Recipe: Ace Bakery Asiago Cheese with Oven-Roasted Tomatoes and Caramelized Onions on Focaccia

ASIAGO CHEESE WITH OVEN-ROASTED TOMATOES AND CARAMELIZED ONIONS ON FOCACCIA

"This sandwich is our most popular one at the cafe and is mouthwatering when grilled. It's equally delicious as is, accompanied by a cold glass of beer. As part of a casual buffet, present it whole and let your guests cut off as much as they like."

2 1/2 Tbsp. (37.5 mL) vegetable oil
3 medium yellow onions, cut into thin slices
1/4 tsp. (1.2 mL) kosher salt
1/4 tsp. (1.2 mL) freshly ground black pepper
1/2 tsp. (2.5 mL) sugar
1 focaccia, 6x8-inches (15 x 20 cm) (click here for recipe)
4 to 8 lettuce leaves
Thinly sliced Asiago cheese, to cover bread, approximately 5 oz. (140 g)
1 recipe Oven-Roasted Tomatoes (click here for recipe)

Heat the oil in a frying pan, then add the onions and cook for 3 minutes, stirring constantly. Season the onions with the salt, pepper, and sugar. Lower the heat and continue cooking for about 20 minutes to half an hour, until the onions are a deep golden brown. Stir occasionally.

Cut the focaccia in half horizontally so that you have a top and bottom. Cover the lower half with lettuce, then layer with the cheese, onions, and Oven-Roasted Tomatoes. Top with the other half of the focaccia, and cut into 4 large or 6 smaller portions. Grill, if desired, on both sides until the bread is golden and the cheese is slightly melted.

The tomatoes and onions can be stored, separately, for about a week in the refrigerator.

Makes 4 large or 6 small sandwiches
Source: The ACE Bakery Cookbook by Linda Haynes