Recipe courtesy of Tregaye Fraser
Recipe courtesy of Tregaye Fraser
Show:
Mom Wins
Cheesy Pressed Sandwich
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 246
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 14 g
- Cholesterol
- 45 mg
- Sodium
- 417 mg
- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 246
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 14 g
- Cholesterol
- 45 mg
- Sodium
- 417 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray generously with the olive oil spray.
- Split the focaccia horizontally and cut into 4 sandwich bread-size portions. Put the bottom of each sandwich cut-side up on the prepared baking sheet. To each piece of focaccia, add 1/3 cup each of the Cheddar, chicken, asparagus, potatoes and mozzarella, then top with 1 slice Gouda. Top with the remaining slices of focaccia.
- Spray the tops of the bread generously with the olive oil spray and cover with a sheet of foil. Put a baking sheet on top and weigh it down with a cast-iron skillet. Bake until the cheese is melted and the bread is golden, about 20 minutes.
Cook’s Note
You can substitute raw spinach, cooked kale or even string beans for the asparagus.
