Sandwich & Soup Or Salad Recipe

Prepare bread

Preheat oven or toaster oven to 375°F (190°C). Halve the focaccia loaf lengthwise and use half for the sandwich. Brush the cut sides lightly with 1 tbs olive oil mixed with minced garlic. Toast in the oven for 4–6 minutes until slightly crisp and warmed through.

Assemble sandwich

On the bottom half of the warmed focaccia layer sliced fresh mozzarella, roasted red peppers, and prosciutto or roasted turkey. Season with salt and black pepper. Add arugula or mixed greens and finish with a drizzle of balsamic glaze or vinaigrette. Close with the top half of the focaccia, press gently, and slice in half if desired.

In a medium saucepan or skillet, melt 1 tbs butter with 1/2 tbs olive oil over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until softened and caramelized, about 20–25 minutes. Sprinkle 1/4 tsp sugar over the onions after 10 minutes to aid caramelization.

When onions are deep golden, sprinkle 1 tsp flour over them and cook for 1 minute, stirring. Pour in 2 tbs white wine (if using) and scrape up any browned bits. Add 2 cups beef broth, thyme, and bay leaf. Bring to a simmer and cook 10 minutes to develop flavor. Season with 1/4 tsp salt and 1/8 tsp black pepper. Remove bay leaf.

Preheat broiler. Ladle soup into an ovenproof bowl, top with baguette slice(s) or focaccia croutons, and sprinkle 1/2 oz grated Gruyère cheese over the bread. Place under the broiler until cheese is melted and bubbly, 2–4 minutes. Serve hot alongside the half sandwich.

In a small saucepan, heat 1 tsp olive oil over medium heat. Add 1/4 cup finely chopped onion and 1/2 tsp minced garlic; cook until onion is translucent, about 3–4 minutes.

Add 1 cup crushed tomatoes and 1 cup vegetable or chicken broth. Stir in 2 tbs heavy cream, 1/4 tsp sugar, 1/4 tsp salt, and 1/8 tsp black pepper. Bring to a gentle simmer and cook 8–10 minutes to meld flavors.

Taste and adjust seasoning. If desired, stir in torn fresh basil leaves just before serving. Serve hot with the half sandwich.

In a mixing bowl combine 2 cups mixed market greens, 1/4 cup cucumber slices, 1/4 cup halved cherry tomatoes, 1 tbs thinly sliced red onion, and 2 tbs carrot ribbons.

Drizzle 1 tbs balsamic vinaigrette over the salad, season with 1/8 tsp salt and 1/8 tsp black pepper, and toss gently to coat. Plate and serve alongside the half sandwich.

Place 2 cups chopped romaine in a bowl. Add 1 tbs Caesar dressing and 1/2 tsp fresh lemon juice, then toss to coat evenly.

Top with 1 tbs grated Parmesan and 1/4 cup croutons. Season with 1/8 tsp black pepper, toss lightly, and serve with the half sandwich.