This Roasted Red Pepper and Caramelized Onion Focaccia Sandwich has a balance of flavors. It is sweet, rich and savory.
Anytime I can include roasted red pepper and caramelized onion in a recipe, I'm all over it. I love the combination.
Here I made a Roasted Red Pepper and Caramelized Onion Focaccia Sandwich on sun-dried tomato and black olive focaccia bread. You could use whatever focaccia bread you prefer.
I like the sun-dried tomato and black olive focaccia with this sandwich because it balances out the sweetness of the roasted red pepper and caramelized onion with a savory salty briny taste.
What is Focaccia Bread?
Focaccia is an oven baked flatbread that originated in Italy. It is an olive oil flavored yeast bread sometimes topped with herbs or other toppings.
It can be eaten by itself, or sliced and made into a sandwich. For serving by itself, it can be cut it into a variety of shapes, including long rectangles, triangles or squares.
Can I Make Focaccia Using Pizza Dough?
Yes, that's what I did here!
I used Pamela's pizza mix to make the focaccia, which makes it really easy. You just need to let the dough rise, which you can start the day before and let it sit in the fridge.
I often do that when making a pizza or sandwich recipe so that I make it easier on myself by making the recipe in parts.
This bread will keep for a few days. I had mine as long as six days and it still tasted good. Just warm it up and you're good to go.
Can I Refrigerate The Dough?
After you mix the dough, you can refrigerate it overnight if you're not ready to bake it yet.
First, you roast two red peppers in the oven until they are charred. You then peel off most of the skin. By leaving a little of the charred skin on, you get some of that charred flavor.
Next, you caramelize the onions in olive oil. For flavor, I like to add balsamic vinegar near the end of the cooking time.
Spread vegan mayo on warmed focaccia bread, and layer the roasted red pepper and caramelized onions on top.
- There are several ways you can roast red peppers. I prefer the oven method because it's set it and forget it.
- If you're crunched for time, you can always use store-bought roasted red peppers.
- Slice red peppers in half so they roast faster.
- Peel most of the charred skin off, leaving a little on for some smoky flavor.
- When making caramelized onion, slow and steady wins the race. For caramelized onions you need some patience. It takes a good 40 minutes to get nicely browned onions.
- If they start to stick add a little water - like a quarter of a cup or so.
- Balsamic vinegar adds a wonderful flavor. I always add a couple of splashes near the end of the cooking time.
- Warm the focaccia after slicing, then layer ingredients.
Other Vegan Sandwiches
- Portobello Mushroom and Caramelized Onion Sliders
- Vegan Grilled Cheese with Caramelized Onions and Red Pepper
- Vegan Caramelized Onion and Mushroom Grilled Cheese
- Balsamic Roasted Vegetable Sandwich
This roasted red pepper sandwich with caramelized onions is a hearty meal the whole family will love!
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Roasted Red Pepper and Caramelized Onion Focaccia Sandwich
- 2 red peppers
- 1 onion sliced
- 2 tablespoons olive oil + more for drizzling on red peppers
- Splash or 2 balsamic vinegar
- Pinch salt
- 8 slices focaccia - I used Sun-dried Tomato and Black Olive
- 4 tablespoons vegan mayo
- Preheat oven to 450°.
- Slice red peppers in half. Place on a parchment lined baking sheet. Drizzle olive oil on peppers. Roast at 450° for 15 minutes, or until charred.
- Let cool. Peel off most of the skin, leaving a little on for flavor.
- Heat 2 tablespoons olive oil in a pan on medium low heat. Add sliced onions. Sprinkle salt on onions.
- Stir the onions every few minutes or so. Cook about 35-40 minutes until they are well-browned. Add a couple of splashes of water if they start to stick. Add balsamic vinegar and cook until it's evaporated.
- Warm focaccia in oven or microwave. Spread vegan mayo on half the slices.
- Layer roasted red pepper and caramelized onion on top. Top with other slices of focaccia.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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