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Mediterranean Egg Salad in Focaccia
Yield: 12 servings (1 sandwich)
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Focaccia bread, not browned |
2 loaves |
9 in. diam. |
| Olive oil |
- |
3 Tbsp. |
| Kosher salt |
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1/2 tsp. |
| Coarse ground pepper |
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1/4 tsp. |
| Fresh basil, chopped |
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2 Tbsp. |
| Vinaigrette Dressing |
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| Olive oil |
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2/3 cup |
| Apple cider vinegar |
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1/3 cup |
| Dijon mustard |
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2 tsp. |
| Sugar |
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1 1/2 tsp. |
| Pepper |
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1 1/2 tsp. |
| Curry powder |
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1/2 tsp. |
| Fresh parsley, minced |
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1/3 cup |
| Egg Salad |
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| Hard-cooked eggs, sliced or chopped |
1 lb. 12 oz.* |
16 Large |
| Capers, drained |
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3 Tbsp. |
| Feta cheese, crumbled |
2 oz. |
1/2 cup |
| Roasted red peppers, drained and diced |
2 oz. |
1/2 cup |
| Roma tomatoes, each cut in 6 slices |
12 oz. |
6 large |
| Fresh basil leaves |
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24 large |
DIRECTIONS
- Heat oven to 400°F. Brush Focaccia with oil. Sprinkle with 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 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.
*If using peeled, hard-cooked egg product.
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