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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 | 1/2 tsp. | |||||
| Coarse ground pepper | 1/4 tsp. | |||||
| Fresh basil, chopped | 2 Tbsp. | |||||
| Vinaigrette Dressing | ||||||
| Olive oil | 2/3 cup | |||||
| Apple cider vinegar | 1/3 cup | |||||
| Dijon mustard | 2 tsp. | |||||
| Sugar | 1-1/2 tsp. | |||||
| Pepper | 1-1/2 tsp. | |||||
| Curry powder | 1/2 tsp. | |||||
| Fresh parsley, minced | 1/3 cup | |||||
| Egg Salad | ||||||
| Hard-cooked eggs, sliced or chopped | 1 lb. 12 oz.* | 16 Large | ||||
| Capers, drained | 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 | 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.