Roasted Red Pepper and Caramelized Onion Focaccia Sandwich
This sweet and savory Roasted Red Pepper and Caramelized Onion Focaccia Sandwich is made with sun-dried tomato and black olive focaccia bread. The bread balances out the sweetness of the sandwich by adding a salty briny flavor.
Servings 4 small sandwiches
- 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.
Calories: 367kcal | Carbohydrates: 49g | Protein: 2g | Fat: 17g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 566mg | Potassium: 165mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1865IU | Vitamin C: 78mg | Calcium: 10mg | Iron: 0.8mg