Focaccia Sandwiches are a go-to summer lunch. I make them with peak-season tomatoes from the farmer’s market, peppery arugula, fresh mozzarella, pesto, and a choice of deli meat. Below is my straightforward method for building a bright, satisfying focaccia sandwich.
Looking for more sandwich ideas? Try an air fryer grilled cheese for a different twist.
About This Recipe
A freshly made focaccia sandwich is one of my favorite summer lunches—especially when tomatoes are ripe and juicy. Each summer my partner and I visit our local farmer’s market to pick up tomatoes; we enjoy them in salads, on their own with salt and pepper, and most of all inside a focaccia sandwich.
The sandwich really depends on good focaccia: light, airy, crisp on the outside, and full of bubbles inside. Dense or heavy focaccia will weigh the sandwich down. If possible, pick up focaccia from a bakery that specializes in it for the best texture. A store-bought option works in a pinch and still makes a tasty sandwich.
Key Ingredients
Focaccia: One loaf about 8×8 inches works well.
Pesto: Spread on both halves; a higher-quality pesto makes a noticeable difference.
Fresh mozzarella: Slice one ball into 6–8 thin slices.
Deli meat: Use your favorite—prosciutto, mortadella, salami, ham, or turkey. Any thinly sliced deli meat is fine.
Tomato: A large, ripe tomato sliced thinly. Summer tomatoes are ideal.
Arugula: A handful for peppery brightness.
Olive oil and balsamic glaze: A drizzle of one or both adds flavor.
Salt and pepper: For seasoning the tomato slices.
Instructions
STEP 1: Slice the focaccia in half lengthwise and spread pesto on both cut surfaces.
STEP 2: Layer the mozzarella slices, then add your deli meat.
STEP 3: Add tomato slices and a handful of arugula. Season the tomatoes with salt and pepper and drizzle with balsamic glaze and/or olive oil.
STEP 4: Close the sandwich by bringing the two focaccia halves together. Slice into portions and serve.
📋 Recipe
Focaccia Sandwich
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Ingredients
- 1 loaf focaccia (about 8×8 inches)
- 1/4 cup pesto
- 6–8 slices fresh mozzarella
- 6–8 slices deli meat (turkey, ham, mortadella, salami, etc.)
- 1 large tomato, sliced
- A handful of arugula
- Balsamic glaze (for drizzling)
- Olive oil (for drizzling)
- Salt and pepper, to taste
Instructions
- Slice the focaccia in half lengthwise and spread pesto on both sides.
- Layer the mozzarella slices, then add your deli meat.
- Add tomato slices and season them with salt and pepper.
- Drizzle with balsamic glaze and/or olive oil, then add a generous handful of arugula.
- Bring the two focaccia halves together, slice into portions, and enjoy.
Did you make this?
Let me know how it was!