Focaccia Sandwich

Name: Focaccia Sandwich
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 loaf rosemary focaccia bread, cut into 4 squares; 4 oz prosciutto, thinly sliced; 4 oz Italian salami, thinly sliced; 4 oz mortadella, thinly sliced; 4 oz provolone cheese, sliced; 1/2 cup roasted red peppers, drained; 1/2 cup marinated artichoke hearts, drained and chopped; 2 cups arugula; 2 tbsp extra virgin olive oil; 2 tsp balsamic vinegar; 1/2 cup fresh basil leaves, torn; 1/2 tsp dried oregano; 1/4 tsp red pepper flakes; to taste salt; to taste black pepper, freshly ground

A hearty Italian sandwich featuring layers of premium cured meats, provolone cheese, roasted red peppers, and arugula on rosemary focaccia bread. Finished with a zesty herb vinaigrette for an authentic taste of Italy.

15 minEasyServes 4560 cal/serving

ItalianLunchNo-CookStandardCorn-Free

Ingredients

1 loaf rosemary focaccia bread, cut into 4 squares
4 oz prosciutto, thinly sliced
4 oz Italian salami, thinly sliced
4 oz mortadella, thinly sliced
4 oz provolone cheese, sliced
1/2 cup roasted red peppers, drained
1/2 cup marinated artichoke hearts, drained and chopped
2 cups arugula
2 tbsp extra virgin olive oil
2 tsp balsamic vinegar
1/2 cup fresh basil leaves, torn
1/2 tsp dried oregano
1/4 tsp red pepper flakes
to taste salt
to taste black pepper, freshly ground

Instructions

1

Slice each piece of 1 loaf cut into 4 squares rosemary focaccia bread horizontally to create top and bottom pieces for each sandwich.
2

In a small bowl, whisk together 2 tbsp extra virgin olive oil, 2 tsp balsamic vinegar, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes, to taste salt, and to taste black pepper to make the herb vinaigrette.
3

Drizzle the inside of each focaccia piece lightly with the herb vinaigrette.
4

Layer the bottom half of each focaccia with 4 oz thinly sliced prosciutto, 4 oz thinly sliced Italian salami, 4 oz thinly sliced mortadella, and 4 oz sliced provolone cheese.
5

Top the meats and cheese with 1/2 cup drained roasted red peppers, 1/2 cup drained and chopped marinated artichoke hearts, 2 cups arugula, and 1/2 cup torn fresh basil leaves.
6

Drizzle a little more vinaigrette over the vegetables if desired.
7

Place the top piece of focaccia on each sandwich and press down gently.
8

Cut each sandwich in half diagonally if desired and serve immediately, or wrap tightly in parchment paper for a packed lunch or picnic.

Questions

Can I make Focaccia Sandwich dairy-free?

Yes. The dairy in this entry is 4 oz provolone cheese, sliced. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Focaccia Sandwich gluten-free?

Yes. The gluten in this entry is 1 loaf rosemary focaccia bread, cut into 4 squares. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Focaccia Sandwich keep?

Refrigerate leftovers within two hours and eat them within three days. It is served cold; there is nothing to reheat.

Can I halve or double Focaccia Sandwich?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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