Get the Recipe: Focaccia Sandwiches
Perfect for picnics or feeding a crowd, enjoy 4 different focaccia sandwich filling ideas, including a vegetarian focaccia sandwich offering.
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.
The quantities shown assume you are making just one of each 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.
See the notes above this Recipe Card for step-by-step photos on how to wrap and tie the focaccia sandwiches.
Notes
Note 1: You can use homemade or store-bought focaccia, either plain or flavoured. I recommend focaccia that isn't too thick, as it will create a sandwich that has too much bread to filling and make it difficult to eat. That said, it should be thick enough to slice in half and have both top and bottom not so thin that it might crumble apart.
It is difficult to provide accurate nutritional information for these sandwiches as the quantities are loose and there are four different types of sandwich fillings offered here. If accurate nutritional information is needed, I recommend using an online calculator, inputting the precise amounts you used to construct the sandwiches.
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. 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.
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.
Serving: 1serving, Calories: 98kcal, Carbohydrates: 5g, Protein: 3g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 11mg, Sodium: 167mg, Potassium: 114mg, Fiber: 1g, Sugar: 3g, Vitamin A: 577IU, Vitamin C: 6mg, Calcium: 56mg, Iron: 0.4mg
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