Description
This focaccia bread sandwich is layered with fresh, Italian-inspired ingredients and finished with a drizzle of olive oil and balsamic glaze. It's an easy, flavor-packed sandwich that's perfect for lunch, picnics, or casual summer entertaining.
Ingredients
4 portions homemade focaccia (about 400g / 14 oz total)
3/4 cup (180 ml) homemade basil pesto, or use your favorite store bought pesto
1 cup (30g) fresh arugula
Small handful fresh basil leaves
1-2 ripe tomatoes, sliced
150-200g (5-7 oz) Italian cured meats (salami, prosciutto, capicola, or bresaola)
250g (8 oz) fresh mozzarella (or burrata)
Balsamic glaze, for serving (optional)
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground black pepper, to taste
Instructions
1. Prepare the bread
Arrange the focaccia on a board. Lightly toast if desired. Add a generous layer of pesto over each piece of bread.
2. Layer the ingredients
Add arugula, basil leaves, sliced tomato, Italian meats, and mozzarella (or burrata).
Chef’s Tip: Tear the mozzarella instead of slicing for a more rustic texture and better coverage.
3. Season and finish
Drizzle with olive oil and balsamic glaze (if using). Season with salt and pepper.
Serve and enjoy!
Finish with extra basil leaves and serve immediately.
Notes
Storage Instructions
Fridge: Best enjoyed fresh, but can be wrapped tightly and refrigerated for up to 1 day. The bread may soften slightly over time.
Make Ahead: Prep the fillings in advance and store separately. Assemble the sandwich the same day for the best texture.
Picnic Tip: Layer arugula between the bread and tomatoes to help prevent sogginess. Wrap tightly and keep chilled until serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sandwich
- Method: No-cook
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 622
- Sugar: 4.2 g
- Sodium: 1900.2 mg
- Fat: 41 g
- Carbohydrates: 27.4 g
- Protein: 36.5 g
- Cholesterol: 41.3 mg
