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The Best Focaccia Sandwich

Focaccia Bread Sandwich
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This focaccia sandwich layers veggies, cheese, and tangy Italian chopped salad on homemade focaccia bread. It’s easily the best sandwich I’ve made at home! Or try my Caprese Sandwich and Burrata Sandwich variations.

Ingredients

Scale

For the marinated tomatoes (see serving size Notes and variations)

  • 1 large ripe tomato, sliced (or 2 medium)
  • 1 tablespoon olive oil
  • 1/2 tablespoon balsamic vinegar
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper

For the chopped salad layer

  • 1 head romaine lettuce, shredded
  • ½ cup thinly sliced red onion, rinsed in cold water
  • ½ cup sliced pepperoncini
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dried oregano
  • 1 pinch celery seed (optional; only if you have it)
  • ¼ teaspoon kosher salt

For assembly

  • ½ loaf of Quick Focaccia Bread (see Notes; the half loaf makes 4 large or 8 small sandwiches) or 1 high-quality medium purchased focaccia bread
  • 5 slices provolone cheese (or smoked gouda, fresh mozzarella, etc)
  • 1 large handful basil leaves
  • Optional: meat of your choice (prosciutto, salami, turkey, ham, etc); but I keep it vegetarian

Instructions

  1. Marinate the tomatoes: Place the sliced tomatoes in a container with the olive oil, balsamic vinegar, fresh oregano, kosher salt, and freshly ground black pepper. Allow the tomatoes to marinate while you prepare the rest of the sandwich components.
  2. Make the chopped salad: In a large bowl, combine the romaine lettuce, red onion, cucumber, and pepperoncini.
  3. Make the dressing: In a small bowl, stir together the extra-virgin olive oil, red wine vinegar, mayonnaise, Dijon mustard, dried oregano, celery seed, garlic, and kosher salt until smooth. Pour the dressing over the salad and toss to coat.
  4. Assemble the sandwiches: Place your hand on top of the focaccia and use a serrated knife to cut it in half horizontally. Lift the top half of the bread off and set to the side. (keeping in mind that you’re using a half loaf Quick Focaccia Bread for 4 sandwiches, so you’ll slice the homemade bread lengthwise first). Layer the provolone slices across the bottom half, then basil leaves, then add the marinated tomatoes in an even layer. Pile the dressed chopped salad on top of the tomatoes, then place the top half of the focaccia over the salad. Slice into 4 large (or 8 small slider) sandwiches and serve immediately.
  5. Important storage notes: This sandwich becomes soggy over time, so it’s important to eat right away. If you’re making this in advance, keep the salad and marinated tomatoes separate from the bread and add just before serving, or make a more classic meat and cheese sandwich with no chopped salad or tomatoes.

Notes

Homemade vs store-bought: My quick focaccia bread is specifically formulated to be the right thickness for focaccia sandwiches! It’s thinner than my classic focaccia bread and can be made on the same day (instead of overnight). It’s also great made ahead and stored in a plastic bag. You can also use a purchased loaf but make sure it’s good quality — you also may want to toast it in a 350F oven for 6 to 8 minutes with the cheese on the bottom and the top laying to the side, then layer the sandwich.

Serving size: The loaf makes 8 large sandwiches or 16 sliders. I made the recipe for 4 large sandwiches because this recipe is best served right away otherwise it gets soggy. Double the recipe for 8 large sandwiches!

Caprese Sandwich Variation: Slather both cut sides of the focaccia with this Pesto Aioli, then layer 4 handfuls baby arugula, 1 handful basil, salted tomato slices (from 1 to 2 medium tomatoes), and slices of fresh mozzarella (about 4 oz for 4 sandwiches). Then cut into 4 sandwiches. See my Caprese Sandwich.

Burrata Sandwich Variation: Stir together a smoky sundried tomato aioli (mayonnaise, chopped sundried tomatoes, smoked paprika, and smoked salt; see recipe here), then spread it on both sides of the bread. Layer pepperoncini, tomato slices (from 1 to 2 medium tomatoes), torn burrata (from 2 balls), a drizzle of honey, basil, and 4 handfuls arugula. Then cut into 4 sandwiches. See my Burrata Sandwich.

Find it online: https://www.acouplecooks.com/focaccia-sandwich/