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Brickyard Bistro Sandwich Recipe
Brickyard Bistro Sandwich Recipe photo by Taste of Home

Brickyard Bistro Sandwich Recipe

Publisher Photo
Need a tasty and fast sandwich for your next get-together? Try this recipe and your guests will be asking for the recipe!—Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings

Ingredients

  • 1 loaf (1 pound) focaccia bread
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons minced fresh oregano
  • 1 teaspoon minced fresh rosemary
  • 2 slices red onion, separated into rings
  • 2 ounces sliced deli smoked turkey
  • 2 ounces thinly sliced hard salami
  • 2 ounces sliced deli roast beef
  • 2 ounces sliced provolone cheese
  • 1 plum tomato, sliced
  • 2 lettuce leaves

Nutritional Facts

1 wedge equals 499 calories, 18 g fat (5 g saturated fat), 36 mg cholesterol, 1,228 mg sodium, 64 g carbohydrate, 2 g fiber, 21 g protein.

Directions

  1. Cut focaccia in half horizontally. In a small bowl, combine the oil, vinegar, oregano and rosemary; brush over cut sides of bread.
  2. On bread bottom, layer with onion, turkey, salami, roast beef, cheese, tomato and lettuce; replace bread top. Cut into four wedges. Yield: 4 servings.
Originally published as Brickyard Bistro Sandwich in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p194

Nutritional Facts

1 wedge equals 499 calories, 18 g fat (5 g saturated fat), 36 mg cholesterol, 1,228 mg sodium, 64 g carbohydrate, 2 g fiber, 21 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Brickyard Bistro Sandwich

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Aug. 5, 2014

"This was delicious. I left out the red onion though and used regular deli sub sandwich bread b.c. my husband prefers that. These had great flavor and were super easy to put together. I will definitely be making them again!"

MY REVIEW
Reviewed Jun. 27, 2014

"We loved this sandwich. I recommend making the herb olive oil mixture the day before and let set so the flavors can marry. Used a sturdy country bread. Also sprinkled with a little sea salt and cracked black pepper. Great filling sandwich."

MY REVIEW
Reviewed Nov. 17, 2010

"My family loved this sandwich, but I made a few changes. I used a touch of sugar in the dressing mixure of vinegar , olive oil and spices. I also used my own homemade rolls to serve them on. Excellent flavor ! I would definitely make these again and again!"

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