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!

Italian Cherry Tomato and Sundried Tomato Pesto Pasta Recipe

The Pasta of Everything

Maybe I have been watching too much of Stephen Hawking’s documentary, Into the Universe- The Story of Everything. And maybe just because I just went grocery shopping today and bought all the fresh veggies and so I couldn't resist using them all in my pasta together. Either ways, I’m going to refer to it henceforth as The Pasta of Everything! Did it turn out well? For me, yes!! For you- well, I’ll let you decide… :)

Serves: 2

Prep Time: 45 min

You’ll need:

1 medium sized red onion

3 small cloves of garlic

Colored peppers- red, yellow and green

Kalamata olives

2 sprigs of fresh rosemary

1 small tomato

A handful of red teardrop tomatoes

3 spoonfuls of sundried tomato pesto

1 cup mini fusilli pasta

A handful of fresh mint leaves

1 tsp ricotta cheese

1 bay leaf

Seasoning- dried oregano flakes, salt, pepper

Extra virgin olive oil

1    1.       Cook the pasta as per packet instructions. Drain and set aside.
2.       Chop onions into small pieces, and mince the garlic. Separate the rosemary leaves and chop them into small pieces.
3.       Heat 2 tbsp extra virgin olive oil in a pan, and put in the bay leaf. After about 30 seconds, reduce the heat to low and add the fresh rosemary, onions and garlic. Let them cook till they are transluscent, stirring ocassionally. This should take about 7-8 minutes.
4.       While the onions are cooking, chop the colored peppers, about ¼ of each, into small 1” pieces.
5.       Add them to the pan after the onions are done, and let them cook and a couple of minutes, stirring ocassionally.
6.       Chop the tomato into medium sized pieces. Add it to the pan, too.
7.       Halve the kalamata olives and discard the seeds. Also chop the mint leaves.
8.       After the tomatoes and well cooked and blended, add the olives, mint leaves and teardrop tomatoes to the pan. Stir and cook for a minute or so.
9.       Add about 3 tsp sundried tomato pesto and mix well.
10.   Add the pasta, and seasoning to taste. Toss well so the pasta is nicely coated with the sauce.
11.   Remove the bay leaf, and serve. Add the ricotta cheese on top.