Ingredients
- 4 rounds focaccia bread, split
- 80g (1/3 cup) bought basil pesto
- 60g baby spinach leaves
- 200g bought chargrilled marinated eggplant, drained on paper towel
- 240g bought chargrilled marinated capsicum, drained on paper towel
- 200g marinated artichoke hearts, drained on paper towel, sliced
- 200g shaved pastrami
- 200g Greek feta, sliced
- Freshly ground black pepper
Method
- Step 1Preheat a sandwich press. Spread focaccia bases with pesto. Top with spinach, eggplant, capsicum, artichoke slices, pastrami and feta. Season with pepper and top with remaining focaccia.
- Step 2Cook in preheated sandwich press for 5 mins or until toasted and heated through. Cut in half and serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
2004 kj
Energy
30g
Fat Total
12g
Saturated Fat
6g
Fibre
25g
Protein
48mg
Cholesterol
2303.95mg
Sodium
4g
Carbs (sugar)
24g
Carbs (total)
All nutrition values are per serve
Notes
To cook under grill: Preheat grill on medium-high. Place focaccia bases on a grill tray or baking tray. Spread with pesto and top with spinach, capsicum, artichoke, pastrami and feta. Season with pepper. Place under preheated grill for 2 mins or until cheese melts. Top with remaining focaccia and cook 5-6 mins each side or until toasted.
- Author: Kerrie Sun
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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