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A close-up of a golden-crusted Italian Focaccia Sandwich cut in half, revealing layers of prosciutto, fresh mozzarella, pesto, and arugula.
Maryam

Classic Italian Focaccia Sandwich

This vibrant Italian Focaccia Sandwich layers salty prosciutto, creamy fresh mozzarella, sweet roasted red peppers, and peppery arugula, all drizzled with a rich balsamic glaze and nestled in a fragrant focaccia bread. Perfect for a quick, gourmet lunch or a delightful picnic.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings: 4 sandwiches
Course: lunch, Main Course, Sandwich
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Focaccia Sandwiches
  • 1 loaf Focaccia Bread rectangular, about 10x14 inches, plain or herb-infused
  • 8 oz Fresh Mozzarella sliced into 1/4-inch rounds
  • 4 oz Prosciutto thinly sliced
  • 1 jar Roasted Red Peppers 12 oz jar, drained and patted dry
  • 2 cups Fresh Arugula washed and dried
  • 2 tbsp Balsamic Glaze store-bought or homemade
  • 2 tbsp Olive Oil extra virgin
  • 1 Pinch Salt to taste
  • 1 Pinch Black Pepper freshly ground, to taste
  • 4 leaves Fresh Basil optional, for garnish

Equipment

  • Cutting board
  • Sharp knife
  • Baking Sheet
  • Panini Press or Large Skillet

Method
 

Prepare the Focaccia
  1. Carefully slice the focaccia loaf horizontally through the middle, creating a top and bottom half. If the focaccia is very thick, you may want to gently scoop out a little of the excess bread from the inside of both halves to make room for fillings.
  2. Drizzle the cut sides of both focaccia halves with olive oil. Season lightly with salt and freshly ground black pepper.
Layer Ingredients
  1. On the bottom half of the focaccia, arrange the sliced fresh mozzarella evenly. Top with the thinly sliced prosciutto.
  2. Next, layer the drained and patted dry roasted red peppers over the prosciutto. Scatter the fresh arugula generously over the red peppers.
  3. Drizzle the balsamic glaze evenly over the arugula and other fillings.
  4. Place the top half of the focaccia over the fillings, pressing down gently to secure the layers.
Serve or Warm
  1. Using a sharp serrated knife, cut the large focaccia sandwich into 4 individual portions.
  2. For a warm sandwich, place the assembled and sliced focaccia on a baking sheet. Bake in the preheated oven at 350°F (175°C) for 5-7 minutes, or until the mozzarella is slightly melted and the bread is warmed through. Be careful not to overbake and dry out the focaccia.
  3. Alternatively, you can warm the individual sandwich portions in a panini press for 3-5 minutes, until golden brown and the cheese is melted.
  4. If desired, garnish each sandwich with a fresh basil leaf before serving immediately.

Notes

This sandwich is excellent served immediately, either warm or at room temperature. For meal prep, assemble the sandwich (without warming) and wrap tightly in parchment paper or plastic wrap. It will keep well in the refrigerator for up to 1 day. If packing for lunch, consider keeping the arugula separate and adding just before eating to prevent wilting. Customize with other Italian deli meats like salami or mortadella, or add sliced tomatoes and red onion for extra flavor.