Focaccia Sandwich
Turn your focaccia into an Italian sandwich. Layer your bread slices with cured deli meats, cheese, and pesto for the ultimate jaw-dropper.
Servings: 2
Ingredients
- 1 piece focaccia bread 3 inch x 4 inch piece
- 2 tbsp basil pesto better homemade
- 2 slices mortadella or ham
- 2-3 slices salami
- 25g / 1 oz sliced fresh mozzarella
- 1 roasted pepper from a jar or artichokes
- 1 handful arugula/rocket
Instructions
- Split the focaccia in half lengthwise. Spread the basil pesto on each slice of bread.
- Layer the ingredients in any order you desire. Serve.
Notes
- I used a tablespoon of basil pesto smeared on the top and bottom slice to really take this sandwich up a notch. Homemade will always be the best option, but if you have an open jar that needs using up, by all means go ahead.
- Mortadella deserves more respect. It is moist and can come studded with peppercorns and pistachios. Give it a chance!
- If that hasn't convinced you, go with whatever cured meat you want.
- Arugula (rocket in the UK) is a peppery leaf that is more robust in flavour than lettuce or spinach. I recommend using it in this sandwich because it brings a satisfying contrast to the mellow mortadella and mozzarella while standing up to the salami.
Nutrition
Calories: 443kcal | Carbohydrates: 50g | Protein: 16g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 1398mg | Potassium: 132mg | Fiber: 2g | Sugar: 2g | Vitamin A: 720IU | Vitamin C: 10mg | Calcium: 115mg | Iron: 1mg