This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
For each sandwich, split 1 plain focaccia bread, about 9 ounces, and grill or toast lightly on both sides. Fill as directed, then replace top and cut bread into quarters.
BACON, LETTUCE AND TOMATO Combine 3 tablespoons mayonnaise with 3 tablespoons julienned basil, and spread on cut sides of focaccia. Layer bottom half with curly leaf lettuce, 1 large tomato, sliced, and 4 sliced of crisp cooked bacon. Sprinkle with freshly ground pepper.
TUNA In a small bowl, combine 1 can (6 1/8oz) water packed tuna, drained, 2 table-spoons finely chopped red onion, 2 tablespoons finely chopped celery, 2 table-spoons mayonnaise, 1 tablespoon chopped capers, 1 teaspoon fresh lemon juice and a pinch of freshly ground black pepper. Spread bottom half of focaccia with tuna mixture, topped with 1 large tomato, sliced and 2 large lettuce leaves.
ROASTED PEPPER, MOZZARELLA AND BASIL Drizzle each cut side of toasted focaccia with 2 teaspoons extra-virgin olive oil. Layer bottom half with 6 ounces of thinly sliced mozzarella cheese, 1/3 cup basil leaves and 1/2 cup sliced roasted and peeled red peppers. Sprinkle with salt and freshly ground black pepper.