Focaccia Sandwich with Turkey and Spring Greens

This sandwich is light and refreshing and full of flavorful garden goodness!  I often make it for baby showers or small group luncheons because it not only tastes deliciously fresh but it presents itself beautifully stacked on a platter.   If the season is right, use your fresh garden greens like I did, or home grown tomatoes and the sandwich will be all the better.

I have made this sandwich vegetarian, or with grilled chicken or good quality, unprocessed turkey meat (like my costco sales--no chemicals or preservatives added).  Also...  the sandwich can only be as good as the bread it is served on, so the fresh homemade focaccia topped with green onion slivers and Parmesan cheese makes the sandwich.

Focaccia Sandwich with Turkey and Spring Greens

(Adapted from Cooking Light)

Sandwich:
8 ounces thick-sliced turkey meat (with no preservatives added)
4 ounces of Havarti cheese, thinly sliced
8 (1/4 inch thick) slices of tomato
3 cups gourmet salad greens
one red onion thinly sliced
2 Tablespoons balsamic vinegar
1 Tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper

To prepare sandwich, cut focaccia in half horizontally using a serrated knife; place bottom layer, cut side up, on a flat surface.  Arrange havarti cheese, turkey and tomato slices over bottom layer; top with salad greens and red onion slices. Combine balsamic vinegar and remaining ingredients in a small bowl, stirring well with a whisk.  Drizzle vinaigrette over salad green mixture; top with remaining focaccia layer.  Gently press sandwich together; cut into 6 equal portions.

 Focaccia:
2 cups bread flour
1/2 teaspoon sugar
1/4 teaspoon salt
2 1/4 teaspoons dry yeast
3/4 cup warm water
1/2 teaspoon olive oil
1/3 cup julienne-cut green onions
1 Tablespoon greated fresh Parmesan cheese
1/4 teaspoon black pepper

When I make this I usually quadruple the recipe and make it in my Bosch mixer.

To prepare the focaccia, lightly spoon flour into dry measuring cups; level with a knife.  Place flour, sugar, salt and yeast in Bosch mixing bowl; mix slightly.  With mixer running, slowly add very warm water through food chute;  process until dough leaves sides of bowl and forms a ball.  Mix an additional 2 minutes. Place dough in a large bowl coated with cooking spray, turning to coat top.  Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in size.

Punch dough down; let rest 5 minutes.  Roll into a 13X9 inch rectangle on a lightly floured surface.  Transfer dough to a 13X9 inch baking pan coated with cooking spray; brush 1/2 teaspoon oil over dough.  Cover and let rise 30 minutes or until puffy.
Preheat oven to 400 degrees.

Uncover dough.  Make indentations in top of dough using the handle of a wooden spoon or your fingertips.  Sprinkle 1/3 cup green onions, Parmesan cheese, and 1/4 teaspoon pepper over dough, leaving a 1/2 inch border.  Bake at 400 degrees for 20 minutes or until lightly browned.  Cool in pan on a wire rack.

Mango Salad with Walnuts and Chicken

I love this salad!  It is bright and fresh and has a very light and simple dressing.  I usually make it without the chicken and serve it as a side dish for entrees such as Pork with Tomatillos and Tomatoes...  but today I had it for lunch with some left-over roasted chicken.  I have to say... I enjoyed it this way just as much!

Mango Salad with Walnuts and Chicken

Salad ingredients:

Variety of lettuces, coarsley chopped (Mixed Spring Greens work too)

Fresh Mango, cut into chunks

Red onion, a few thinly sliced pieces

Raw walnuts, coarsely chopped

Roasted Chicken, chopped (optional)

Dressing:

1/4 cup rice vinegar

2 Tablespoons honey

1 Tablespoon Extra Virgin Olive Oil

Toss all salad ingredients into a large salad bowl.  Lightly dress salad just before serving. You don't have to use all of the dressing.  

I have a garden full of greens this time of year so salads are my best friend!

Poblano Chicken and Kale Stew

I LOVE the flavors in this stew.  Anything made with fresh poblanos and tomatillos is a hit with me; add the rest of the ingredients and this stew really takes off!  It's flavorful, nutritious, and satisfying for the heartiest of eaters. Top it with some fresh cilantro, grated monterey jack cheese and a dollop of sour cream as desired.  I like to serve it with skillet warmed corn tortillas for dipping and some fresh cut mango on the side.

Poblano Chicken and Kale Stew (adapted from Cooking Light)

2 poblano chiles

8 ounces tomatillos, husks removed and halved (about 4)

2 teaspoons olive oil

1 1/2 cups chopped onion

1 jalapeño, seeded and minced

2 garlic cloves, minced

2 teaspoons ground cumin

7 cups homemade chicken stock (substitute canned chicken broth as needed)

1/4 teaspoon salt

1/8 teaspoon ground red pepper

2 (15.5-ounce) cans unsalted black beans, rinsed and drained

1 (8-ounce) bunch kale, tough stems removed, leaves chopped (about 4 packed cups)

1 (15-ounce) can hominy, rinsed and drained

6 tablespoons reduced-fat sour cream

2 ounces shredded monterey jack cheese (about 1/2 cup)

1/4 cup chopped fresh cilantro

3 medium-sized cooked chicken breasts, chopped (I broil them in the oven with a little cumin and salt)

1.  Preheat Broiler to high.  

2. Place poblano chiles on a foil-lined baking sheet. Broil 7 minutes on each side or until blackened and charred. Roll up in the foil they broiled on, and seal edges by folding or rolling. Let stand 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes; coarsely chop. Set aside.

3. While poblano chiles roast, place the tomatillos in a food processor, and process until smooth. Set aside.

4. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion and jalapeño; sauté 5 minutes or until tender, stirring occasionally. Add garlic and cumin; sauté 1 minute, stirring constantly. Add tomatillos, broth, and next 4 ingredients (through kale); bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until vegetables are tender. Add roasted poblanos and hominy and chicken; cook for 2 minutes or until heated through. Ladle into each of 4 shallow bowls; top evenly with sour cream and cheese. Sprinkle with cilantro.

Weekly Menu

This Weeks Menu:

1.  Mexican Chicken Soup with Tortillas and Fresh Fruit
2.  Spicy Asian Noodles with Chicken served with a Snow Pea Stir fry
3.  Roasted Tilapia with Mandarin Cilantro Salsa, brown rice, and a garden vegetable
4.  Chicken Bruschetta, Garden Salad and Bread
5.  Poblano Chicken and Kale Stew with corn tortillas and Fresh-cut Mango