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Focaccia sandwiches are a delicious upgrade from your typical deli sandwich. Made with pillowy, olive oil-rich Italian focaccia bread and filled with savory meats, cheeses, fresh veggies, or plant-based options, they’re bursting with flavor and texture. Whether served warm or cold, these sandwiches are perfect for sharing, meal prepping, or serving at events.
⏱️ Prep Time
- Prep Time: 15 minutes
- Cook Time (if toasting): 5–10 minutes
- Total Time: 20–25 minutes
🍳 Equipment
- Bread knife
- Cutting board
- Small bowl (for spreads)
- Skillet, panini press, or oven (optional for toasting)
🧾 Ingredients (Makes 4 Sandwiches)
🫓 For the Bread:
- 1 whole focaccia loaf (about 9×13 inches), cut into 4 squares and sliced horizontally
🧀 Suggested Fillings (Customizable):
- 4 tbsp pesto or olive tapenade
- 8 slices fresh mozzarella or provolone
- 8 slices prosciutto, salami, or turkey
- 1 large tomato, sliced
- 1 cup arugula or baby spinach
- 1/2 small red onion, thinly sliced
- Optional: roasted red peppers, grilled zucchini, or sun-dried tomatoes
- Salt & pepper, to taste
- Olive oil or balsamic glaze, for drizzling
🧄 Ingredient Notes
- Focaccia: Use a bakery-style or homemade focaccia with olive oil and herbs. Thicker focaccia holds up better to fillings.
- Spread: Pesto adds richness, but you can also use mayo, hummus, garlic aioli, or mustard.
- Cheese: Mozzarella and provolone melt well; goat cheese or ricotta can also be used for a creamy texture.
- Protein: Keep it Italian (prosciutto, mortadella) or go vegetarian with grilled eggplant or mushrooms.
👨🍳 Instructions
1. Slice the Focaccia
- Cut focaccia into sandwich-sized squares.
- Slice each square horizontally to create a top and bottom half.
2. Build the Sandwiches
- Spread pesto (or chosen spread) on the cut sides of the bread.
- Layer cheese, meats, tomato slices, red onion, arugula, and any optional ingredients.
- Season with salt, pepper, and a drizzle of olive oil or balsamic glaze.
- Close the sandwich and press gently.
3. Toast (Optional but Recommended)
- Skillet: Grill each side for 2–3 minutes over medium heat until golden and cheese melts slightly.
- Panini Press: Grill for 4–5 minutes until warm and pressed.
- Oven: Wrap in foil and bake at 375°F (190°C) for 10 minutes for a warm, soft version.
4. Serve
Slice in half, secure with toothpicks if needed, and serve warm or cold with chips, salad, or soup.
🍽️ Nutrition Facts (Per sandwich, approx.)
- Calories: 500–650
- Protein: 20–30g
- Fat: 25–35g
- Carbohydrates: 40–50g
- Fiber: 2–4g
- Sodium: 900–1200mg
(Varies depending on fillings and bread size)
💡 Tips & Variations
🔪 Tips:
- Don’t overfill: Focaccia is thick—too many layers can make the sandwich difficult to eat.
- Meal prep friendly: Assemble ahead and wrap tightly in parchment and foil.
- Serve cold or warm: Both ways are delicious—perfect for lunch boxes or picnics.
🥪 Variations:
- Vegetarian: Roasted vegetables, goat cheese, arugula, and a smear of sun-dried tomato pesto.
- Caprese: Mozzarella, tomatoes, basil, olive oil, and balsamic reduction.
- Italian Deli: Ham, salami, mortadella, provolone, shredded lettuce, red wine vinaigrette.
- Spicy: Add Calabrian chili spread, spicy salami, or banana peppers.
