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Name: Beef & Smoked Mozzarella Stuffed Focaccia with Pesto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 lb beef top sirloin or top round steak cut 3/4 to 1 inches thick; 1/4 cup fresh pesto sauce divides; 1 loaf (10-12 Ozs) focaccia cut horizontally in half; 4 oz smoked mozzarella or provolone cheese sliced 1/8 to 1/4 inch thick; 1 each Beefsteak Tomato sliced

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INGREDIENTS

1 lb beef top sirloin or top round steak ; cut 3/4 to 1 inches thick
1/4 cup fresh pesto sauce ; divides
1 loaf (10-12 Ozs) focaccia ; cut horizontally in half
4 oz smoked mozzarella or provolone cheese ; sliced 1/8 to 1/4 inch thick
1 each Beefsteak Tomato ; sliced

Servings

INSTRUCTIONS

1. Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips.Combine 2 tablespoons pesto and beef in medium bowl. Cover and marinate in refrigerator 30 minutes to 2 hours.

2. Heat oven to 350degreesF. Remove some bread from center of cut sides of loaf if very thick,creating a pocket. Spread remaining 2 tablespoons pesto evenly over cut sides of bread;top each half evenly with cheese. Place on metal baking sheet. Bake in 350degreesF oven 8 to 10 minutes or until heated through and cheese melts.

3. Meanwhile heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef;stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.

4. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.

Cook's Tip: Other crusty bread loaves of similar weight, such as Italian or French bread, may be substituted for focaccia. Cut loaf horizontally in half and proceed as directed above.

Cook's Tip: Regular mozzarella or provolone may be substituted for smoked cheese.

Copied from Hannaford.com

NOTES

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Beef & Smoked Mozzarella Stuffed Focaccia with Pesto

1 lb beef top sirloin or top round steak cut 3/4 to 1 inches thick
1/4 cup fresh pesto sauce divides
1 loaf (10-12 Ozs) focaccia cut horizontally in half
4 oz smoked mozzarella or provolone cheese sliced 1/8 to 1/4 inch thick
1 each Beefsteak Tomato sliced

1. Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips.Combine 2 tablespoons pesto and beef in medium bowl. Cover and marinate in refrigerator 30 minutes to 2 hours.

4. Using slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.
Cook's Tip: Other crusty bread loaves of similar weight, such as Italian or French bread, may be substituted for focaccia. Cut loaf horizontally in half and proceed as directed above.

Cook's Tip: Regular mozzarella or provolone may be substituted for smoked cheese.

Copied from Hannaford.com

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Nutrition

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Serving Size: 1 Serving (142g)
Recipe Makes: 4 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.