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Focaccia sandwich with bologna
Focaccia sandwich with bologna Focaccia sandwich with bologna
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Focaccia sandwich with bologna

Filed under: Brunch, Collation, Dinner, Entertaining, Lunch



preparation time

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Cooking time

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On your swimming pool's official inauguration day, invite the family and serve sandwiches like these made with focaccia and bologna. You may have trouble getting your guests to leave at party's end!

ingredients

  • 700 g Olymel bologna, thinly sliced
  • 400 g provolone cheese, sliced
  • 10 ml (2 teaspoon) olive oil
  • 2 cups baby spinach
  • 1/2 cup dried tomato, julienned
  • 2 store-bought rosemary Focaccia bread
  • 90 ml (1/3 cup) pesto
  • 1400 g (1 2/5 kg) Olymel bologna, thinly sliced
  • 800 g provolone cheese, sliced
  • 20 ml (4 teaspoon) olive oil
  • 4 cups baby spinach
  • 1 cup dried tomato, julienned
  • 4 store-bought rosemary Focaccia bread
  • 180 ml (3/4 cup) pesto
  • 2100 g (2 1/10 kg) Olymel bologna, thinly sliced
  • 1200 g (1 1/4 kg) provolone cheese, sliced
  • 30 ml (2 tablespoon) olive oil
  • 6 cups baby spinach
  • 1 1/2 cups dried tomatoes, julienned
  • 6 store-bought rosemary Focaccia bread
  • 270 ml (1 cup) pesto
  • 2800 g (2 4/5 kg) Olymel bologna, thinly sliced
  • 1600 g (1 3/5 kg) provolone cheese, sliced
  • 40 ml (8 teaspoon) olive oil
  • 8 cups baby spinach
  • 2 cups dried tomatoes, julienned
  • 8 store-bought rosemary Focaccia bread
  • 360 ml (1 1/2 cups) pesto
  • 350 g Olymel bologna, finely sliced
  • 1 store-bought rosemary focaccia bread
  • 200 g provolone cheese
  • 1 cup baby spinach leaves
  • ┬╝ cup dried tomatoes, cut into fine strips
  • 45 ml pesto
  • 25 ml (1 teaspoon) olive oil

instructions

  1. Cut focaccia into four parts and cut each quarter in half.
  2. Brush inside surfaces with olive oil and pesto.
  3. Fill sandwiches with dried tomato strips, cheese, bologna and spinach leaves. Cut each sandwich in half.
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