Cheesy Bacon Focaccia Sandwiches

with Arugula, Avocado & Spicy Dijonnaise

35 MIN

$29.99 8 Servings

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From the Test Kitchen

Piled onto toasted focaccia are layers of melty white cheddar, spicy dijonnaise, avocado, raspberry-glazed onions, crispy bacon, and fresh arugula for an incredible mix of flavors and textures in each bite.
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Nutrition

PER SERVING
Calories

470 Cals (est.)

View Full Nutrition

fresh

ingredients

8 oz Applewood Smoked Uncured Bacon
1 Piece Focaccia Bread
1 Avocado
2 Red Onions
1 Tbsp Hot Sauce
¼ cup Dijonnaise
2 oz Raspberry Jalapeño Spread
4 oz White Cheddar Cheese
2 oz Arugula

step-by-step

instructions

1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the bread horizontally. Halve and pit the avocado; using a spoon, remove the avocado from the skin, then thinly slice. Halve, peel, and thinly slice the onions. Grate the cheddar on the large side of a box grater. In a bowl, combine the dijonnaise and as much of the hot sauce as you like, depending on how spicy you’d like the dish to be.

2 Cook the bacon

Line a sheet pan with foil. Place the bacon on the foil; arrange in an even layer. Roast 10 to 12 minutes, or until cooked through and crispy. Transfer to a paper towel-lined plate.

3 Toast the bread

Meanwhile, place the halved bread on a separate sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Top the bottom half with the grated cheddar. Toast in the oven 7 to 9 minutes, or until golden brown and the cheese is melted. Transfer to a cutting board.

4 Cook & glaze the onions

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onions; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and softened. Add the raspberry spread and 2 tablespoon of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly coated. Turn off the heat. Taste, then season with salt and pepper if desired.

5 Assemble the sandwiches & serve your dish

Evenly spread the spicy dijonnaise onto the top half of the toasted bread. Top the cheesy bottom half with the sliced avocado (mashing lightly with a fork), glazed onions, cooked bacon, and arugula. Cover with the top half. Cut into 8 equal-sized sandwiches. Enjoy!