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!

Fresh Homemade Tomato Soup Recipe

Indian Tomato and Coriander Soup with Coconut Milk

The easiest recipe, which serves as a good alternative to the classic tomato basil soup. This is my go-to soup for when I'm sick, or don't have any other ideas, or when I have a bunch of tomatoes lying in the fridge. I've been making this soup for a long time without coconut milk, so I'd say that's optional, but I added it this time for experiment'a sake and it worked well to give it a subtle twist. 

Serves: 2

Time: 25 mins 

What you'll need:

- 4 medium-sized tomatoes, coarsely chopped

- 1 cup milk

- 1 medium sized onion, coarsely chopped

- 2 small cloves of garlic, chopped

- Coriander leaves from 4-6 stems

- 2 tbsp coconut powder

- Spices (cardamom seeds, red chilli powder, cumin seeds, cumin powder, turmeric)

- salt and pepper

- Extra virgin Olive oil and butter

How to:

1. Heat 1/2 tbsp olive oil in a pan with 1 sp butter on medium heat. 

2. Add cardamom seeds from 1 cardamom and a couple of cumin seeds. Also add chopped garlic.   

3. When the cumin seeds start to sputter, add onions while stirring occasionally. 

4. Cook until onions are evenly golden brown. Then add tomatoes. 

5. Turn the heat to low. Add a pinch of red chilli powder and turmeric. 

6. Cook for about ten minutes, stirring occasionally, until the tomatoes become mushy. Add 1/2 tsp salt (or to taste) and a pinch of pepper and cumin powder. Add a cup of water. Mix well, turn the heat off and let it cool. 

7. While the mixture cools, mix coconut powder in 1/2 cup warm water. Set aside.

8. When the mixture has cooled, transfer to a blender along with coriander leaves and blend into a smooth paste. The coriander leaves should appear in bits and not totally disappear.

9. Transfer to a pot on medium-high flame. Mix 1 cup milk to the soup. Stir well and bring to a boil. 

10. Stir in coconut milk and keep cooking until desired thickness is achieved and the soup looks well-blended and uniform. Add extra salt/pepper if needed. Serve hot.