Focaccia Sandwich with Pistachio Pesto and Stracciatella
Focaccia Sandwich with Pistachio Pesto and Stracciatella
Ingredients
For the Focaccia Bread
- 1 pound focaccia dough, pre-made
- 1/4 cup olive oil, plus more for drizzling
- 1/2 teaspoon salt
For the Pistachio Pesto
- 1 cup roasted pistachios
- 3.5 ounces fresh basil leaves, stems removed
- 1 garlic clove
- 2 ounces Parmigiano Reggiano, grated
- 1/2 lemon, juiced
- 1/2 cup olive oil, or as needed
- 1/4 teaspoon salt, to taste
For the Roasted Cherry Tomatoes
- 1 pint cherry tomatoes
- 1 tablespoon olive oil
- 1/4 teaspoon salt
For the Stracciatella
- 16 ounces fresh mozzarella, torn or shredded
- 16 fluid ounces heavy cream
- 1/4 teaspoon salt, to taste
For the Sandwich Assembly
- 8 ounces prosciutto, thinly sliced
- 4 cups arugula, fresh
- 2 tablespoons olive oil, for drizzling
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for the focaccia and another for the cherry tomatoes.
⏱️ 10 min•🌡️ 400 - 2
Place the focaccia dough on the prepared baking sheet. Drizzle 1/4 cup of olive oil generously over the dough. Use your fingers to dimple the dough, spreading the olive oil evenly and creating indentations. Sprinkle with 1/2 teaspoon of salt.
⏱️ 5 min
- 3
Bake the focaccia for 20-25 minutes, or until golden brown and cooked through. Once baked, remove from the oven and place on a cooling rack. Drizzle more olive oil over the warm focaccia and sprinkle with additional salt, if desired. Let cool slightly.
⏱️ 25 min•🌡️ 400
- 4
While the focaccia bakes, prepare the roasted cherry tomatoes. Place the cherry tomatoes on the second prepared baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt. Roast in the preheated oven for 15-20 minutes, or until they are softened and slightly 'jammy'.
⏱️ 20 min•🌡️ 400
- 5
Prepare the pistachio pesto: Add the 1 cup of roasted pistachios to a food processor and process until finely chopped. Add the 3.5 ounces of fresh basil leaves, 1 garlic clove, and 2 ounces of grated Parmigiano Reggiano to the food processor. Pour in 1/2 cup of olive oil and squeeze in the juice from 1/2 lemon. Process all ingredients until a pesto consistency is achieved. Add more olive oil if needed to reach your desired consistency. Add 1/4 teaspoon of salt to taste and process briefly to combine.
⏱️ 10 min
- 6
Prepare the stracciatella: Tear or shred the 16 ounces of fresh mozzarella into small pieces and place them in a bowl. Pour 16 fluid ounces of heavy cream over the mozzarella. Add 1/4 teaspoon of salt to taste. Mix the mozzarella, heavy cream, and salt together until the mixture is creamy and well combined.
⏱️ 5 min
- 7
Once the focaccia has cooled slightly, cut it in half horizontally, then cut into 4 individual sandwich portions.
⏱️ 5 min
- 8
Assemble the sandwiches: Take one portion of focaccia bread, cut in half horizontally. Spread a generous layer of pistachio pesto on the bottom half of the focaccia. Layer prosciutto slices over the pesto. Spoon a generous amount of stracciatella over the prosciutto. Add the roasted cherry tomatoes on top of the stracciatella. Place a layer of fresh arugula on top of the tomatoes. Drizzle with a little olive oil.
⏱️ 10 min
- 9
Place the top half of the focaccia bread onto the sandwich to close it. Wrap each assembled sandwich tightly in parchment paper. Cut the wrapped sandwich in half and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Focaccia Sandwich with Pistachio Pesto and Stracciatella
For the Focaccia Bread
- 1 pound focaccia dough, pre-made
- 1/4 cup olive oil, plus more for drizzling
- 1/2 teaspoon salt
For the Pistachio Pesto
- 1 cup roasted pistachios
- 3.5 ounces fresh basil leaves, stems removed
- 1 garlic clove
- 2 ounces Parmigiano Reggiano, grated
- 1/2 lemon, juiced
- 1/2 cup olive oil, or as needed
- 1/4 teaspoon salt, to taste
For the Roasted Cherry Tomatoes
- 1 pint cherry tomatoes
- 1 tablespoon olive oil
- 1/4 teaspoon salt
For the Stracciatella
- 16 ounces fresh mozzarella, torn or shredded
- 16 fluid ounces heavy cream
- 1/4 teaspoon salt, to taste
For the Sandwich Assembly
- 8 ounces prosciutto, thinly sliced
- 4 cups arugula, fresh
- 2 tablespoons olive oil, for drizzling
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for the focaccia and another for the cherry tomatoes.
⏱️ 10 min•🌡️ 400 - 2
Place the focaccia dough on the prepared baking sheet. Drizzle 1/4 cup of olive oil generously over the dough. Use your fingers to dimple the dough, spreading the olive oil evenly and creating indentations. Sprinkle with 1/2 teaspoon of salt.
⏱️ 5 min - 3
Bake the focaccia for 20-25 minutes, or until golden brown and cooked through. Once baked, remove from the oven and place on a cooling rack. Drizzle more olive oil over the warm focaccia and sprinkle with additional salt, if desired. Let cool slightly.
⏱️ 25 min•🌡️ 400 - 4
While the focaccia bakes, prepare the roasted cherry tomatoes. Place the cherry tomatoes on the second prepared baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt. Roast in the preheated oven for 15-20 minutes, or until they are softened and slightly 'jammy'.
⏱️ 20 min•🌡️ 400 - 5
Prepare the pistachio pesto: Add the 1 cup of roasted pistachios to a food processor and process until finely chopped. Add the 3.5 ounces of fresh basil leaves, 1 garlic clove, and 2 ounces of grated Parmigiano Reggiano to the food processor. Pour in 1/2 cup of olive oil and squeeze in the juice from 1/2 lemon. Process all ingredients until a pesto consistency is achieved. Add more olive oil if needed to reach your desired consistency. Add 1/4 teaspoon of salt to taste and process briefly to combine.
⏱️ 10 min - 6
Prepare the stracciatella: Tear or shred the 16 ounces of fresh mozzarella into small pieces and place them in a bowl. Pour 16 fluid ounces of heavy cream over the mozzarella. Add 1/4 teaspoon of salt to taste. Mix the mozzarella, heavy cream, and salt together until the mixture is creamy and well combined.
⏱️ 5 min - 7
Once the focaccia has cooled slightly, cut it in half horizontally, then cut into 4 individual sandwich portions.
⏱️ 5 min - 8
Assemble the sandwiches: Take one portion of focaccia bread, cut in half horizontally. Spread a generous layer of pistachio pesto on the bottom half of the focaccia. Layer prosciutto slices over the pesto. Spoon a generous amount of stracciatella over the prosciutto. Add the roasted cherry tomatoes on top of the stracciatella. Place a layer of fresh arugula on top of the tomatoes. Drizzle with a little olive oil.
⏱️ 10 min - 9
Place the top half of the focaccia bread onto the sandwich to close it. Wrap each assembled sandwich tightly in parchment paper. Cut the wrapped sandwich in half and serve immediately.
⏱️ 5 min