Introduction

The Focaccia Grinder Sandwich is a hearty and flavorful Italian-inspired delight. Featuring layers of savory salame, capocollo, and provolone with a zesty salad topping, it’s perfect for a satisfying lunch or casual dinner.

Focaccia Grinder Sandwich Recipe - Recipe Image

Ingredients

1 loaf of focaccia (Trader Joe’s focaccia with roasted tomato and Parmesan recommended)
1/4 cup pesto (refrigerated kind from Trader Joe’s works well)
2 ounces uncured calabrese salame (about 8 slices)
2 ounces uncured capocollo (about 8 slices)
4 large slices Provolone cheese
1 head romaine lettuce, shredded (2-3 cups)
1/4 of a 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 mayo (optional)

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit.
Step 2: Using a serrated knife, carefully slice the focaccia loaf in half horizontally while keeping it flat to avoid toppings falling off. Lift the top half off and set aside.
Step 3: Spread the pesto evenly over the bottom half of the focaccia.
Step 4: Layer the salame, capocollo, and provolone cheese evenly over the pesto-covered bread.
Step 5: Place the bottom sandwich piece in the oven and toast for 6-8 minutes. Keep the top half off to the side so it doesn’t stick to the cheese.
Step 6: While the sandwich toasts, in a bowl, toss the shredded romaine, red onion, pepperoncini, Italian dressing, oregano, salt, and pepper until well combined.
Step 7: Remove the toasted bottom piece from the oven. Pile the dressed salad mixture on top. Add a dollop of mayo if desired.
Step 8: Place the top half of the focaccia over the sandwich and press down gently.
Step 9: Cut the sandwich into wedges and serve immediately for the best juicy, crispy, and flavorful experience.

Tips & Variations

Try adding roasted red peppers or sun-dried tomatoes for extra flavor.
If you prefer a spicier sandwich, add sliced hot cherry peppers instead of pepperoncini.
Using freshly baked focaccia will enhance the sandwich’s texture and aroma.
For a vegetarian version, substitute meats with grilled vegetables and add more cheese or hummus.

Storage

Store leftover sandwich wedges wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 2 days. To reheat, wrap in foil and warm in a 350-degree oven for 5-7 minutes. The sandwich is best eaten fresh to maintain the crisp focaccia and fresh salad texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread instead of focaccia?

Yes, you can substitute with ciabatta, French bread, or Italian bread, but focaccia’s texture and flavor make this sandwich special.

Is it necessary to toast the sandwich before adding the salad?

Toasting melts the cheese and slightly crisps the bread, balancing the fresh, tangy salad on top. Skipping this step might result in a less cohesive texture.

Focaccia Grinder Sandwich Recipe

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This Focaccia Grinder Sandwich is a savory, Italian-inspired delight featuring layers of uncured calabrese salame, capocollo, and provolone cheese on a flavorful roasted tomato and Parmesan focaccia. Toasted to perfection and topped with a zesty salad of romaine, red onion, pepperoncini, and Italian dressing, this sandwich offers a perfect balance of juicy, crispy, and salty flavors, complemented by optional mayo for extra richness.

Author: Dylan
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

Bread and Spread

1 loaf of focaccia (Trader Joe’s focaccia with roasted tomato and Parmesan preferred)
1/4 cup pesto (refrigerated, from Trader Joe’s)

Meats and Cheese

2 ounces uncured calabrese salame (8 slices)
2 ounces uncured capocollo (8 slices)
4 large slices Provolone cheese

Salad Topping

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

Optional

1/4 cup mayonnaise (optional)

Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for toasting the sandwich.
Slice Focaccia: With a serrated knife, carefully slice the focaccia loaf horizontally while keeping it flat to prevent the toppings from falling off. Set the top half aside.
Layer Sandwich: Spread the pesto evenly over the bottom half of the focaccia. Then arrange the salame, capocollo, and Provolone cheese slices on top of the pesto layer.
Toast Sandwich: Place the bottom half with the layers into the preheated oven and toast for 6-8 minutes until the cheese begins to melt. Keep the top half off to the side to avoid the cheese sticking to it.
Toss and Layer Greens: In a separate bowl, toss together shredded romaine lettuce, thinly sliced red onion, sliced pepperoncini, Italian dressing, dried oregano, salt, and pepper. Once mixed, layer this salad mixture generously on top of the toasted sandwich base. Add optional dollops of mayonnaise if desired.
Finish: Place the top piece of focaccia over the sandwich filling, press down gently, and cut the sandwich into wedges. Serve immediately and enjoy the juicy, crispy, and flavorful focaccia grinder sandwich.

Notes

Use a serrated knife and keep the bread flat while slicing to prevent toppings from falling off.
Toasting the sandwich melts the cheese and warms the meats, enhancing the flavors.
Adjust the amount of Italian dressing based on how moist you prefer the greens.
Mayonnaise is optional but adds a creamy richness that complements the sandwich well.
Make sure to season the salad with salt and pepper to taste for balanced flavor.

Keywords: Focaccia sandwich, Italian grinder, toasted sandwich, salame sandwich, capocollo sandwich, provolone cheese sandwich, easy lunch recipe, warm Italian sandwich