Why You’ll Love This Recipe
I love this focaccia sandwich because it combines a hearty, flavorful bread with simple fillings that I can easily customize. The focaccia is sturdy enough to hold generous layers without losing its soft and airy texture.
I also like how practical this recipe is for gatherings and meal prep. I can make one large sandwich and cut it into individual portions, which makes it especially convenient for lunches, picnics, parties, and casual dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 large focaccia loaf
- 1/3 cup basil pesto
- 8 ounces fresh mozzarella, sliced
- 6 ounces sliced prosciutto, salami, or other preferred deli meat
- 1 large tomato, thinly sliced
- 1 cup fresh arugula
- 1/4 small red onion, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic glaze, optional
- Salt, to taste
- Freshly ground black pepper, to taste
Directions
- I place my focaccia on a cutting board and carefully slice it horizontally through the middle to create a top and bottom layer.
- I spread the pesto evenly over the cut side of the bottom half. I can also spread a little over the top half when I want a stronger pesto flavor.
- I arrange the sliced mozzarella evenly over the pesto.
- I add the prosciutto, salami, or my preferred sandwich meat in an even layer.
- I arrange the tomato slices and thinly sliced red onion over the meat and cheese.
- I season the tomatoes lightly with salt and freshly ground black pepper.
- I add the fresh arugula and drizzle it lightly with extra-virgin olive oil. If I’m using balsamic glaze, I add a small drizzle over the vegetables.
- I place the top half of the focaccia over the fillings and press the sandwich gently.
- For a cold sandwich, I slice and serve it immediately. If I want it warm, I wrap the sandwich loosely in foil and heat it in a 375°F (190°C) oven for about 8–10 minutes.
- I cut the large sandwich into individual portions and serve.
Servings and Timing
I usually get about 4 generous sandwiches from one large focaccia loaf. If I’m preparing smaller portions for a party or appetizer platter, I can cut it into 6–8 pieces instead.
- Prep time: 10 minutes
- Optional heating time: 8–10 minutes
- Total time: 10–20 minutes
- Servings: 4
- Party-size portions: 6–8
Variations
Caprese Focaccia Sandwich
I skip the deli meat and layer my focaccia with fresh mozzarella, ripe tomatoes, basil leaves, pesto, and a drizzle of balsamic glaze. I especially enjoy this version when tomatoes are in season.
Chicken Pesto Focaccia Sandwich
I fill the focaccia with sliced cooked chicken, pesto, mozzarella, tomatoes, and arugula. I like warming this version until the mozzarella begins to melt.
Italian Focaccia Sandwich
I layer salami, prosciutto, provolone, roasted red peppers, arugula, and thinly sliced onion. I sometimes replace the pesto with an olive spread for an even more savory flavor.
Grilled Vegetable Focaccia Sandwich
I fill my sandwich with grilled zucchini, eggplant, bell peppers, mozzarella, pesto, and fresh greens. I find this makes a substantial meat-free option.
Turkey Focaccia Sandwich
I use sliced turkey with provolone or mozzarella, tomatoes, arugula, and pesto. I can also add roasted peppers or avocado for extra flavor and texture.
Storage/Reheating
I prefer eating my focaccia sandwich soon after assembling it because tomatoes, pesto, and other moist ingredients can gradually soften the bread.
If I have leftovers, I wrap individual portions tightly or place them in an airtight container and refrigerate them for up to 2 days. For the best results, I store particularly wet ingredients separately when I’m preparing the sandwiches ahead of time.
To reheat a focaccia sandwich, I place it in a 350°F (175°C) oven for about 8–10 minutes, or until the bread is warm and the cheese has softened. If my sandwich contains delicate greens such as arugula, I prefer removing them before reheating and adding fresh greens afterward.
FAQs
What is the best focaccia for sandwiches?
I prefer a focaccia that’s airy and tender inside but sturdy enough to support the fillings. Plain, rosemary, garlic, and herb focaccia all work well, depending on the ingredients I plan to add.
Can I make focaccia sandwiches ahead of time?
Yes. I can assemble them several hours ahead and keep them refrigerated, but I avoid adding excessive amounts of wet ingredients. When possible, I add tomatoes and dressed greens closer to serving time to help keep my focaccia from becoming soggy.
How do I keep a focaccia sandwich from getting soggy?
I use pesto, cheese, or another spread as a partial barrier between the bread and juicy ingredients. I also pat my tomato slices dry and avoid adding too much dressing or olive oil.
Can I serve a focaccia sandwich warm?
Yes. I enjoy focaccia sandwiches both cold and warm. For a warm version, I heat the assembled sandwich in the oven until the bread is lightly crisp and the cheese begins to soften or melt.
What can I serve with a focaccia sandwich?
I like serving my focaccia sandwich with a green salad, tomato soup, roasted vegetables, olives, potato wedges, or fresh fruit. For parties, I cut the sandwich into smaller portions and serve it as part of an appetizer platter.
Conclusion
A focaccia sandwich is an easy and versatile meal that I can adapt to whatever ingredients I have available. I love the combination of airy focaccia, creamy cheese, fresh vegetables, flavorful pesto, and savory fillings. Whether I make a classic Italian-style version, a Caprese sandwich, or a grilled vegetable variation, I can prepare a satisfying lunch or dinner in just a few minutes.
PrintFocaccia Sandwich Recipe
This focaccia sandwich layers airy, olive oil-rich bread with pesto, fresh mozzarella, tomatoes, arugula, and savory Italian-style fillings. Serve it fresh and cool or warm it briefly for a crisp exterior and soft, melty cheese.
- Prep Time: 10 minutes
- Cook Time: 8–10 minutes optional
- Total Time: 10–20 minutes
- Yield: 4 sandwiches or 6–8 party-size portions
- Category: Main Course
- Method: Assembly
- Cuisine: Italian
- Diet: Low Calorie
Ingredients
- 1 large focaccia loaf
- 1/3 cup basil pesto
- 8 ounces fresh mozzarella, sliced
- 6 ounces sliced prosciutto, salami, or other preferred deli meat
- 1 large tomato, thinly sliced
- 1 cup fresh arugula
- 1/4 small red onion, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic glaze, optional
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Place the focaccia on a cutting board and carefully slice it horizontally through the middle to create a top and bottom layer.
- Spread the pesto evenly over the cut side of the bottom half. Spread additional pesto over the top half if desired.
- Arrange the sliced mozzarella evenly over the pesto.
- Add the prosciutto, salami, or preferred deli meat in an even layer.
- Arrange the tomato slices and thinly sliced red onion over the meat and cheese.
- Season the tomatoes lightly with salt and freshly ground black pepper.
- Add the fresh arugula and drizzle lightly with extra-virgin olive oil. Add a small drizzle of balsamic glaze if using.
- Place the top half of the focaccia over the fillings and gently press the sandwich together.
- For a cold sandwich, slice and serve immediately. For a warm sandwich, loosely wrap it in foil and heat at 375°F (190°C) for 8–10 minutes.
- Cut the large focaccia sandwich into individual portions and serve.
Notes
- For a Caprese version, omit the deli meat and use fresh mozzarella, tomatoes, basil, pesto, and balsamic glaze.
- For a chicken pesto version, use sliced cooked chicken with pesto, mozzarella, tomatoes, and arugula.
- For an Italian-style variation, combine salami, prosciutto, provolone, roasted red peppers, arugula, and onion. Olive spread can replace the pesto.
- For a meat-free version, use grilled zucchini, eggplant, bell peppers, mozzarella, pesto, and fresh greens.
- For a turkey version, use sliced turkey with provolone or mozzarella, tomatoes, arugula, and pesto.
- To help prevent sogginess, pat tomato slices dry and use pesto or cheese as a barrier between the bread and wetter ingredients.
- For make-ahead sandwiches, add tomatoes and dressed greens closer to serving time when possible.
- Store leftover portions tightly wrapped or in an airtight container in the refrigerator for up to 2 days.
- Reheat at 350°F (175°C) for 8–10 minutes. Remove delicate greens before reheating and add fresh greens afterward.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 1450 mg
- Fat: 38 g
- Saturated Fat: 11 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 55 mg
