Easy Gourmet Brunch Recipe: Focaccia Bread Sandwich

Focaccia Bread Sandwich with Mediterranean Vegetables, Rosemary, Caramelized Onions and Sprouts

I love to pamper myself, and I love brunch! Especially well-made, fragrant, gourmet, big-menu brunch consisting of juices, fruit, paninis, pancakes, crepes, cappuccinos, om nom nom... What a great way to start a weekend! 

But at the same time, I don't want to spend two hours on a Saturday morning compiling such a feast. So, I decided to experiment with a recipe that is a brunch-version of something I have already made, something quick but tasty, healthy and of course awesome! A sandwich with Mediterranean vegetables and balsamic caramelized onions! I paired it with imported guava and a cup of hot cappuccino. This can be made grilled as a panini too!

Time: 20 mins
Serves: 2

You'll need:
- 1 loaf of focaccia bread (try a flavor like sundried tomato or herbs)
- 2 natural cheese slices
- Colored peppers- red, green, yellow- chopped length-wise
- Handful of frozen corn (optional)- thawed
- Balsamic Vinegar
- 1/4 cup sprouts- boiled/ready to eat
- 1 medium sized red onion- cut into thin rings
- A handful of cherry tomatoes- halved
- 1 twig of rosemary- stem discarded and leaves chopped
- Mustard sauce (optional)
- Extra Virgin Olive Oil
- Butter

How to:
1. Slice the focaccia bread into 4 slices, around 6 inches long.
2. Lightly toast the bread on both sides on a flat non-stick pan with butter.
3. Lay out on a plate. Very lightly coat the underside of the top slices with mustard sauce. On each of the bottom slices, lay a slice of cheese.
4. On the same pan, lay out the onion slices and spread a spoon of balsamic vinegar, Toss to spread evenly and let them caramelize on medium heat. They shouldn't be totally charred, but caramelized to a deep brown on both sides evenly.
5. Lay the onion rings on the cheese.
6. On the same pan, lay out peppers, corn, cherry tomatoes, rosemary and 1/2 tsp olive oil. Toss to coat evenly and let them cook for 1-2 minutes until tomatoes become soft but not mushy.
7. In the meanwhile, lay 1-2 spoons of sprouts on the sandwiches on top of onions.
8. Lay the vegetables when cooked on the sandwich.
9. Put the other slices of bread on top and serve immediately.
10. Did you notice I didn't use even a bit of salt or any other condiment? I like the mix of subtle flavors of balsamic, vegetables, rosemary and mustard sauce, and I really never feel extra salt is needed in this recipe. What do you think? Comment below!

Bruschetta on Focaccia Bread with Onions Caramelized in Balsamic Vinegar, Cherry Tomatoes, Rosemary and Peppers

For the Day 2 of my Italian Food Week, I decided to try an appetizer. Once again, this was an experiment, but I guess one can hardly go wrong with combining so many delicious things! This bruschetta is very easy and fast to make, and totally addictive! I got so addicted to it that I made it everyday for the whole week. I think it is a perfect little appetizer to have when I am super hungry after office and need a quick fix.

I had it with kalamata olives and an amazing white wine from Marques de Riscal, that I recently bought in memory of my trip to the winery as a Graduate School of Design student. It went pretty well with the bruschetta and made a good accompaniment to my meal.

Another interesting thing I would like to write about is the fragrance. It has the whole caramelized balsamic with fresh rosemary and tomatoey fragrance going on when you make it. It is just so pleasing and smile-inducing. And it is so colorful. Okay, I hope that makes everyone hungry enough and now I’ll move on to the recipe already!

Time: 15 minutes

Serves: 1-2

You’ll need:

4 slices of Focaccia bread

½ Medium sized red onion

Peppers of different colors: red, yellow, green- a quarter of each medium-sized pepper

1 twig of fresh rosemary

A handful of cherry tomatoes

2 tsp balsamic vinegar

1 tsp extra virgin olive oil

Prep:

1. Chop onion lengthwise, each of the peppers into small ½” pieces, and cherry tomatoes into halves longitudinally.

2. Separate the rosemary leaves from the twig and chop them coarsely.

3. Heat a skillet for a couple of seconds on medium-high, and put the onions on it. Pour 1-2 tsp balsamic vinegar on it and toss so the onions are well-coated with it. Let them caramelize for about 4-5 minutes or until they begin to get charred, tossing ocassionally.

4. Just when they begin to get charred, remove them from the skillet and set aside.

5. Pour 1 tsp olive oil on a fresh skillet placed on low heat. Place the rosemary, peppers and cherry tomatoes and toss well so the veggies are well-coated. You can use the same skillet if you want the veggies to have a balsamic flavor as well.

6. Cook for about 5 minutes more, tossing ocassionally, until the cherry tomatoes are softer and start to lose their firm shape but the peppers are still crunchy.

7. Remove the veggies from the skillet and set aside. Mix with the onions.

8. Place the slices of focaccia bread on the same skillet to heat it slightly on low flame. Turn to the other side carefully so as to not break it. Heat for about 30 seconds on each side.

9. Set the bread slices on a plate. Divide the veggies equally into four and place on the bread.

10. Eat!