Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Mediterranean Egg Salad in Focaccia 2005
Food Management Staff
March 1, 2005
1 Min Read
FM Staff
YIELD: 12 (1 sandwich) servings
SANDWICH
2 loaves (approx. 9" diameter) focaccia bread, not browned
3 Tbsps. olive oil
1/2 tsp. kosher salt
1/4 tsp. coarse ground pepper
2 Tbsps. chopped fresh basil
VINAIGRETTE
2/3 cup olive oil
1/3 cup apple cider vinegar
2 tsp. dijon mustard
11/2 tsps. sugar
11/2 tsps. pepper
1/2 tsp. curry powder
1/3 cup minced fresh parsley
EGG SALAD
16 large/1 lb. 12 oz. *hard-cooked eggs, sliced or chopped
3 Tbsps. capers, drained
1/2 cup/2 oz. feta cheese, crumbled
1/2 cup/2 oz. roasted red peppers, drained and diced
6 large/12 oz. roma tomatoes, each cut in 6 slices
24 large fresh basil leaves
*If using peeled, hard-cooked egg product.
Heat oven to 400°F. Brush focaccia with oil. Sprinkle on salt, pepper, and basil.
Bake 3 to 4 minutes to seal herbs to bread. Cool slightly.
Cut each loaf into 6 wedges. Slice each wedge in half.
Prepare vinaigrette: place all vinaigrette ingredients in food processor. Pulse 2 to 3 times. Cover and refrigerate until service.
Prepare egg salad: combine eggs, capers, feta, and red peppers in mixing bowl. Gently stir in dressing. Cover and refrigerate until service.
For each serving, place 3 slices tomato over focaccia. Portion about 1/2 cup salad over tomato. Cover with top slice of focaccia.
Garnish with basil leaves as desired. Serve immediately or refrigerate.
Photo: American Egg Board
Read more about:
RecipesAbout the Author
You May Also Like
