Description
This Focaccia Grinder Sandwich is a flavorful Italian-inspired sandwich featuring layers of uncured salame, capocollo, provolone, and a vibrant pesto spread on toasted focaccia bread. Topped with a zesty mix of romaine lettuce, red onion, pepperoncini, and Italian dressing, this sandwich offers a perfect balance of juicy, crispy, salty, and savory flavors, ideal for a quick lunch or casual dinner.
Ingredients
Scale
Bread
- 1 loaf of focaccia (Trader Joe’s focaccia with roasted tomato and Parmesan recommended)
Spread and Cheese
- 1/4 cup pesto (refrigerated, preferably from Trader Joe’s)
- 4 large slices Provolone cheese
- 1/4 cup mayonnaise (optional)
Meats
- 2 ounces uncured calabrese salame (about 8 slices)
- 2 ounces uncured capocollo (about 8 slices)
Vegetables & Toppings
- 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
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for toasting the sandwich.
- Slice Focaccia: Place the focaccia flat on a cutting surface and carefully slice it horizontally in half using a serrated knife. Avoid tipping the bread to keep the toppings intact. Set the top half aside.
- Layer Sandwich: Spread pesto evenly on the bottom half of the focaccia. Layer the salame slices, followed by the capocollo, and then the provolone cheese slices.
- Toast Sandwich: Place the bottom half with all the toppings on a baking sheet and toast in the preheated oven for 6 to 8 minutes until the cheese starts to melt. Keep the top half off to the side so it doesn’t stick to the melting cheese.
- Toss and Layer Greens: While the sandwich is toasting, combine shredded romaine lettuce, thinly sliced red onion, sliced pepperoncini, Italian dressing, dried oregano, salt, and pepper in a bowl and toss well to coat. Once the sandwich base comes out of the oven, evenly layer this salad mixture on top.
- Finish: If desired, dollop mayonnaise over the salad layer for extra creaminess. Press the top half of the focaccia over the assembled sandwich and slice into wedges. Serve immediately to enjoy the crispy, juicy, and flavorful focaccia grinder sandwich.
Notes
- Use a serrated knife to slice focaccia to prevent squishing the bread.
- Keep the bread flat when slicing to avoid toppings falling off.
- To customize, add or substitute your favorite Italian cold cuts or cheeses.
- Mayonnaise is optional but adds a creamy contrast to the tangy dressing and spicy meats.
- Serve immediately after assembling to keep the bread crispy and sandwich fresh.
