Smoky Focaccia Club with Chipotle Aioli Sauce from Patrick Riley - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Smoky Focaccia Club with Chipotle Aioli Sauce from Patrick Riley

Prep Time: 30 Minutes
Yields: 4 Servings

Comment:
Patrick Riley, from Baton Rouge, Louisiana, submitted this recipe for Stirrin' It Up: Kids Edition. He believes that the sauce plays an important role in food which inspires him to experiment with different flavors. Patrick attends Parkview Baptist School.

Ingredients for Aúoli Sauce:

2 chipotle chiles in adobo sauce, chopped
1 clove garlic, minced
1 cup mayonnaise
2 tbsps chopped chives
2 tbsps chopped cilantro
juice of 1 lime
1 tbsp adobo sauce

Method for Aioli Sauce:

In a food processor, combine chipotle chiles, garlic, mayonnaise, chives, cilantro, lime juice and adobo sauce. Puree until smooth. Transfer sauce to a small bowl, cover and refrigerate while preparing the sandwich.

Ingredients for Club:

1 loaf focaccia bread
4 slices smoked ham
4 slices smoked turkey
4 slices bacon
1 tbsp butter 
1/4 cup sliced yellow onions
1 (8-oz) can black olives, sliced
1/4 cup sliced red onions
1 jalapeNo, sliced
4 slices smoked mozzarella cheese 
1/4  cup olive oil

Method for Club:
In a saute pan, melt butter over medium-high heat.  Add yellow onions and saute 1-2 minutes then set aside. Divide the focaccia bread in half, spread the aúoli sauce on both sides.  Stack one side of the sandwich with ham, turkey, bacon, yellow onions, olives, red onions, jalapeno and cheese then top with the other slice of bread. Drizzle olive oil on top of the sandwich and place in a panini press until the cheese melts. NOTE: A conventional oven set at 375 degrees F can also be used to toast the sandwich and melt the cheese.

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