Focaccia Sandwiches are one of my favorite summer lunches. I make them with farmer’s market tomatoes, peppery arugula, fresh mozzarella, pesto, and a bit of deli meat. Below is my straightforward method for building this sandwich so you can enjoy it all summer long.
Looking for more sandwich ideas? Try my air fryer grilled cheese for another easy lunch option.
About This Recipe
A freshly made focaccia sandwich is a seasonal favorite—especially when tomatoes are at their peak. Each summer I visit the local farmer’s market for ripe tomatoes that shine in simple preparations: sliced with salt and pepper, tucked into salads, or layered into sandwiches. The focaccia sandwich is my top pick because the bread’s texture and flavor complement fresh summer produce.
The most important element is the focaccia. Look for bread that’s light, airy, and crisp on the exterior. Dense or overly bready focaccia will weigh the sandwich down. If you can, buy from a bakery that specializes in focaccia for the best results. Convenience stores and grocery bakeries will work in a pinch, but artisan loaves usually taste better.
Key Ingredients
Focaccia: Choose a light, airy loaf. One standard 8×8-inch loaf makes about four sandwiches.
Pesto: Spread pesto on both sides of the bread for bright herb flavor. A higher-quality pesto makes a noticeable difference.
Fresh mozzarella: Slice fresh mozzarella thinly so it layers evenly across the bread.
Deli meat: Any deli meat works—prosciutto, salami, ham, mortadella, turkey—use what you like or have on hand.
Tomato: Use a peak-season tomato for best flavor; slice about one large tomato per loaf.
Arugula: Adds a peppery bite that balances the mozzarella and pesto.
Olive oil and balsamic glaze: A light drizzle of olive oil and a touch of balsamic glaze brighten and finish the sandwich.
Salt and pepper: Season the tomato slices to enhance their natural sweetness.
Instructions
STEP 1: Slice the focaccia in half lengthwise. Spread pesto on both cut sides.
STEP 2: Layer the mozzarella slices across the bottom half, then add the deli meat.
STEP 3: Add tomato slices and a generous handful of arugula. Season the tomatoes with salt and pepper, then drizzle with a little olive oil and balsamic glaze.
STEP 4: Close the sandwich by bringing the two focaccia halves together, press gently, and slice into portions. Serve immediately.
📋 Recipe
Focaccia Sandwich
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Ingredients
- 1 loaf focaccia (about 8×8 inches)
- ¼ cup pesto
- 6-8 slices fresh mozzarella
- 6-8 slices any 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
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Slice the focaccia in half lengthwise, and spread the pesto on both sides.
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Layer the mozzarella slices, then add your choice of deli meat.
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Add tomato slices and season with salt and pepper.
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Drizzle with balsamic glaze and olive oil, then pile on a generous handful of arugula.
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Bring the two focaccia halves together, slice into portions, and enjoy.