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Slice the focaccia bread horizontally in half, creating a top and bottom piece.

Drizzle 1 tablespoon of olive oil onto the cut sides of both halves of the focaccia bread.

On the top half of the focaccia, spread the basil pesto sauce evenly.

On the bottom half of the focaccia, spread the Calabrian chili paste.

Add the garlic spread-dip over the Calabrian chili paste on the bottom half of the focaccia.

Top the basil pesto on the top half of the focaccia with the bruschetta sauce.

Season the bruschetta sauce with fresh cracked pepper and salt.

Season the garlic spread and Calabrian chili paste on the bottom half with Aglio e olio seasoning, if using.

Layer the Italian meats (capicola, salami, and prosciutto) onto the top focaccia half, over the bruschetta and pesto.

Layer the rosemary ham on top of the Italian meats.

Break open the fresh burrata and spread it over the layered meats on the top focaccia half.

Drizzle the remaining 1 tablespoon of olive oil over the burrata.

Drizzle balsamic glaze over the burrata.

Add a generous amount of arugula on top of the burrata.

Close the sandwich by placing the bottom focaccia half (with chili paste, garlic spread, and Aglio e olio) on top of the arugula and other ingredients.

Cut the large sandwich into smaller, manageable pieces (e.g., four triangular pieces).

Serve immediately and enjoy the loaded focaccia sandwich.


Slice the focaccia bread horizontally in half, creating a top and bottom piece.

Drizzle 1 tablespoon of olive oil onto the cut sides of both halves of the focaccia bread.

On the top half of the focaccia, spread the basil pesto sauce evenly.

On the bottom half of the focaccia, spread the Calabrian chili paste.

Add the garlic spread-dip over the Calabrian chili paste on the bottom half of the focaccia.

Top the basil pesto on the top half of the focaccia with the bruschetta sauce.

Season the bruschetta sauce with fresh cracked pepper and salt.

Season the garlic spread and Calabrian chili paste on the bottom half with Aglio e olio seasoning, if using.

Layer the Italian meats (capicola, salami, and prosciutto) onto the top focaccia half, over the bruschetta and pesto.

Layer the rosemary ham on top of the Italian meats.

Break open the fresh burrata and spread it over the layered meats on the top focaccia half.

Drizzle the remaining 1 tablespoon of olive oil over the burrata.

Drizzle balsamic glaze over the burrata.

Add a generous amount of arugula on top of the burrata.

Close the sandwich by placing the bottom focaccia half (with chili paste, garlic spread, and Aglio e olio) on top of the arugula and other ingredients.

Cut the large sandwich into smaller, manageable pieces (e.g., four triangular pieces).

Serve immediately and enjoy the loaded focaccia sandwich.
