Giant Focaccia Sandwich

SUBMITTED BY: Marina Gelling

"A flavorful Italian flat bread made with oats and molasses turns this sandwich into something special. I tuck ham, cheese and veggies inside, but you can substitute your favorite sandwich fillings. -Marina Gelling, Rowlett, Texas"

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PREP TIME	25 Min
COOK TIME	30 Min
READY IN	55 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

5 1/2 cups all-purpose flour
1 cup quick-cooking oats
2 (.25 ounce) packages active dry yeast
2 teaspoons salt
2 1/4 cups water
1/2 cup molasses
1 tablespoon butter
1 egg, lightly beaten
1 tablespoon dried minced onion
1 tablespoon sesame seeds
1 teaspoon garlic salt
SANDWICH FILLING:
6 tablespoons mayonnaise
2 tablespoons prepared mustard
6 leaves lettuce
3/4 pound thinly sliced ham
6 thin slices Swiss or Cheddar cheese
4 slices red onion, separated into rings
1 medium green pepper, sliced
2 medium tomatoes, thinly sliced

DIRECTIONS

In a large mixing bowl, combine the flour, oats, yeast and salt. In a saucepan, heat water, molasses and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Press dough onto a greased 14-in. pizza pan. Cover and let rise until doubled, about 30 minutes. Brush with egg. Sprinkle with onion, sesame seeds and garlic salt. Bake at 350 degrees F for 30-35 minutes or until golden brown. Remove to a wire rack to cool. Split the focaccia in half horizontally; spread mayonnaise and mustard on cut sides. On bottom half, layer lettuce, ham, cheese, onion, green pepper and tomatoes. Replace top half. Chill until serving. Cut into wedges.