1 Bread, Two Fabulous Sandwiches

The bread is super easy, in fact, I used the pizza dough that I usually make and let it bake free form to make more of a focaccia. It is very tasty and perfect for paninis and other fancy sandwiches.

For the bread:
1 1/2 c warm water
1 package active dry yeast
1/4 c olive oil, plus a little more
4 c flour
1 1/2 tsp salt
2 tsp dried basil
1 tsp garlic powder

In mixer, stir together yeast and water. Let sit for about 5 minutes. Add the remaining ingredients and using a bread hood attachment, blend ingredients together on low for about a minute and then on medium speed for 10 minutes. Once dough is stretchy and smooth, pour a little more oil (about a tbs) onto the dough and using a spatula, coat dough ball in oil. Cover with a towel and let sit for about an hour, until dough has doubled in size. Punch down and let rise again for a half an hour.

Preheat oven to 350. Drizzle a baking sheet with oil and turn dough out onto it. Stretch the dough out until it is about a half and inch thick. Bake for 20 minutes, until dough is light brown.

Now for the sandwiches....

Chicken, Pesto, and Roasted Bell Pepper Paninis
I usually make a panini with pesto, tomatoes, and mozzarella, but I figured it was time to branch out a bit. This was delicious and the flavors were perfect.

1 chicken breast, thinly sliced
1 jar roasted red peppers
1/2 a cup of pesto (prepared or you can use the recipe here)
6 slices good mozzarella in water, about 1/4 inch thick
2 large sections of the focaccia bread

Slice the focaccia section in half and spread a couple table spoons on each side. Layer two slices of the mozarella, a few slices of the chicken, and a few sections of roasted red pepper. Top with one more slice of mozzarella and top with the other peice of bread.

Preheat a panini press to medium. Cook the panini until the cheese is melted and the bread is browned, 10-15 minutes. You can also pop it in the microwave for a minutes to melt the cheese and then cook on the panini to toast the bread.

Roasted Vegetable and Goat Cheese Sandwich
This sandwich is bursting with veggies and the tangy goat cheese pulls everything together

1 zuchini, thinly sliced, lengthwise
1 yellow squash, thinly sliced lengthwise
1/2 a red onion, shalved and sliced into 1 inch slices
1 handful of asparagus
1 roma tomato, sliced
1 red pepper, sliced into 1 inch slices
1/2 an egg plant, skin removed and cut unti 1/2 inch round slices
4 tbs of goat cheese, you can also use a cheese spread like Boursin

Spread vegetable out onto a pan and drizzle with a little olive oil and sprinkle salt and pepper. Roast vegetables in a 400 degree oven for about 20 minutes.

Slice a section of the focaccia in half. Spread 1 tbs of cheese on each side and layer on the cooked vegetables and top with the other half of the focaccia.

And just because...

Spinach Salad

3 cups of spinach, well washed and dried
1/4 of a red onion, sliced
A handful of cherry tomatos, halved

Combine above and top with:

Dijon-White Wine Vinaigrette
1/2 c white vinegar
2 tbs dry white wine (think Chardonnay)-this is optional, but does add a great flavor
1/4 c olive oil
2 heaping tbs Dijon mustard
1 small shallot, finely chopped (use can also use 2 tbs of finely chopped strong red onion)
1 clove garlic, minced

In a small bowl combine vinegar and wine. Whisk in oil and then whisk in Dijon. Add shallot and garlic and stir to combine. Refrigerate any extra.