Summer Grilled Focaccia Sandwich with Salted Herbs from Bas-Saint-Laurent
An original recipe from Stéphanie Ross
Photo credit: Nathalie Charron
The perfect recipe for sunny lunches and gourmet picnics! Fresh and colourful, this grilled focaccia sandwich is sure to please. Salted Herbs from Bas-Saint-Laurent add a delicious touch that enhances every bite with ease.
Preparation
15 min
Ingredients
- 1 small individual focaccia, sliced in half horizontally
- Extra virgin olive oil (or virgin camelina oil)
- Fresh Lime and Salted Herbs Sauce
- Grilled vegetables of your choice: zucchini, red bell pepper and red onion
- 1 pinch Dehydrated Salted Herbs from Bas-Saint-Laurent
- Crumbled feta cheese or bocconcini, to taste
- Arugula, to taste
- Freshly ground pepper, to taste
- Optional: grilled chicken or sliced steak
Preparation
- Lightly brush the focaccia with oil, then grill for a few minutes on the barbecue, in a skillet or in the oven until lightly golden.
- Spread the Fresh Lime and Salted Herbs Sauce inside the focaccia. Layer the grilled vegetables, then season evenly with a pinch of Salted Herbs and freshly ground black pepper, to taste. Top with feta cheese and arugula.
Close the sandwich, cut in half and serve immediately.
- Tip
- For an extra touch of flavour and richness, drizzle a little extra virgin olive oil or virgin camelina oil inside the sandwich just before serving.
