Towering Italian Deli Focaccia Sandwich
Towering Italian Deli Focaccia Sandwich
Ingredients
For the Sandwich
- 1 loaf focaccia bread, large, about 12x8 inches, or 2 smaller loaves
- 8 ounces provolone cheese, thinly sliced
- 4 ounces genoa salami, thinly sliced
- 4 ounces hot capicola, thinly sliced
- 4 ounces mortadella, thinly sliced
- 3 ounces prosciutto, thinly sliced
- 1/2 cup roasted red peppers, drained and sliced
- 1/2 cup marinated artichoke hearts, drained and quartered
- 1/4 cup red onion, thinly sliced
- 2 cups romaine lettuce, shredded
- 2 ripe tomatoes, thinly sliced
- 1/4 cup banana peppers, sliced, optional
For the Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the focaccia: Using a large serrated knife, carefully split the focaccia loaf horizontally in half.
⏱️ 2 min
- 2
Make the vinaigrette: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, minced garlic, salt, and freshly ground black pepper until well combined.
⏱️ 3 min
- 3
Assemble the sandwich base: Lightly brush the cut sides of both focaccia halves with some of the prepared vinaigrette. On the bottom half of the focaccia, arrange the slices of provolone cheese, creating an even layer.
⏱️ 3 min
- 4
Layer the deli meats: Evenly layer the genoa salami, hot capicola, mortadella, and prosciutto over the provolone cheese. Don't be shy; pile them high for that classic deli sandwich feel.
⏱️ 5 min
- 5
Add the vegetables: Distribute the roasted red peppers, marinated artichoke hearts, thinly sliced red onion, and tomato slices over the deli meats. Top with the shredded romaine lettuce and sliced banana peppers, if using.
⏱️ 5 min
- 6
Dress and close the sandwich: Drizzle the remaining vinaigrette generously over the entire filling. Place the top half of the focaccia over the filling and press down gently but firmly to compress the sandwich.
⏱️ 2 min
- 7
Chill and serve (optional but recommended): For best results and easier slicing, wrap the sandwich tightly in plastic wrap or parchment paper and refrigerate for at least 30 minutes to allow the flavors to meld and the sandwich to set. Using a large serrated knife, cut the focaccia sandwich into 4 equal portions and serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Towering Italian Deli Focaccia Sandwich
Ingredients
For the Sandwich
- 1 loaf focaccia bread, large, about 12x8 inches, or 2 smaller loaves
- 8 ounces provolone cheese, thinly sliced
- 4 ounces genoa salami, thinly sliced
- 4 ounces hot capicola, thinly sliced
- 4 ounces mortadella, thinly sliced
- 3 ounces prosciutto, thinly sliced
- 1/2 cup roasted red peppers, drained and sliced
- 1/2 cup marinated artichoke hearts, drained and quartered
- 1/4 cup red onion, thinly sliced
- 2 cups romaine lettuce, shredded
- 2 ripe tomatoes, thinly sliced
- 1/4 cup banana peppers, sliced, optional
For the Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the focaccia: Using a large serrated knife, carefully split the focaccia loaf horizontally in half.
⏱️ 2 min - 2
Make the vinaigrette: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, minced garlic, salt, and freshly ground black pepper until well combined.
⏱️ 3 min - 3
Assemble the sandwich base: Lightly brush the cut sides of both focaccia halves with some of the prepared vinaigrette. On the bottom half of the focaccia, arrange the slices of provolone cheese, creating an even layer.
⏱️ 3 min - 4
Layer the deli meats: Evenly layer the genoa salami, hot capicola, mortadella, and prosciutto over the provolone cheese. Don't be shy; pile them high for that classic deli sandwich feel.
⏱️ 5 min - 5
Add the vegetables: Distribute the roasted red peppers, marinated artichoke hearts, thinly sliced red onion, and tomato slices over the deli meats. Top with the shredded romaine lettuce and sliced banana peppers, if using.
⏱️ 5 min - 6
Dress and close the sandwich: Drizzle the remaining vinaigrette generously over the entire filling. Place the top half of the focaccia over the filling and press down gently but firmly to compress the sandwich.
⏱️ 2 min - 7
Chill and serve (optional but recommended): For best results and easier slicing, wrap the sandwich tightly in plastic wrap or parchment paper and refrigerate for at least 30 minutes to allow the flavors to meld and the sandwich to set. Using a large serrated knife, cut the focaccia sandwich into 4 equal portions and serve immediately.