Juicy and full of character, this Italian focaccia sandwich brings together a crisp golden crust, fragrant basil pesto, silky mortadella, salty prosciutto, and molten cheese, with bright notes of sun-dried tomatoes and roasted peppers. In just 20 minutes, you have a lunch that feels straight from a good deli: layered, satisfying, and beautifully textured.
Ingredients
- 1 focaccia loaf, about 11-12 in (28-30 cm)
- 2 tbsp pesto
- 1 tbsp mayonnaise, optional
- 2.8 oz (80 g) prosciutto
- 2.8 oz (80 g) mortadella
- 2.1 oz (60 g) salami
- 4.2 oz (120 g) provolone or mozzarella, sliced
- 1.4 oz (40 g) sun-dried tomatoes
- 2.8 oz (80 g) pickled roasted peppers, sliced
- 1 oz (30 g) arugula
- 0.7 oz (20 g) red onion, thinly sliced
- 1 tbsp extra-virgin olive oil
- 1 tsp balsamic glaze or vinegar
- Sea salt and freshly ground black pepper, to taste
- 1 tbsp capers, optional
- 1/2 tsp lemon juice, optional
Step-by-Step Recipe
- Prepare the focaccia: split it horizontally into 2 layers. Lightly toast the cut sides in a dry skillet for 1-2 minutes, just until the surface turns lightly crisp.
- Stir the pesto with the mayonnaise for a creamier spread, if you like. Trim a very thin layer of crumb from the cut side of the bottom piece so the sauce soaks in better, then spread both halves evenly.
- Build the sandwich in layers: add half the cheese, then the prosciutto, mortadella, and salami. Top with the roasted peppers, sun-dried tomatoes, capers, and onion slices. Finish with the arugula and the remaining cheese.
- Drizzle with olive oil, add a few drops of lemon juice, and season with sea salt and black pepper. If you like, finish with a thin thread of balsamic glaze.
- Close with the top layer of focaccia and press gently. Warm the assembled sandwich in a grill pan or a regular skillet with a light weight on top for 2-3 minutes per side, until the cheese melts and the crust is deeply golden.
- Transfer to a board, let it rest for 1 minute so the layers settle, then cut into 2-4 pieces and serve hot.
Nutritional Value
| Item | Per Serving |
|---|---|
| Calories | 780 kcal |
| Protein | 34 g |
| Fat | 41 g |
| Carbohydrates | 64 g |
| Fiber | 4 g |
| Sugars | 7 g |
| Sodium | 2100 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and Variations
- Bread: if you do not have focaccia, ciabatta, a baguette, or rustic country bread with a tight crumb will work well.
- Cheese: provolone gives the most classic Italian profile; for a stretchier melt, use mozzarella or scamorza.
- Sauce: pesto can be swapped for sun-dried tomato spread or olive tapenade; for heat, add a few drops of peperoncino sauce.
- No pork: replace prosciutto and salami with turkey, chicken breast, or roast beef; for a vegetarian version, use only cheese, vegetables, and pesto.
- Balance: make sure there is always a fresh note in the sandwich — arugula, basil, or cucumber keeps the richer, saltier layers lively.
What to Serve It With
- A simple arugula salad with lemon dressing.
- Grilled vegetables or roasted peppers.
- Sparkling water with citrus or a light Italian Lambrusco.
FAQ
What can I use instead of focaccia if I do not have any?
Ciabatta, a baguette, or a soft rustic loaf all work well. The key is a bread sturdy enough to hold the juicy fillings and stand up to a quick toast in a skillet or on a grill.
How can I make the sandwich lighter?
Use less cured meat, choose a lighter cheese, swap the mayonnaise for a yogurt-based spread, and add more fresh vegetables such as cucumber and tomato slices.
Can I make it ahead, and how should I reheat it?
It is best assembled just before serving. If you need to prep ahead, keep the sauce and juicy ingredients separate. Reheat the assembled sandwich for 3-4 minutes in a dry skillet with a lid, or 5-6 minutes in the oven at 170°C (338°F).