Description
This Focaccia Grinder Sandwich is a delightful medley of Italian flavors layered between soft toasted focaccia bread. Featuring uncured calabrese salame, capocollo, provolone cheese, and a zesty tossed salad of romaine lettuce, red onions, pepperoncini, and Italian dressing, this sandwich balances juicy, crispy, salty, and dense textures for a satisfying meal perfect for lunch or a hearty snack.
Ingredients
Scale
Bread & Spread
- 1 loaf of focaccia (Trader Joe’s focaccia with roasted tomato and Parmesan recommended)
- 1/4 cup pesto (refrigerated, Trader Joe’s preferred)
- 1/4 cup mayonnaise (optional)
Meat & Cheese
- 2 ounces uncured calabrese salame (approximately 8 slices)
- 2 ounces uncured capocollo (approximately 8 slices)
- 4 large slices Provolone cheese
Salad & Seasoning
- 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
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for toasting the sandwich later.
- Slice Focaccia: Using a serrated knife, carefully slice the focaccia loaf horizontally to create a top and bottom half, keeping it flat to prevent toppings from falling off. Set the top half aside.
- Layer Sandwich: Spread 1/4 cup of pesto evenly across the bottom half of the focaccia. Layer the salame, capocollo, and then the provolone cheese slices on top of the pesto.
- Toast Sandwich: Place the assembled bottom half on a baking sheet and toast in the preheated oven for 6-8 minutes. Keep the top half aside to prevent it from sticking to the melting cheese.
- Toss and Layer Greens: In a bowl, combine shredded romaine lettuce, thinly sliced red onion, sliced pepperoncini, Italian dressing (1/4 to 1/3 cup), and dried oregano. Season with salt and pepper to taste and toss well. Arrange this salad mixture evenly over the toasted sandwich layer. Optionally, add dollops of mayonnaise over the greens.
- Finish: Place the top half of the focaccia over the assembled ingredients and gently press down. Cut the sandwich into wedges and serve immediately, enjoying its juicy, crispy, and savory combination.
Notes
- Keep the focaccia flat while slicing to avoid losing any toppings.
- Using uncured meats provides a better flavor profile and is often less salty.
- To make the sandwich spicier, add more pepperoncini or substitute with other hot peppers.
- Mayonnaise is optional but recommended for added creaminess.
- For a vegetarian version, omit the meats and add grilled vegetables or extra cheese.
