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
Scale
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.
