Method

Split the bread horizontally, leaving it "hinged" on one side. Using soft butter, coat inside of bread generously. Meanwhile I had my baking stone warming as the oven, as it was preheating to 350 degrees. Peel a small fresh clove of garlic, then slice it in half and rub it on the buttered top and bottom of bread. Then toss the garlic into a skillet in which you are going to saute the baby bella mushrooms. I diced them; I never measure, but it was enough to layer over the bottom of the bread. Saute them in butter; salt and pepper them. Put them on the bottom half of the bread. Then while the skillet is still warm, take a cup of baby spinach (from which you have removed the stems) and toss it into the skillet. It wilts slightly. Then put this on the mushrooms. On top of the spinach, in the center, sprinkle the crumbled feta cheese. Then surround this with crumbled Gorgonzola cheese. Not too heavy but covering the spinach. Then I thinly sliced fresh Mozzarella cheese and layered it across all this. I used Sara Lee Honey Maple Ham sliced thin, one slice (that was diced). Place this in the center of the cheese. Then I sauteed a few more baby bellas and threw them on top of the ham before I put the top down. I put the Focaccia in the oven for about 15 minutes to bake.

Notes: You do not have to use a baking stone. The sandwich should not be thick. I used toothpicks to ensure no leaking. I turned the oven off and left it in there for 10 more minutes.

Number of Servings: 6-8

Submitted by: sfwhitlock ( See all of sfwhitlock Recipes )

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