Foccacia Finger Sandwiches


Foccacia bread may be found in Italian markets, specialty bread stores and many supermarkets. If it is not available, substitute a French bread baguette and cut the filled baguette crosswise into 1 1/2-inch slices.

  • 16Servings


  • 1 round (8 to 10 inches) foccacia bread or onion foccacia bread
  • 1 cup packed, shredded romaine lettuce
  • 1 1/2 Tbs. chopped fresh basil or 1 tsp. dried
  • 2 red or yellow bell peppers (or one of each)
  • 3 Tbs. extra virgin olive oil
  • 1 1/2 Tbs. balsamic vinegar
  • 1 small clove garlic, minced
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 4 oz. goat cheese, crumbled


Preheat broiler. Quarter bell peppers lengthwise; discard stems and seeds. Flatten with palm of hand. Place skin side up on foil-lined baking sheet. Broil 3 to 4 inches from heat until skin is evenly blackened, 8 to 12 minutes. Wrap peppers in foil from pan; let stand 15 minutes.

Meanwhile, in small bowl, mix oil, vinegar, garlic, salt and pepper. Peel off and discard skin from peppers. Cut into uniform pieces; arrange in shallow dish. Pour dressing over peppers. Cover; chill at least 2 hours or up to 24 hours.

In small bowl, combine goat cheese and basil; mix well. Drain peppers; add marinade from peppers to cheese mixture; mix well. Using a long serrated knife, split bread in half horizontally. Spread cheese mixture over cut sides of bread. Arrange romaine lettuce and marinated peppers over bottom half of bread; close sandwich with top of bread. Cut into wedges to serve.

Nutrition Information

  • Calories: 66
  • Carbohydrate Content: 8 g
  • Cholesterol Content: 3 mg
  • Fat Content: 3 g
  • Fiber Content: 1 g
  • Protein Content: 3 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 109 mg