Five onion foccacia & roasted vegetable sandwich

4 servings

Ingredients

Quantity Ingredient
2.00 tablespoon olive oil
1.00 cup julienned onions
1.00 cup julienned red onions
1.00 cup julienned leeks
¼ cup julienned shallots
2.00 tablespoon chopped garlic
1 salt; to taste
1 freshly-ground black pepper; to taste
1.00 envelope active dry yeast -; (1/4 oz)
1.00 tablespoon sugar
1.00 cup warm water; about 110 degrees
1.00 teaspoon salt
3½ cup all-purpose flour
1.00 teaspoon vegetable oil
3.00 tablespoon kosher salt
1.00 red pepper; roasted, julienned
1.00 yellow pepper; roasted, julienned
1.00 small eggplant; roasted and sliced
1.00 medium beet; roasted, peeled,
1 ; and sliced
1.00 zucchini; roasted and sliced
1.00 yellow squash; roasted and sliced
½ cup roasted garlic aioli
½ pounds fontana cheese; sliced

Directions

Preheat the oven to 350 degrees. In a saute pan, heat the olive oil.

When the oil is hot, add the onions, leeks, and shallots. Saute for 15 minutes, or until the onions are caramelized. Stir in the garlic.

Season with salt and pepper. Remove from the heat. Using an electric mixer with a dough hook, whisk the yeast, sugar, and warm water together, for 2 minutes to dissolve the yeast. Add the onions mixture. Add the salt and flour. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook. Grease a mixing bowl with the vegetable oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1½ hours. Turn the dough out onto a baking sheet. Punch the dough and press the dough out to form the size of the pan. Place dough in pan and sprinkle with kosher salt. Cover the dough and allow to double in size, about 45 minutes. Bake the dough for 30 to 35 minutes or until the dough is golden-brown. Slice the bread into 8 to 12 pieces, depending on desired size of the sandwich.

Divide the roasted vegetables between the sandwiches. Spread each piece of foccacia with the aioli. Build each sandwich, using all the vegetables and cheese. Place the sandwiches on a baking sheet and place in the oven. Bake for 5 to 8 minutes, or until the sandwiches are hot and the cheese is melted. This recipe yields 4 to 6 sandwiches.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A05 broadcast 01-23-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-22-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000

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