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    You are in: Home / Recipes / Focaccia With Havarti, Arugula and Eggplant Spread Recipe
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    Focaccia With Havarti, Arugula and Eggplant Spread

    Total Time:

    Prep Time:

    Cook Time:

    7 mins

    7 mins

    0 mins

    Dr. Jenny's Note:

    I have not tried this yet, but it looks right up my alley. This recipe is from Williams-Sonoma Easy Entertaining. The recipe description says for variation, you can substitute pesto for the eggplant spread. Other cheeses, such as smoked fontina or pepper jack are also nice. The recipe also work well when grilled in a panini-style sandwich press. The recipe says it serves 8, but it looks like you can serve bigger slices for a lunch sandwich for fewer people.

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    Units: US | Metric


    1. 1
      On a cutting board, using a serrated knife, cut the focaccia in half horizontally. Spread the baba ghanoush evenly over the cut side of the bottom half of the focaccia. Top with a layer of cheese, followed by a layer of arugula, and then the sun-dried tomatoes. Season with pepper. Cover with the top half of the focaccia, cut side down.
    2. 2
      Cut the sandwich into 8 equal portions. Place each portion in a waxed-paper bag and seal the bag with an adhesive label. Refrigerate until serving, up to 4 hours.

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    Nutritional Facts for Focaccia With Havarti, Arugula and Eggplant Spread

    Serving Size: 1 (52 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 112.4
    Calories from Fat 75
    Total Fat 8.3 g
    Saturated Fat 4.9 g
    Cholesterol 28.9 mg
    Sodium 233.4 mg
    Total Carbohydrate 2.3 g
    Dietary Fiber 0.4 g
    Sugars 0.1 g
    Protein 7.4 g

    The following items or measurements are not included:

    baba ghanoush

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