Italian Focaccia Sandwich
Italian sandwich with toasted fresh-milled focaccia, pesto, naturally cultured cold cuts, burrata, and arugula, finished with an olive oil and vinegar drizzle.
Servings 4 servings
Ingredients
- 1 focaccia 9x9, split in half horizontally
- ⅓ cups basil pesto
- 6 ounces mortadella thin sliced
- 4 ounces dry salami thin sliced
- 3 ounces pepperoni thin sliced
- 2 balls burrata torn
- 2 medium tomatoes sliced
- 1 shallot
- ¼ cup basil leaves torn
- 2 cups arugula
- 3 tablespoons olive oil plus more for drizzling
- 1 tablespoons red wine vinegar
- 1 pinch flaky salt and cracked pepper
Instructions
- Toast the 1 focaccia (9x9), split in half horizontally. Drizzle with olive oil and place cut side up under the broiler until the interior is golden and crisp. This matters more with FMF focaccia since the crumb runs wetter.
- Spread basil pesto over the bottom half.
- Layer mortadella, salami, pepperoni, on one half of the bread. Tear 2 balls burrata, torn over the meats so it settles into the folds rather than sitting flat.
- Layer sliced tomatoes and basil leaves torn over the burrata. Season with 1 pinch flaky salt and cracked pepper.
- Top with 2 cups arugula and sliced shallots, then close the sandwich with the top half of the focaccia. Drizzle with olive oil and red wine vinegar. Cut into 4 portions. Wrap tightly.
Video
Notes
Storage: This sandwich is best eaten the same day it's built, but leftovers hold up reasonably well if you wrap them tightly in parchment or foil and refrigerate for up to 2 days. The fresh produce and burrata start to break down after that, so don't push much past the two-day mark.
Helpful Tips:
- Toast the focaccia well before building. A quick under the broiler, cut side up, dries out the interior enough to hold up to the pesto and juicy tomatoes without going soft. This is especially important for fresh milled focaccia.
- Tear the burrata instead of slicing it. Tearing lets it settle into the gaps between the meats rather than sitting as one flat layer, which gives you a better cross-section when you cut the sandwich.
- Add the shallot and arugula last. Both wilt or lose their bite if they sit under the weight of the other ingredients too long before serving.
- Wrap and press before cutting. Wrapping the sandwich tightly for a few minutes before slicing helps everything set so the layers don't slide apart when you cut it.
Nutrition
Calories: 806kcal | Carbohydrates: 54g | Protein: 28g | Fat: 54g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 2241mg | Potassium: 444mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1249IU | Vitamin C: 11mg | Calcium: 79mg | Iron: 2mg