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

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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.

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Questions

What can I use instead of prosciutto in Focaccia Sandwich?

The entry for Focaccia Sandwich calls for 4 oz prosciutto, thinly sliced. In its place: Thinly sliced serrano ham, or bacon or pancetta where it is cooked into the dish.

Can I make Focaccia Sandwich less spicy?

Yes. The heat in Focaccia Sandwich comes from 1/4 tsp red pepper flakes. For a milder plate, halve the pepper flakes; nothing else in the method changes.

Can I make Focaccia Sandwich dairy-free?

Yes. The dairy in Focaccia Sandwich 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.

How many calories are in Focaccia Sandwich?

One serving (the recipe makes 4) is about 560 calories, with 24 g protein, 56 g carbohydrate and 24 g fat, plus 3 g fiber and 680 mg sodium. The figures are estimates computed from the ingredient list.

How long does Focaccia Sandwich keep?

Refrigerate what is left of Focaccia Sandwich within two hours and eat it within three days. It is served cold; there is nothing to reheat. Leafy parts wilt first; store them apart if you can.

Serve it with

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