Focaccia Sandwich
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.
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
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1
Slice each piece of 1 loaf cut into 4 squares rosemary focaccia bread horizontally to create top and bottom pieces for each sandwich.
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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.
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3
Drizzle the inside of each focaccia piece lightly with the herb vinaigrette.
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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.
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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.
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6
Drizzle a little more vinaigrette over the vegetables if desired.
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7
Place the top piece of focaccia on each sandwich and press down gently.
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8
Cut each sandwich in half diagonally if desired and serve immediately, or wrap tightly in parchment paper for a packed lunch or picnic.