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Mozzarella & Tomato on Focaccia |
Total Nutritional Analysis
Servings: 4 Cups
Black Olive & Mushroom Tapenade
Servings: 1 Cup
Balsamic Vinaigrette
To Assemble Sandwich:
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Total Nutritional Analysis |
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| 435 Calories | 14.8 Grams Fat | ||
| HSC Cafeteria | Featured on Menu 3/12/03 | ||
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Servings: 4 Cups |
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Black Olive & Mushroom Tapenade |
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| Amount: | Ingredients: | ||
| 1# 2 oz. | Sliced Black Olives, drained | ||
| ¼ cup | Capers, drained | ||
| 2 Tbsp. | Fresh Lemon Juice | ||
| 1 Tbsp. | Black Pepper | ||
| 8 ounces | Mushrooms, canned, drained | ||
| 1 cup | Parsley Sprigs, fresh | ||
| ½ cup | Olive Oil | ||
| Place olives, capers, lemon juice, pepper, mushrooms and parsley in food processor. | |||
| Process until well-mixed. Add olive oil. Continue to process to a paste consistency. | |||
| Keep refrigerated at 41 degrees or below. | |||
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Servings: 1 Cup |
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Balsamic Vinaigrette |
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| Amount: | Ingredients: | ||
| ¾ cup | Olive Oil | ||
| ¼ cup | Balsamic Vinegar | ||
| 1 tsp. | Garlic, minced | ||
| ½ tsp. | Oregano Leaves, dried | ||
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To Assemble Sandwich: |
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| Amount: | Ingredients: | ||
| 1 Tbsp. | Black Olive & Mushroom Tapenade | ||
| 1 tsp. | Balsamic Vinaigrette | ||
| 1 | Focaccia Roll 4 oz. | ||
| 1 each | Red Leaf Lettuce | ||
| 1 ½ oz. | Part-skim Mozzarella Cheese, sliced thin | ||
| 4 leaves | Basil, fresh | ||
| 2 slices | Tomato, fresh sliced | ||
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