Focaccia sandwich

Focaccia sandwich (4 portions)

  • 4 Focaccia rolls
  • 6 tomatoes
  • 1 tbsp Mediterranean herbs, finely chopped
  • 3 tbsp Byodo Frying Oil Olive
  • 225 g soft cream cheese, kept at room temperature
  • 2 tbsp sour cream
  • 3 tbsp fresh chives, finely chopped
  • 2 tbsp grated parmesan
  • rock salt
  • black pepper
  • ½ head white cabbage, cut into strips (approx. 400 g)
  • 1 carrot, rasped into fine strips
  • 1 tbsp onion, finely diced
  • ½ green paprika, finely diced
  • 200 g Byodo Mayonnaise
  • 50 g sour cream
  • 80 g raw cane sugar
  • 2 tbsp Byodo Dijon Mustard
  • 2 tbsp Byodo Condimento Bianco
  • ½ caraway, ground
  • ½ tsp rock salt
  • white pepper, ground
  • 4 tbsp Byodo Fig Mustard
  • leaf salads, as topping
  • 1 red onion, sliced

Halve tomatoes. Brush the cut side with olive oil and season with salt, pepper and herbs. Place cut side down on baking plate and grill in oven at 190 ° C for 8 min.

Stir cream cheese and sour cream in bowl. Fold in chive and Parmesan and season to taste with salt and pepper.

Mix white cabbage, carrots, paprika and onions. Stir mayonnaise, sour cream, sugar, Djion mustard, balsamic vinegar and caraway and add to "white-cabbage" mixture and combine well. Season with salt and pepper and leave to steep for at least 3 hours.

Cut open focaccia rolls lengthwise. Fry cut side in Byodo Frying Oil Olive then spread with cream cheese. Place 3 halved, warm tomatoes on one sandwich half and garnish other half with fig mustard, lettuce and onion slices. Serve sandwiches with coleslaw salad.