Ingredients:
- focaccia bread (cut in 8 pieces, 5x5 inches)
- 8 oz fresh mozzarella cheese, sliced about 1/4-inch thick (may substitute regular mozzarella, provolone or mild swiss)
Directions:
- Have ingredients at room temperature. Make Lemon Aioli (flavored mayonnaise) by whisking together the lemon zest, juice and garlic, which has been slightly mashed with the salt (use a sharp knife tip on a cutting board). Whisk in the mayonnaise and olive oil. Spread on smooth side of each square of focaccia, using a generous 1/2 tablespoon.
- Divide remaining ingredients among 4 squares focaccia, layered in the order listed. Top with remaining 4 squares focaccia. Cut each sandwich in half into two triangles.
- Sandwiches can be served at room temperature or warm in a 450-degree oven a few minutes, especially if regular mozzarella was substituted for fresh. Sandwiches are not meant to be served hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 316.27 Kcal (1324 kJ) | ||
| Calories from fat | 194.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.61g | 33% | |
|---|---|---|---|
| Cholesterol | 29.03mg | 10% | |
| Sodium | 866.16mg | 36% | |
| Potassium | 322.37mg | 7% | |
| Total Carbs | 8.33g | 3% | |
| Sugars | 3.43g | 14% | |
| Dietary Fiber | 3.06g | 12% | |
| Protein | 22.24g | 44% | |
| Vitamin C | 65.1mg | 109% | |
| Iron | 15.5mg | 86% | |
| Calcium | 583mg | 58% | |
| Amount Per 100 g | |||
| Calories | 138.64 Kcal (580 kJ) | ||
| Calories from fat | 85.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.47g | 33% | |
|---|---|---|---|
| Cholesterol | 12.73mg | 10% | |
| Sodium | 379.69mg | 36% | |
| Potassium | 141.31mg | 7% | |
| Total Carbs | 3.65g | 3% | |
| Sugars | 1.51g | 14% | |
| Dietary Fiber | 1.34g | 12% | |
| Protein | 9.75g | 44% | |
| Vitamin C | 28.6mg | 109% | |
| Iron | 6.8mg | 86% | |
| Calcium | 255.5mg | 58% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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