Focaccia Sandwiches

I love a good sandwich, whether it’s a classic BLT, an ooey-gooey grilled cheese or a giant picnic-style sub. However, some of my favorites will forever be focaccia sandwiches. Especially when they pack a combination of cured deli meats, freshly sliced cheese, flavorful spreads and an array of colorful vegetables.

Pillowy, chewy focaccia is one of the all-time greats—and not just for sandwiches. My family often requests a batch of no-knead focaccia when I make a batch of spaghetti and meatballs or a pot of homemade soup. But there’s no denying that focaccia makes some of the best sandwiches.

This recipe piles on all the good stuff. It begins with a simple homemade sandwich spread made from mayonnaise and olives, which is slathered all over the bread. From there, a trio of meats accompanies provolone cheese, crisp romaine, ripe tomato slices and red bell peppers. It’s a hearty and filling sandwich, making it the perfect choice to pack into a cooler, or to tote along for tailgating with friends. Like some of our best party-ready sandwiches that can feed a crowd, a single focaccia sandwich yields close to two dozen portions, so there’s always plenty to pass around.

Ingredients for Focaccia Sandwiches

• Focaccia bread: You can either make homemade focaccia or grab a loaf from your favorite bakery or supermarket. We made this recipe with a 12×8-inch loaf.
• Ripe olives: The briny flavor of olives gives this hearty Italian-style sandwich muffuletta vibes. Try Castelvetrano or kalamata olives for a stronger flavor, or opt for black olives if you prefer a less salty bite.
• Mayonnaise: Using focaccia for a sandwich, while delicious, often yields a thicker bread layer. Mayonnaise adds moisture and richness to ensure the sandwich doesn’t feel dry.
• Deli meat: A winning combination of ham, hard salami and shaved turkey breast makes these focaccia sandwiches a favorite among meat lovers.
• Provolone cheese: A bit of provolone complements the other Italian flavors in this sandwich. For a flavor boost, try smoked provolone.
• Romaine: We love using romaine in these focaccia sandwiches because it isn’t as delicate as arugula or spinach, which will wilt faster. Romaine’s sturdy, crisp texture makes this a great sandwich to prep ahead for a party or to pack for a picnic.
• Tomato: Slices of ripe, juicy tomato add summer flavor and moisture to this monster sandwich.
• Red peppers: Fresh red peppers have a beautiful color, a fresh taste and a crisp texture, all of which contrast nicely with the creamy mayonnaise and tender tomatoes.
• Roasted red peppers: For a final burst of flavor, a few roasted red peppers add depth and complexity to focaccia sandwiches.

Directions

Step 1: Spread the bread

In a small bowl, combine the mayonnaise and olives. Mix them well and then spread the mixture evenly over the bottom half of the bread.

Step 2: Add toppings

Layer on the ham, hard salami, turkey breast, provolone cheese, romaine, tomato, fresh red pepper rings and roasted red peppers. Top the sandwich with the other half of the bread.

Step 3: Slice and serve

Cut the sandwich into 24 pieces, securing the individual portions with toothpicks to keep them from falling apart. Arrange them on a platter and serve.

Focaccia Sandwich Variations

• Add more veggies: Load your sandwich with other colorful vegetables and pickles, such as zesty red onion slices, grilled portobello mushrooms, marinated artichoke hearts, spicy giardiniera or cool cucumber slices.
• Meat and cheese choices: Mix up the meats. Try Italian deli favorites like prosciutto, mortadella, Genoa salami or spicy soppressata. Instead of provolone, use slices of fresh mozzarella, fontina, smoked Gouda or pieces of creamy burrata.
• Other spreads and sauces: Instead of olives, spread a generous layer of olive tapenade over the focaccia. If you don’t like olives, try using other Italian-inspired flavors. Mix a few tablespoons of pesto into the mayonnaise, or try making an easy homemade garlic aioli.

How to Store Focaccia Sandwiches

Once assembled, focaccia sandwiches taste best within one to two days, otherwise the lettuce will wilt. For longer storage, prepare the sandwiches as directed, omitting the romaine lettuce, and store them in the refrigerator for up to two days.

Focaccia Sandwich Tips

What else can you stuff into a focaccia sandwich?

Deviate from the traditional deli-meat route and stuff your focaccia sandwich with other tasty fillings. Slices of smoky brisket or pulled pork, basted with sweet barbecue sauce and sharp white cheddar cheese, are one direction you could take. Otherwise, try marinated chicken breasts, bacon, peppery arugula and creamy ranch dressing. The possibilities are limitless.

Can you toast a focaccia sandwich?

Absolutely! Focaccia sandwiches make excellent panini. However, we suggest cutting the sandwich into quarters (at least) before toasting them on a panini maker or in a grill pan. If you go the panini route, we suggest omitting the romaine from the sandwich and doubling the cheese for an epic, melty cheese pull.

What can you serve with focaccia sandwiches?

Focaccia sandwiches make a stunning centerpiece for any picnic, tailgate or backyard luncheon. Round out your meal with a selection of picnic-friendly sides and salads such as old-fashioned potato salad, creamy BLT macaroni salad, herbed feta dip or refreshing cucumber coleslaw. For dessert, look no further than a batch of strawberry lemon cupcakes or a classic tiramisu.