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Serves 4


1 small red onion, halved and cut in ¼-inch slices

2 medium tomatoes, each sliced into 4 rounds

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2 tablespoons extra-virgin olive oil, divided

3 tablespoons lime juice

3 tablespoons chopped cilantro

¼ teaspoon hot pepper sauce

¼ teaspoon salt

Freshly ground black pepper


2 teaspoons chili powder

1 teaspoon ground cumin

¼ teaspoon salt

Freshly ground black pepper

1 tablespoon lime juice

2 tablespoons extra-virgin olive oil

1 focaccia

About 12 roasted turkey slices

1. To prepare the salsa: Place the onion and tomato slices on a baking sheet and drizzle with a tablespoon olive oil. Place on top oven rack under a hot broiler and broil until softened and the edges begin to brown. Turn the onions occasionally for even cooking. It’s not necessary to turn the tomatoes.

2. Remove from the oven and transfer to a bowl. Stir in the remaining tablespoon olive oil, lime juice, cilantro, hot pepper sauce, salt and pepper.

3. To prepare the sandwich: In a small bowl, mix together the chili powder, cumin, salt, pepper, lime juice and olive oil.

4. Slice the focaccia into halves: Scoop out a little of the crumbs from the top half. Brush cut surfaces with olive oil mixture. Arrange the turkey slices on the bottom half and spread the salsa on top. Replace the top of the focaccia, pressing down lightly. Cut into quarters and serve.

From “Big Flavors of the Hot Sun” by Chris Schlesinger and John Willoughby

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