Focaccia sandwiches are having a moment, and for good reason! They’re delicious, endlessly customizable, perfectly portable, make-ahead-friendly, and great for picnics or get-togethers. Here I’m sharing 4 great focaccia sandwich filling ideas for a nice selection of sandwich flavours to choose from.
Focaccia sandwiches: at a glance
Four great focaccia sandwich filling ideas to inspire you, including a vegetarian option, together with tips on making the best focaccia sandwiches!
Focaccia sandwiches are great for picnics or Summer get-togethers. They are always delicious and endlessly customizable! You can make them up to 24 hours ahead, too.
See how to wrap and tie the focaccia sandwiches for storage and pretty presentation, too.
Ingredients and substitutions
A few notes about the key ingredients …
Focaccia – You can use any focaccia – store-bought or homemade. Plain focaccia is fine, but flavoured focaccia will also work nicely, especially when it complements the fillings.
Arugula – Arugula does more than add flavour. The greens help to form a barrier between the moist ingredients and the bread. If you don’t like or have arugula, chopped spinach or lettuce would also work.
Fillings: If you make all 4 of the fillings, you will also need …
Ricotta cheese, cherry tomatoes, basil pesto, prosciutto, deli turkey, sliced tomatoes, burrata cheese, fresh basil leaves, balsamic glaze and olive oil.
How to make focaccia sandwiches: step-by-step
This is a visual summary of the steps to make this recipe. Scroll down to the Recipe Card below for the complete list of ingredients and instructions. The assembly of the Fig Jam and Prosciutto Focaccia Sandwich is shown here.
Step 1: If using, whip the ricotta in a food processor with a bit of salt and pepper. Can be done ahead.
Step 2: If using, scatter the cherry tomatoes onto a baking sheet and roast. Can be done ahead.
Step 3: Start with a rectangle of focaccia about 2 1/2 inches wide by 5 inches long.
Step 4: Cut the focaccia in half. Spread one half with the base layer (whipped ricotta and fig jam shown here).
Step 5: Top the base layer with meat (prosciutto shown here).
Step 6: Top with baby arugula, drizzled with balsamic glaze and olive oil. Place the empty piece of focaccia on top and wrap to store/serve.
Step 7: A view of the oven-roasted cherry tomatoes, together with burrata and fresh basil leaves.
Step 8: This one features roasted red peppers, with deli turkey and whipped ricotta.
Focaccia sandwich filling ideas
Layer 1: Start with a base layer of spread and be sure to spread it generously from edge to edge to create a moisture barrier between the moist ingredients and the bread. Great base layers are basil pesto, pistachio pesto, sun-dried tomato pesto, olive tapenade, basil pesto mayo, sun-dried tomato mayo, red pepper jelly or fig jam. Aioli or flavoured aiolis would also work well.
Layer 2: Cheese options include any sliced deli cheese (provolone or mozzarella are classic options), fresh mozzarella, burrata cheese, stracciatella, goat cheese, cream cheese or whipped ricotta.
Layer 3: Meat options include prosciutto, salami, mortadella, sliced deli meats (ham, chicken, turkey, Italian cold cuts), and bacon.
Layer 4: Vegetables are a great addition. Consider roasted red peppers, oven-roasted cherry tomatoes, grilled zucchini, fresh sliced tomatoes or avocado, sliced red onion and fresh whole basil leaves.
Layer 5: Greens are perfect for the final layer, as they create a barrier between the moist fillings (vegetables/cheese) and the focaccia. Arugula, spinach or lettuce are perfect additions to focaccia sandwiches.
Finishing touches include a drizzle of extra-virgin olive oil and/or balsamic glaze over the greens. The flavours will be absorbed by the focaccia. Don’t forget a little salt and pepper too, where it makes sense (on fresh cheese or tomatoes, for example).
Focaccia sandwich tips!
- It is easier to fill a larger sandwich, which will later be cut in half to create two sandwiches (as shown here). It is just less fiddly, and the sandwiches will stay together better.
- Once assembled, wrap the sandwiches well in parchment paper and then wrap the parchment-wrapped sandwiches in several layers of plastic wrap. Refrigerate for up to 24 hours.
- You can lightly toast the sliced focaccia under an oven broiler before filling, if you like.
- Don’t get too carried away with fillings. Less is more.
- Always keep ratios in mind. Thinner focaccia is better; then add enough of each layer to keep a nice balance of flavours and textures.
- Keep moist ingredients such as roasted red peppers, tomatoes, and zucchini in the centre of the sandwich.
- Fold the meats in loose ribbons instead of laying them flat for a fuller-looking sandwich.
Wrapping and storing focaccia sandwiches
Wrap the focaccia sandwiches in parchment paper. If you like, you can wrap some string around it to keep it in place. As the parchment packages will be in half, wrap two pieces of string around them on either end (it looks a little strange to start, but once cut, it will look great!).
If making ahead, wrap the parchment-wrapped sandwiches in plastic wrap and refrigerate for up to 24 hours.
Step 1: Start by placing the filled focaccia sandwich on a sheet of parchment paper.
Step 2: Pull the two edges of the parchment together over the top of the sandwich.
Step 3: Fold the edges down together about 3/4-inch with each fold, and repeat until flat with the sandwich.
Step 4: Fold in the ends, like wrapping a present.
Step 5: Fold the ends under the sandwich.
Step 6: Repeat with all the sandwiches.
Step 7: Wrap two pieces of string around the sandwiches, if desired.
Step 8: When ready to serve, cut the parchment-wrapped packages in half.
Step 9: Serve the cut sandwiches cut side up, so the fillings are visible.
Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus, you’ll get great new recipes from me every week!
By submitting this form, you consent to receive emails from Seasons and Suppers.
You can unsubscribe at any time.
Get the Recipe: Focaccia Sandwiches
Ingredients
- 4 pieces focaccia, cut into 2 1/2 x 5-inch rectangles *see Note 1 below
Whipped Ricotta, Fig Jam and Prosciutto Focaccia Sandwich:
- 3-4 Tablespoons whipped ricotta
- salt and pepper
- 2-3 Tablespoons fig jam or spread
- 3 slices prosciutto
- 1 handful arugula
- drizzle balsamic glaze
- drizzle extra-virgin olive oil
Burrata, Prosciutto and Tomato Focaccia Sandwich:
- 2 Tablespoons basil pesto
- 1/4-1/3 ball burrata, sliced/spooned
- salt and pepper
- 3 slices prosciutto
- 2 slices tomato
- 1 handful arugula
- drizzle balsamic glaze
- drizzle extra-virgin olive oil
Whipped Ricotta, Turkey and Roasted Red Pepper Focaccia Sandwich:
- 3-4 Tablespoons whipped ricotta
- salt and pepper
- 3 fresh basil leaves
- 3 slices deli turkey
- 2 pieces jarred roasted red peppers, drained and patted dry
- 1 handful arugula
- drizzle balsamic glaze
- drizzle extra-virgin olive oil
Roasted Cherry Tomato, Basil and Burrata Focaccia Sandwich (Vegetarian):
- 2 Tablespoons basil pesto
- 1/4-1/3 ball burrata, sliced/spooned
- salt and pepper
- 3 fresh basil leaves
- 6 roasted cherry tomatoes
- 1 handful arugula
- drizzle balsamic glaze
- drizzle extra-virgin olive oil
Instructions
- For the whipped ricotta: Add ricotta to a food processor with a pinch of salt and pepper. Process until smooth, light and fluffy. (Can be made ahead and refrigerated.)
- For the roasted cherry tomatoes: Scatter the cherry tomatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in a 300F oven until softened and browned in spots, about 45 minutes. (Can be made ahead and refrigerated).
- Cut the focaccia into about 2 1/2 x 5-inch rectangles, then slice the rectangles into a top and bottom half. Assemble the sandwiches on the bottom slice, then top with the top slice after filling.
Fig Jam and Prosciutto Focaccia Sandwich:
- Spread the 3-4 Tablespoons whipped ricotta onto the bottom slice of focaccia, spreading generously from edge to edge. Season with a bit of salt and pepper. Spoon the 2-3 Tablespoons fig jam or spread on top, then drape the 3 slices prosciutto over top, folding them into ribbons. Top with a handful of arugula, then drizzle with balsamic glaze and olive oil. Place the top slice of focaccia on top.
Burrata and Tomato Focaccia Sandwich:
- Spread the 2 Tablespoons basil pesto over the bottom piece of focaccia. Top with 1/4-1/3 ball burrata (sliced/spooned), using both the firm outside, sliced and some of the softer centre cheese. Season with some salt and pepper. Top with 3 slices prosciutto and 2 slices tomato. Season the tomatoes with a pinch of salt and pepper. Top with 1 handful arugula, then drizzle with balsamic glaze and olive oil. Place the top slice of focaccia on top.
Turkey and Roasted Red Pepper Focaccia Sandwich:
- Spread whipped ricotta over the bottom piece of focaccia, spreading from edge to edge. Season with a bit of salt and pepper. Top with 3 fresh basil leaves, 3 slices deli turkey, 2 pieces jarred roasted red peppers (drained and patted dry) and 1 handful arugula. Drizzle with balsamic glaze and olive oil. Place the top slice of focaccia on top.
Burrata and Roasted Cherry Tomato Focaccia Sandwich (Vegetarian):
- Spread 2 Tablespoons basil pesto over the bottom slice of focaccia, then add the 1/4-1/3 ball burrata (sliced/spooned). Season with a bit of salt and pepper. Place 3 fresh basil leaves on top of the burrata, then top with about 6 roasted cherry tomatoes. Top with a handful of arugula, then drizzle with balsamic glaze and olive oil. Place the top slice of focaccia on top.
- Wrap the filled sandwiches in parchment paper and tie with string, if desired. Refrigerate as is for short storage (an hour or so) or for storage up to 24 hours; wrap the parchment paper in plastic wrap as well. To serve, cut the sandwiches in half (cut right through the parchment). Serve with the cut side up so the fillings are visible.
Notes
It is easier to fill a larger sandwich, which will later be cut in half to create two sandwiches (as shown here). It is just less fiddly, and the sandwiches will stay together better. Once assembled, wrap the sandwiches well in parchment paper and then wrap the parchment-wrapped sandwiches in several layers of plastic wrap. Refrigerate for up to 24 hours. You can lightly toast the sliced focaccia under an oven broiler before filling, if you like. Don’t get too carried away with fillings. Less is more. Always keep ratios in mind. Thinner focaccia is better; then add enough of each layer to keep a nice balance of flavours and textures. Keep moist ingredients such as roasted red peppers, tomatoes, and zucchini in the centre of the sandwich. Be sure to read the notes above this Recipe Card for more tips on making this recipe. You’ll also find step-by-step photos that you might find helpful.
More sandwich recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress-free, rewarding and of course, delicious!
