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.