Featured

Brickyard Bistro Sandwich Recipe

5 4 4
Brickyard Bistro Sandwich Recipe
Brickyard Bistro Sandwich Recipe photo by Taste of Home
Publisher Photo

Brickyard Bistro Sandwich Recipe

Read Reviews
5 4 4
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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

Directions

Cut focaccia in half horizontally. In a small bowl, combine the oil, vinegar, oregano and rosemary; brush over cut sides of bread.
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 each: 499 calories, 18g fat (5g saturated fat), 36mg cholesterol, 1228mg sodium, 64g carbohydrate (5g sugars, 2g fiber), 21g protein.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBrickyard Bistro Sandwich

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Corwin44 User ID: 7541400 219661
Reviewed Feb. 4, 2015

"Great sandwich. My family loves this just the way the recipe is written."

MY REVIEW
Angel182009 User ID: 6228642 164086
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
blueirisgirl User ID: 7857773 103071
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
momof10angels User ID: 1235538 91844
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!"

Loading Image

Similar Recipes

More from Taste of Home