INGREDIENTS

INSTRUCTIONS

For each sandwich,  split 1 plain  focaccia bread, about 9 ounces, and
grill or toast lightly on both sides. Fill as directed, then replace top
and cut bread into quarters.
BACON, LETTUCE AND TOMATO Combine 3 tablespoons mayonnaise with 3
tablespoons julienned basil, and spread on cut sides of focaccia. Layer
bottom half with curly leaf lettuce, 1 large tomato, sliced, and 4 sliced
of crisp  cooked bacon. Sprinkle with freshly ground pepper.
TUNA In a small bowl, combine 1 can (6 1/8oz) water packed tuna, drained, 2
table- spoons finely chopped red onion, 2 tablespoons finely chopped
celery,   2 table- spoons mayonnaise, 1 tablespoon chopped capers, 1
teaspoon fresh lemon juice and a pinch of freshly ground black pepper.
Spread bottom  half of focaccia with tuna mixture, topped with 1 large
tomato, sliced and 2 large lettuce leaves.
ROASTED PEPPER, MOZZARELLA AND BASIL Drizzle each cut side of toasted
focaccia  with  2 teaspoons extra-virgin olive oil. Layer bottom half with
6 ounces of thinly sliced mozzarella cheese, 1/3 cup basil leaves and 1/2
cup  sliced roasted and peeled red peppers. Sprinkle with salt and freshly
ground black pepper. Chuck in Pok Sunday 02:12 pm 12/19 C.OZBURN on GEnie
Posted on PRODIGY December 1993, formatted by Elaine Radis, BGMB90B on P*;
E.RADIS on GEnie
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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