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Epic Italian Focaccia Sandwich

A magnificent Italian deli-style sandwich layered with thick focaccia bread, spicy salami, delicate prosciutto, fresh mozzarella, ripe tomatoes, peppery arugula, and a sweet, tangy balsamic glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Lunch, Main Course
Cuisine: American, Italian
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Bread & Spreads
  • 1 square Artisanal Focaccia Bread About 6x6 inches, sliced horizontally
  • 2 tablespoons Extra Virgin Olive Oil For drizzling
  • 2 tablespoons Balsamic Glaze Store-bought or homemade reduction
  • 1 tablespoon Basil Pesto Optional
Meats & Cheeses
  • 4 oz Spicy Salami Thinly sliced, like Sopressata
  • 3 oz Prosciutto Thinly sliced
  • 4 oz Fresh Mozzarella Thickly sliced
Fresh Produce
  • 1 large Ripe Tomato Thickly sliced
  • 1 cup Fresh Baby Arugula Washed and dried
  • 0.25 cup Red Onion Very thinly sliced
  • 1 pinch Sea Salt & Black Pepper To taste

Equipment

  • Serrated Bread Knife
  • Skillet or Broiler
  • Cutting board

Method
 

  1. Carefully slice the focaccia square in half horizontally using a serrated bread knife.
  2. Lightly toast the inside of the focaccia halves in a skillet or under the broiler for 2-3 minutes until golden brown.
  3. Drizzle the extra virgin olive oil and spread the pesto (if using) onto the bottom half of the toasted bread.
  4. Layer the thinly sliced spicy salami on the bottom half, followed by folded pieces of prosciutto.
  5. Place the thick slices of fresh mozzarella directly on top of the cured meats and season with a little black pepper.
  6. Layer the sliced tomatoes over the mozzarella. Sprinkle a pinch of flaky sea salt over the tomatoes, then top with the thinly sliced red onions.
  7. Pile the fresh baby arugula high on top of the tomatoes and onions.
  8. Generously drizzle the balsamic glaze over the arugula and the inside of the top half of the focaccia bread.
  9. Place the top half of the focaccia onto the sandwich, press down gently, slice in half, and serve immediately.

Notes

To prevent a soggy sandwich, let your sliced tomatoes rest on a paper towel for 5 minutes before assembling to absorb excess moisture. Let meats and cheeses come to room temp for 15 minutes for the best flavor.