Focaccia 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
Scale
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
