Focaccia Grinder Sandwich with Pesto, Cold Cuts, and Fresh Greens Recipe
Introduction
This Focaccia Grinder Sandwich is a delightful combination of savory Italian meats, melted cheese, and fresh, tangy greens all nestled between soft, flavorful focaccia bread. Perfect for a hearty lunch or casual dinner, it’s both satisfying and easy to prepare.
Ingredients
- 1 loaf of focaccia (such as Trader Joe’s focaccia with roasted tomato and Parmesan)
- 1/4 cup refrigerated pesto
- 2 ounces uncured calabrese salame (8 slices)
- 2 ounces uncured capocollo (8 slices)
- 4 large slices Provolone cheese
- 1 head romaine lettuce, shredded (2-3 cups)
- 1/4 of a red onion, thinly sliced
- 1/2 cup sliced pepperoncini
- 1/4 to 1/3 cup Italian dressing
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup mayonnaise (optional)
Instructions
- Step 1: Preheat the oven to 350 degrees Fahrenheit.
- Step 2: Using a serrated knife, carefully slice the focaccia loaf in half horizontally. Keep the loaf flat and set the top half aside to avoid spilling toppings.
- Step 3: Spread the bottom half of the focaccia with the pesto.
- Step 4: Layer the salame, capocollo, and Provolone cheese evenly over the pesto.
- Step 5: Place the assembled bottom half on a baking sheet and toast in the oven for 6-8 minutes, until the cheese starts to melt. Leave the top half of the bread aside during this time.
- Step 6: In a bowl, toss together the shredded romaine, sliced red onion, pepperoncini, Italian dressing, dried oregano, salt, and pepper to taste.
- Step 7: Spoon the tossed salad mixture onto the toasted sandwich base. Add a dollop of mayonnaise if you like for extra creaminess.
- Step 8: Press the top half of the focaccia over the layered sandwich and cut into wedges. Serve immediately and enjoy the crispy, juicy flavors.
Tips & Variations
- Use your favorite type of Italian bread if focaccia isn’t available, but a dense bread works best to hold all the fillings.
- For a spicier kick, add sliced pepperoncini or substitute salame with spicy soppressata.
- Try adding sliced tomatoes or roasted red peppers for additional flavor and moisture.
- Mayonnaise is optional, but it adds a nice creaminess that balances the tangy dressing and salty meats.
Storage
Store any leftover sandwich wrapped tightly in plastic wrap or foil in the refrigerator for up to 2 days. To reheat, warm in a toaster oven or conventional oven at 300 degrees Fahrenheit until the cheese softens again—avoid microwaving to keep the bread from getting soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this sandwich vegetarian?
Yes, simply omit the salame and capocollo and add more cheese, roasted vegetables, or marinated tofu to maintain flavor and texture.
What can I use if I don’t have Italian dressing?
You can substitute with a simple vinaigrette made from olive oil, red wine vinegar, a pinch of dried oregano, salt, and pepper for a similar tangy flavor.
PrintFocaccia Grinder Sandwich with Pesto, Cold Cuts, and Fresh Greens Recipe
This Focaccia Grinder Sandwich combines the rich flavors of Italian cold cuts, creamy provolone, and zesty pesto layered on toasted focaccia bread. Enhanced with a vibrant salad mix of shredded romaine, pepperoncini, red onion, and Italian dressing, this sandwich offers a delightful balance of juicy, crispy, and savory elements perfect for a hearty lunch or casual dinner.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Category: Sandwich
- Method: Baking
- Cuisine: Italian-American
Ingredients
Sandwich Ingredients
- 1 loaf of focaccia (Trader Joe’s focaccia with roasted tomato and Parmesan recommended)
- 1/4 cup refrigerated pesto (such as Trader Joe’s)
- 2 ounces uncured calabrese salame (about 8 slices)
- 2 ounces uncured capocollo (about 8 slices)
- 4 large slices Provolone cheese
Salad and Toppings
- 1 head romaine lettuce, shredded (2–3 cups)
- 1/4 red onion, thinly sliced
- 1/2 cup sliced pepperoncini
- 1/4 to 1/3 cup Italian dressing
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup mayonnaise (optional)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for toasting the sandwich.
- Slice Focaccia: Using a serrated knife, carefully slice the focaccia loaf horizontally in half while keeping it flat to avoid toppings falling off. Set the top half aside.
- Layer Sandwich: Spread the pesto evenly over the bottom half of the focaccia. Then, layer the salame, capocollo, and Provolone cheese on top.
- Toast Sandwich: Place the bottom half with toppings in the oven and toast for 6 to 8 minutes until the cheese starts melting. Keep the top half of the bread aside to avoid sticking.
- Toss and Layer Greens: In a separate bowl, toss shredded romaine lettuce, thinly sliced red onion, sliced pepperoncini, Italian dressing, dried oregano, and season with salt and pepper. Arrange this salad mixture on top of the toasted sandwich base. Optionally, add dollops of mayonnaise over the greens for added creaminess.
- Finish: Press the reserved top layer of focaccia over the assembled sandwich. Cut the sandwich into wedges and serve immediately for a juicy, crispy, and flavorful experience.
Notes
- Use a serrated knife to slice the focaccia to keep layers intact.
- Adjust the amount of Italian dressing to your taste preference to avoid sogginess.
- Mayonnaise is optional but adds a creamy contrast to the tangy salad.
- You can substitute other Italian cold cuts based on availability.
- Serve immediately after assembling to enjoy the best texture and flavor.
Keywords: Focaccia sandwich, Italian sandwich, grinder sandwich, salame sandwich, toasted focaccia, easy lunch recipe
