I made my own bread for this- not a focaccia, but a nice french peasant bread. I split it, spread a garlic/rosemary/dill butter on the inside and toasted it... Terrific. I will _try_ it with the foccacia next, just on the off chance, but I cannot see how it could taste better...
One comment; the quality of the mustard is very important. The Dijon is the bare _minimum_. I ended up using Pommery, which is a stone ground French mustard. Very, very grainy and thick.
Worked so well that I started fantasizing about starting a restaurant so that I could serve this sanddwich.
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I made my own bread for this- not a focaccia, but a nice french peasant bread. I split it,...