
Total Fat	48.03g	74%
Cholesterol	77.31mg	26%
Sodium	2431.03mg	101%
Potassium	746.32mg	16%
Total Carbs	104.4g	35%
Sugars	10.89g	44%
Dietary Fiber	10.42g	42%
Protein	31.44g	63%
Vitamin C	129.2mg	215%
Iron	1.6mg	9%
Calcium	367.8mg	37%

Amount Per 100 g
Calories	197.8 Kcal (828 kJ)
Calories from fat	87.78 Kcal
		% Daily Value*
Total Fat	9.75g	74%
Cholesterol	15.7mg	26%
Sodium	493.6mg	101%
Potassium	151.53mg	16%
Total Carbs	21.2g	35%
Sugars	2.21g	44%
Dietary Fiber	2.11g	42%
Protein	6.38g	63%
Vitamin C	26.2mg	215%
Iron	0.3mg	9%
Calcium	74.7mg	37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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