Italian Focaccia Sandwiches

*Good side for soup.

*I had leftover focaccia bread from the other night. It was thinner so I just used two pieces of bread instead of cutting the bread in half.

Italian Focaccia Sandwiches
Recipe from Betty Crocker

1 Round focaccia bread (8 or 9 inches in diameter), cup horizontally in half
1/2 Cup chopped drained sun-dried tomatoes packed in oil (reserve 2 Tablespoons oil)
(or I used my own sun-dried tomatoes, recipe here, and used olive oil)
2 Cups shredded mozzarella cheese (8oz)
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper

1. Heat oven to 400.

2. Place bottom half of bread on ungreased cookie sheet. Lightly brush cut sides of both bread halves with reserved tomato oil. Sprinkle bottom half with 1 cup of the cheese to within 1/4 inch of edge. Top with tomatoes. Sprinkle with rosemary, thyme, and pepper. Sprinkle with remaining 1 cup cheese. Top with other bread half; gently press down.

3. Bake 15-20 minutes or until cheese is melted and sandwich is heated through. Cut into wedges.

*Focaccia bread recipe found here.