Focaccia Sandwich with Grilled Squash, Goat Cheese, and Basil

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Serves

4

Introduction

This dinner is for frazzled days! In 30 minutes, dinner is served using the delicious leftovers from the weekend menu. You merely warm the focaccia and squash, and assemble the sandwich. The sandwich is subject to all kinds of variations of cheeses and vegetables.

Ingredients

	1	frozen 10-inch Focaccia
	1½	cups Grilled Zucchini and Summer Squash
	2	Tbsp. Pesto Oil (see Grilled Zucchini and Summer Squash)
	5	oz. fresh white goat cheese
	½	cup loosely packed fresh basil leaves

Steps

1. Place the frozen focaccia, unwrapped, in the oven. Turn the oven to 300°F. Heat for 20 to 30 minutes. Meanwhile, place the grilled squash in a baking dish and warm it in the oven along with the focaccia. When the bread has defrosted all the way through and is slightly warm, remove it from the oven and slice it in half horizontally. Place the top back in the turned-off oven to keep warm while assembling the rest of the sandwich.
2. Spread the pesto oil on the bottom of the focaccia. Top with the warm squash. Crumble the goat cheese over the squash. If the basil leaves are large, tear them in half and then sprinkle them on top of the sandwich. Cover with the warm top, cut into wedges with a serrated knife, and serve immediately.

Notes

• Don’t worry about exact amounts. A little more or less goat cheese or vegetables is fine.

Copyright © 2006–2008 Culinate, Inc. All rights reserved.