PANERA BREAD CUBAN SANDWICH RECIPES

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TURKEY FOCACCIA CLUB RECIPE: HOW TO MAKE IT - TASTE OF HOME



Turkey Focaccia Club Recipe: How to Make It - Taste of Home image

My family thinks this sandwich is pure heaven thanks to the cranberry-pecan mayo. It's so good that they ask me to make it all year long. —Judy Wilson, Sun City West, Arizona

Provided by Taste of Home

Categories     Lunch

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 11

1/2 cup mayonnaise
1/2 cup whole-berry cranberry sauce
2 tablespoons chopped pecans, toasted
2 tablespoons Dijon mustard
1 tablespoon honey
1 loaf (8 ounces) focaccia bread
3 lettuce leaves
1/2 pound thinly sliced cooked turkey
1/4 pound sliced Gouda cheese
8 slices tomato
6 bacon strips, cooked

Steps:

  • In a small bowl, mix the first 5 ingredients until blended. Using a long serrated knife, cut focaccia horizontally in half. Spread cut sides with mayonnaise mixture. Layer bottom half with lettuce, turkey, cheese, tomato and bacon; replace bread top. Cut into wedges.

Nutrition Facts : Calories 707 calories, FatContent 41g fat (10g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 1153mg sodium, CarbohydrateContent 53g carbohydrate (17g sugars, FiberContent 2g fiber), ProteinContent 32g protein.

CHEESY BROCCOLI SOUP IN A BREAD BOWL RECIPE: HOW TO MAKE IT



Cheesy Broccoli Soup in a Bread Bowl Recipe: How to Make It image

This creamy, cheesy broccoli soup tastes just like the one served at Panera Bread! My family requests it all the time. You can even make your own homemade bread bowls with the recipe on my blog, Yammie's Noshery. —Rachel Preus, Marshall, Michigan

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 16

1/4 cup butter, cubed
1/2 cup chopped onion
2 garlic cloves, minced
4 cups fresh broccoli florets (about 8 ounces)
1 large carrot, finely chopped
3 cups chicken stock
2 cups half-and-half cream
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1/4 cup cornstarch
1/4 cup water or additional chicken stock
2-1/2 cups shredded cheddar cheese
6 small round bread loaves (about 8 ounces each), optional
Optional toppings: Crumbled cooked bacon, additional shredded cheddar cheese, ground nutmeg and pepper

Steps:

  • In a 6-qt. stockpot, heat butter over medium heat; saute onion and garlic until tender, 6-8 minutes. Stir in broccoli, carrot, stock, cream and seasonings; bring to a boil. Simmer, uncovered, until vegetables are tender, 10-12 minutes., Mix cornstarch and water until smooth; stir into soup. Bring to a boil, stirring occasionally; cook and stir until thickened, 1-2 minutes. Remove bay leaves. Stir in cheese until melted., If using bread bowls, cut a slice off the top of each bread loaf; hollow out bottoms, leaving 1/4-in.-thick shells (save removed bread for another use). Fill with soup just before serving. , If desired, serve soup with toppings.

Nutrition Facts : Calories 422 calories, FatContent 32g fat (19g saturated fat), CholesterolContent 107mg cholesterol, SodiumContent 904mg sodium, CarbohydrateContent 15g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 17g protein.

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