Culinary Institute of America Recipe
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Grilled Focaccia Sandwich with Bacon and Avocado

Grilled Focaccia Sandwich with Bacon and Avocado recipe by The Culinary Institute of America



Makes 6 Servings

  • 1/4 cup extra-virgin olive oil, or as needed
  • 1 tbsp balsamic vinegar
  • 3 beefsteak tomatoes, sliced thin
  • 2 ripe Haas avocadoes, sliced
  • 1 tsp lemon juice
  • 1 tbsp minced garlic
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 6 onion or plain foccacia squares or two
  • 8-inch round foccacia
  • 1/4 to 1/2 cup mayonnaise
  • 6 lettuce leaves, rinsed and dried
  • 12 slices cooked bacon


  1. Combine 2 tablespoons olive oil and the vinegar. Add the sliced tomatoes and toss gently to coat them. Set aside.
  2. Slice the avocadoes and sprinkle with the lemon juice to keep them from turning brown. Set aside.
  3. Heat a griddle or cast iron skillet over medium heat or preheat the broiler to high. Combine the remaining olive oil with the garlic. Season with salt and pepper.
  4. Cut the foccacia in half horizontally and brush with the garlic oil mixture. Griddle or broil, oiled sided facing down, until toasted, about 4 minutes 4. Spread the mayonnaise on the toasted foccacia and then layer the sandwich filling on top of the bread: lettuce leaves, sliced tomatoes, bacon, and finally, sliced avocado. Close the sandwich and serve at once.

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