If you have been searching for a sandwich that perfectly blends bold flavors, satisfying textures, and colorful veggie toppings, then you are in for a treat with this Focaccia Grinder Sandwich with Pesto, Salame, and Veggie Toppings Recipe. This sandwich brings together the aromatic punch of pesto, the savory bite of salame and capocollo, melted provolone cheese, and a vibrant medley of fresh greens, all nestled in a golden, crusty focaccia. It is the kind of sandwich that is simple to assemble yet delivers a gourmet experience with every bite, making it an irresistible choice for lunches, casual dinners, or even picnic adventures.
Ingredients You’ll Need
Gathering the right ingredients is essential for creating this delightful sandwich. Each component plays a crucial role—whether it’s the bread offering the perfect chewy and crispy balance, or the fresh veggies adding brightness and crunch.
- 1 loaf of focaccia: I recommend the Trader Joe’s focaccia with roasted tomato and Parmesan for a flavorful base.
- 1/4 cup pesto: A refrigerated store-bought pesto works fantastically to bring that herby richness.
- 2 ounces uncured calabrese salame: Eight slices provide a robust, savory punch without overpowering.
- 2 ounces uncured capocollo: Another eight slices add a delicate, spicy flavor.
- 4 large slices Provolone cheese: Perfect for melting and adding creaminess.
- 1 head romaine lettuce, shredded (2-3 cups): Adds fresh crunch and a mild taste.
- 1/4 red onion, thinly sliced: For a slight bite and zesty contrast.
- 1/2 cup sliced pepperoncini: Brings a delightful tang and subtle heat.
- 1/4 to 1/3 cup Italian dressing: To dress the greens and tie all flavors together.
- 1/2 teaspoon dried oregano: Adds a fragrant Mediterranean touch.
- Salt and pepper: Adjust to taste for seasoning balance.
- 1/4 cup mayo (optional): Adds moisture and richness if you love a creamier sandwich.
How to Make Focaccia Grinder Sandwich with Pesto, Salame, and Veggie Toppings Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 350 degrees Fahrenheit. This ensures it will be perfectly ready to toast your sandwich, allowing the cheese to melt and the focaccia to crisp up just right.
Step 2: Slice the Focaccia
Using a serrated knife, carefully slice the focaccia horizontally while it lies flat. This technique is key—you don’t want to tip the bread up because the beautiful layers and toppings will slide right off. Gently lift the top half and set it aside for now.
Step 3: Layer the Sandwich Ingredients
Spread the pesto evenly over the bottom half of the focaccia, infusing the base with herbaceous goodness. Then, add the salame and capocollo slices, followed by the provolone cheese. This layering creates a perfect balance of savory meats and melty cheese.
Step 4: Toast the Sandwich
Place the prepared bottom half of your sandwich with toppings into the preheated oven. Toast it for 6 to 8 minutes until the cheese is melted and the focaccia warms up, developing a delightful crisp texture. Keep the top half of the bread aside to avoid it sticking to the cheese prematurely.
Step 5: Toss and Layer Your Greens
While the sandwich toasts, combine romaine lettuce, thinly sliced red onion, pepperoncini, Italian dressing, and dried oregano in a bowl. Season with salt and pepper to taste, and toss everything together until the greens are lightly coated and flavorful.
Step 6: Assemble and Finish Your Sandwich
Once your sandwich base is toasted, generously layer the dressed greens over the melted cheese and meats. For an extra touch of creaminess, add a dollop of mayo or spread it if you prefer. Finally, top with the reserved focaccia slice, press down gently, and cut into wedges. You are now ready to enjoy a sandwich packed with layers of juicy, crispy, and perfectly seasoned flavors.
How to Serve Focaccia Grinder Sandwich with Pesto, Salame, and Veggie Toppings Recipe
Garnishes
Consider sprinkling some fresh basil leaves or a few extra pepperoncini on top of the sliced sandwich wedges for a pop of color and an extra hint of flavorful brightness that complements every bite.
Side Dishes
This sandwich pairs beautifully with simple sides like a crisp side salad or crunchy kettle chips. A bowl of tomato soup would also elevate the meal, creating that satisfying warmth and comforting contrast to the sandwich’s texture.
Creative Ways to Present
For a fun twist, cut the sandwich into individual slider-sized portions and serve on a platter with toothpicks. You can also arrange the wedges with little bowls of extra pesto or Italian dressing for dipping. This turns your Focaccia Grinder Sandwich with Pesto, Salame, and Veggie Toppings Recipe into a delightful centerpiece for casual gatherings or family meals.
Make Ahead and Storage
Storing Leftovers
If you have any leftover sandwich, wrap it tightly in plastic wrap or foil and store it in the refrigerator. It’s best eaten within a day to keep the bread from becoming soggy, and the flavors fresh.
Freezing
While this sandwich is best fresh, you can freeze the focaccia bread and cured meats separately to extend their shelf life. To freeze the assembled sandwich is not recommended as the veggies and cheese don’t fare well thawed.
Reheating
To reheat leftovers, unwrap the sandwich and warm it in a toaster oven or conventional oven at 325 degrees Fahrenheit for about 5-7 minutes. This will revive the bread’s crispness without turning the veggies wilted or soggy.
FAQs
Can I use a different type of bread for this sandwich?
Absolutely! While focaccia is ideal for its texture and flavor, you can substitute ciabatta or a sturdy Italian loaf if needed. Just make sure it holds up well to toasting and layering.
Is there a vegetarian version of this sandwich?
Yes! You can easily omit the salame and capocollo, and add grilled or roasted veggies like zucchini, eggplant, or mushrooms to keep it hearty and delicious.
Can I make the pesto from scratch?
Definitely! Homemade pesto made with fresh basil, pine nuts, Parmesan, garlic, and olive oil will elevate the sandwich even further, bringing an ultra-fresh zing.
What kind of Italian dressing works best?
A classic vinaigrette style Italian dressing with herbs and a little tang of vinegar complements the sandwich perfectly. If you like, you can also make your own dressing for a personalized touch.
How do I keep the sandwich from getting soggy?
To prevent sogginess, keep the dressed greens separate until the last minute if possible, and toast the bread well. The mayo is optional but adds moisture without making the bread soggy when applied sparingly.
Final Thoughts
I truly can’t recommend enough trying the Focaccia Grinder Sandwich with Pesto, Salame, and Veggie Toppings Recipe anytime you want a meal that feels both indulgent and refreshing. It’s the kind of sandwich that brings people together around the table, adding a little Italian-inspired magic to your day. Once you make it, I have a feeling this will become one of your go-to favorites!
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Focaccia Grinder Sandwich with Pesto, Salame, and Veggie Toppings Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 6 servings
- Category: Sandwich
- Method: Baking
- Cuisine: Italian-American
Description
This Focaccia Grinder Sandwich is a deliciously hearty and flavorful sandwich featuring a soft, roasted tomato and Parmesan focaccia bread layered with pesto, Italian cured meats, provolone cheese, and a vibrant tossed salad of romaine lettuce, red onion, and pepperoncini dressed with Italian dressing. Toasted to melt the cheese and combined with optional mayo, it offers a perfect balance of juicy, crispy, salty, and dense textures, ideal for a satisfying lunch or casual dinner.
Ingredients
Bread and Spreads
- 1 loaf of focaccia (Trader Joe’s focaccia with roasted tomato and Parmesan recommended)
- 1/4 cup pesto (refrigerated, preferably Trader Joe’s)
- 1/4 cup mayo (optional)
Meats and Cheese
- 2 ounces uncured calabrese salame (about 8 slices)
- 2 ounces uncured capocollo (about 8 slices)
- 4 large slices Provolone cheese
Vegetables and Salad
- 1 head romaine lettuce, shredded (2–3 cups)
- 1/4 of a red onion, thinly sliced
- 1/2 cup sliced pepperoncini
Seasoning and Dressing
- 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: Using a serrated knife, carefully slice the focaccia loaf horizontally into two halves while keeping it flat to prevent toppings from falling off. Gently lift and set the top half aside.
- Layer Sandwich: Spread pesto evenly over the bottom half of the focaccia. Layer evenly with calabrese salame, capocollo, and then top with the provolone cheese slices.
- Toast Sandwich: Place the layered half in the oven and toast for 6-8 minutes to melt the cheese and warm the meats. Leave the top half of the bread aside to avoid sticking while the cheese is melting.
- Toss and Layer Greens: In a bowl, combine shredded romaine lettuce, thinly sliced red onion, sliced pepperoncini, Italian dressing, and dried oregano. Season with salt and pepper to taste. Toss well to coat all ingredients, then pile the salad mixture on top of the toasted sandwich base. Add a dollop of mayo on the salad if desired.
- Finish: Place the reserved top half of the focaccia over the piled fillings and press down gently. Slice the sandwich into wedges and serve immediately to enjoy the balance of textures and flavors.
Notes
- For best flavor, use high-quality, uncured Italian cured meats like calabrese salame and capocollo.
- If you prefer a vegetarian version, omit the meats and add roasted vegetables or extra cheese.
- Adjust the amount of Italian dressing in the salad to your taste; more dressing will make the sandwich juicier.
- Using a serrated knife is crucial for cleanly slicing the focaccia without squishing it.
- The optional mayo adds creaminess but can be omitted for a lighter sandwich.
- Serve immediately after assembling for the best texture; leftover sandwiches may become soggy.
