When I was in college, I practically lived off of sandwiches. My roommates and I got pretty creative with the different sandwiches we would make using the same ingredients. Over the years I have gotten more adventurous with my sandwich ventures- leaving behind my favorite sourdough and white bread for far more sophisticated ones.
I can never tire of sandwiches. Be it a simple peanut butter and jelly or a fancy artisanal sandwich handcrafted with only the best local and seasonal harvest- a sandwich always make a great meal (or snack).
Last month, I made this parmesan tomato focaccia for The Chic. I liked it so much that I made it again. Instead of serving the bread alone, I decided to make it into a sandwich! Talk about indulgence. Focaccia is already good on its own, but its even better when made into a sandwich. This grilled zucchini, crispy bacon, provolone, pesto and tomato sandwich is a winner! There are so many flavors going on in this sandwich that I’m not really quite sure what to name it. Any suggestions? Any thoughts would be appreciated!
parmesan tomato focaccia- ingredients and recipe here
grilled zucchini slices
crispy bacon strips
sliced provolone cheese
Plate the focaccia sandwich like a restaurant and serve it with a choice of an apple or a couple cookies. I choose the cookie, assuming its a freshly baked chocolate chip cookie.
Summer may be over but al fresco dining is still thriving here in Los Angeles. This sandwich is great grilled in a panini press, but it’s also perfect at room temperature– making it a perfect takeaway meal.