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Focaccia Sandwich Recipe

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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.

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

  1. Place the focaccia on a cutting board and carefully slice it horizontally through the middle to create a top and bottom layer.
  2. Spread the pesto evenly over the cut side of the bottom half. Spread additional pesto over the top half if desired.
  3. Arrange the sliced mozzarella evenly over the pesto.
  4. Add the prosciutto, salami, or preferred deli meat in an even layer.
  5. Arrange the tomato slices and thinly sliced red onion over the meat and cheese.
  6. Season the tomatoes lightly with salt and freshly ground black pepper.
  7. Add the fresh arugula and drizzle lightly with extra-virgin olive oil. Add a small drizzle of balsamic glaze if using.
  8. Place the top half of the focaccia over the fillings and gently press the sandwich together.
  9. 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.
  10. 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

Find it online: https://thefamilycooking.com/focaccia-sandwich-recipe/