Description
This Focaccia Grinder Sandwich is a vibrant and hearty Italian-inspired sandwich featuring layers of cured meats, provolone cheese, and a fresh, tangy salad mix nestled between toasted focaccia bread. The sandwich combines juicy, salty, and crispy textures with robust flavors from pesto, pepperoncini, and Italian dressing, perfect for a satisfying lunch or dinner.
Ingredients
Scale
Bread & Spreads
- 1 loaf of focaccia (Trader Joe’s focaccia with roasted tomato and Parmesan recommended)
- 1/4 cup pesto (refrigerated)
- 1/4 cup mayonnaise (optional)
Meats & Cheese
- 2 ounces uncured calabrese salame (about 8 slices)
- 2 ounces uncured capocollo (about 8 slices)
- 4 large slices Provolone cheese
Salad & 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
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for toasting the sandwich.
- Slice Focaccia: Place the loaf of focaccia flat on a cutting board. Using a serrated knife, carefully slice the focaccia horizontally in half. Keep the loaf flat during slicing to prevent the toppings from falling. Set the top half aside.
- Layer Sandwich: Spread 1/4 cup of pesto evenly over the bottom half of the focaccia. Layer the salame, capocollo, and then the provolone cheese slices on top of the pesto.
- Toast Sandwich: Place the bottom half of the sandwich with the toppings in the preheated oven. Toast for 6 to 8 minutes until the cheese begins to melt but before the top half is added to prevent sticking.
- Toss and Layer Greens: In a mixing bowl, combine romaine lettuce, thinly sliced red onion, pepperoncini, Italian dressing (about 1/4 to 1/3 cup), and dried oregano. Season the salad with salt and pepper to taste and toss well. Once toasted, arrange the dressed salad evenly over the melted cheese on the focaccia bottom. Add a dollop of mayo on top if using.
- Finish: Carefully press the top half of the focaccia down over the sandwich layers. Using a sharp knife, cut the sandwich into wedges. Serve immediately to enjoy the crispiness of the toasted bread and the juicy, layered fillings.
Notes
- Using a serrated knife helps achieve cleaner cuts through the soft focaccia without squashing it.
- To prevent sogginess, toast the sandwich before adding the salad and dressing.
- Mayonnaise is optional but adds a creamy element that complements the robust flavors.
- You can substitute any similar Italian cured meats or cheese according to preference.
- Adjust the amount of Italian dressing to control the salad’s moisture level and flavor intensity.
