Herbes de Provence Focaccia Sandwich {with Roasted Veggies}

Not to worry, there is no goose fat in this recipe! Although the French do use it quite frequently, I opted for good old fashioned olive oil and unsalted butter.

A few years back I was assigned to make this sandwich for my friend's 40th birthday celebration! Boy, was it FUN! It was a French themed party. Lots of white, black and pink baloons, candles everywhere, fun fizzy drinks, placecards and fancy glasses on the beautifully set table, this sandwich, homemade pumpkin soup, a yummy salad and lemon poppyseed cake with raspberry buttercream frosting and HOT tea.

We listened to Fred Astaire and Ginger Rogers and talked until it was time to pick up our children from school. What a fun way to spend the day!



Herbs De Provence Focaccia Sandwich {with Roasted Veggies}

¼ of an eggplant

Sea salt

Olive oil

Unsalted butter

1 9 inch round loaf of focaccia {store bought or homemade}

*If you are using storebought, after sandwich is assembled, brush the top with olive oil and sprinkle with Herbes de Provence

¼ cup Best Food Mayonnaise

1 clove of garlic

¼ cup basil pesto {Trader Joe's}

4 slices of Provolone cheese

¼ cup of roasted red peppers {Trader Joe's}

¼ lb. deli garlic turkey


*If making your own focaccia bread, bake two batches and use one half for the top of your sandwich and the other half for the bottom.

*Store bought focaccia may be sliced in half horizontally.

*Slice eggplant into half horizontally. Cut into half. Make ½ inch half moon slices and salt them. Let salt absorb into the eggplant for about 30 minutes. This will give added flavor and draw extra water out.

*Cook in a bit of unsalted butter and olive oil. Make sure to use a good pan so they don’t stick. They will brown. Set aside.

*Make your garlic mayonnaise by adding 1 minced clove of garlic to the mayonnaise. Set aside in your fridge until you are ready to assemble your sandwich.

*Spread bottom half with garlic mayonnaise.

*Spread top half with pesto{I use Trader Joe's Genova pesto}

*Add deli turkey on top of mayonnaise and place slices of Provolone cheese to top.

*Add cut up slices of roasted red pepper to top of pesto and place roasted eggplant on top of that.{I use Trader Joe's Fire Roasted Yellow and Red Peppers}

*Place top and bottom together and wrap sandwich with tin foil. Bake at 350* for about 10 minutes until warmed through and cheese starts to melt.

*Slice into wedges! Serve and enjoy!

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foodie friday

, this chick cooks, at the picket fence, stone gable

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