Although I’m sure many of us enjoy the rich flavors of a 6-hour Bolognese sauce (the way nonna used to make it) or the flaky homemade texture of Baklava, there are just not enough hours in the day to indulge in these treats on a regular basis. Since I would never advocate resorting to fast food, there are always ways around this pickle. I knew I had to create a variety of dishes that I could rely on when time was breathing down my neck. College was the perfect place to develop this habit because it wipes your bank account clean and works you till the wee hours of the morning.
One of my favorite go-to dishes (and the one I decided to feature in today’s entry) is focaccia sandwiches. I make the focaccia at home using store-bought pizza dough and keep it in the fridge for easy access throughout the week. Also, the topping combinations for focaccia are as endless as the ingredients you can pair with it. A panini press is not required; but if you have been thinking about getting one lately, you definitely should (it’s probably one of my favorite toys in the kitchen!). Before I got mine I used toast the sandwich on a grill pan or in the toaster oven if I was feeling particularly lazy.