Finding a satisfying lunch that’s both filling and flavorful can be tough, especially when you’re tired of the same old sandwich routine. Sure, you could grab something from the deli counter, but those pre-made options often fall flat and leave you wanting more, and things get even trickier when you’re trying to feed a family with different tastes.
Luckily, this Italian focaccia sandwich hits all the right notes: it’s hearty yet fresh, easy to customize with your favorite ingredients, and impressive enough to serve to guests but simple enough for a regular weekday lunch.
Why You’ll Love This Italian Focaccia Sandwich
- Quick and easy assembly – This sandwich comes together in just 10-15 minutes with no cooking required – perfect for when you want something delicious without the fuss.
- Restaurant-quality flavors at home – The combination of creamy burrata, salty prosciutto, and fresh pesto creates that authentic Italian deli experience right in your kitchen.
- Simple, high-quality ingredients – With just a handful of premium ingredients like burrata and prosciutto, you get maximum flavor without a long shopping list.
- Perfect for lunch or light dinner – This satisfying sandwich hits the spot whether you’re looking for a quick lunch or a light evening meal that won’t weigh you down.
- Impressive but effortless – It looks and tastes fancy enough to serve to guests, but it’s so simple that you can make it any day of the week.
What Kind of Focaccia Should I Use?
For this sandwich, you’ll want a good quality focaccia that’s sturdy enough to hold all those delicious fillings without falling apart. Store-bought focaccia from your local bakery or grocery store works perfectly fine – just look for one that’s about an inch thick so you can slice it horizontally to create your sandwich layers. If you’re feeling ambitious, homemade focaccia is always a treat, but don’t stress if you’re short on time. The key is choosing focaccia that’s fresh and has a nice herb topping, as this will complement the pesto and other Italian flavors in your sandwich.
Options for Substitutions
This Italian sandwich is all about quality ingredients, but here are some swaps that work well:
- Focaccia: If you can’t find focaccia, ciabatta or a crusty Italian roll makes a great substitute. Even a good sourdough bread will work – just make sure it’s sturdy enough to hold all the fillings.
- Burrata: Fresh mozzarella is the closest swap, though it won’t have that creamy center. You could also use ricotta mixed with a bit of cream, or even cream cheese for a different but tasty twist.
- Pesto: Store-bought pesto works fine, or try sun-dried tomato spread, tapenade, or even a good quality mayo mixed with minced garlic and herbs.
- Prosciutto and Salami: Feel free to mix up the meats – try mortadella, capicola, or sopressata. For a lighter option, use turkey or chicken deli meat, though you’ll lose some of that authentic Italian flavor.
- Baby Arugula: Regular arugula works just as well, or swap it for spinach, mixed greens, or even fresh basil leaves for extra Italian flair.
Watch Out for These Mistakes While Cooking
The biggest mistake when making this Italian focaccia sandwich is using cold burrata straight from the fridge, which won’t spread as nicely and lacks the creamy texture that makes this sandwich special – let it sit at room temperature for about 30 minutes before assembling.
Another common error is going heavy-handed with the pesto, which can overpower the delicate burrata and make the sandwich soggy, so stick to a thin, even layer that just covers the bread.
Don’t skip seasoning your arugula with a light drizzle of olive oil, salt, and pepper before adding it to the sandwich, as this simple step brings out its peppery flavor and prevents it from tasting bland.
Finally, if you’re adding the chips, wait until just before serving to maintain their crunch, and consider lightly toasting the focaccia for a few minutes to create a nice contrast with the creamy burrata.
What to Serve With Italian Focaccia Sandwich?
This focaccia sandwich is pretty hearty on its own, but I love pairing it with a simple side salad dressed with lemon vinaigrette to balance out all those rich flavors from the burrata and cured meats. A bowl of minestrone or Italian wedding soup makes for a cozy lunch combo, especially on cooler days. If you want to keep things light and fresh, try serving it alongside some marinated olives, cherry tomatoes, or a small antipasto plate with roasted red peppers and fresh mozzarella. For something more substantial, roasted vegetables like zucchini or eggplant work beautifully with the Italian flavors in this sandwich.
Storage Instructions
Best Fresh: This Italian focaccia sandwich is definitely best enjoyed right after you make it! The burrata and fresh arugula really shine when everything is at its peak. If you absolutely need to save half for later, wrap it tightly in plastic wrap and eat within a few hours for the best taste and texture.
Make Ahead: You can prep some components ahead of time to make assembly quicker. Keep your focaccia wrapped at room temperature, and have your prosciutto and salami ready in the fridge. Just wait to add the burrata and arugula until you’re ready to eat so everything stays fresh and crisp.
Leftover Tips: If you do have leftovers, remove the arugula and burrata before storing since they don’t keep well. The focaccia with just the meats and pesto can sit in the fridge for a day, then you can add fresh greens and cheese when you’re ready to finish it off.
| Preparation Time | 10-15 minutes |
| Cooking Time | 0-0 minutes |
| Total Time | 10-15 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 750-900
- Protein: 27-33 g
- Fat: 47-57 g
- Carbohydrates: 50-60 g
Ingredients
- 1 rectangular piece focaccia, roughly 3 x 6 in
- 1 tbsp pesto sauce
- 1 whole burrata cheese, ideally at room temperature
- 4 to 5 slices prosciutto (very thin cut)
- 5 to 6 slices salami (very thin)
- 1 cup young arugula leaves
- 1 tbsp olive oil
- Salt, as needed
- Black pepper, as needed
- Hal’s ny backyard bbq chips (optional, for serving)
Step 1: Prepare the Focaccia
- 1 rectangular piece focaccia, roughly 3 x 6 in
Use a sharp serrated knife to slice the rectangular piece of focaccia in half lengthwise, creating a top and bottom half for your sandwich.
Take care to slice evenly so the sandwich holds together well.
Step 2: Spread Pesto on the Bread
- 1 tbsp pesto sauce
- bottom half of sliced focaccia (from Step 1)
Place the bottom half of the sliced focaccia cut side up.
Evenly spread the pesto sauce across its surface, smoothing it to the edges for full flavor in every bite.
Step 3: Layer Burrata and Season
- 1 whole burrata cheese, ideally at room temperature
- salt, as needed
- black pepper, as needed
Gently tear the burrata cheese into pieces and layer them evenly over the pesto.
Sprinkle the cheese with salt and black pepper to taste for extra flavor.
I like to let the burrata come fully to room temperature first—it gets wonderfully creamy and spreads easily.
Step 4: Add Prosciutto and Salami
- 4 to 5 slices prosciutto (very thin cut)
- 5 to 6 slices salami (very thin)
Drape the slices of prosciutto in a single layer over the seasoned burrata.
Next, arrange the slices of salami on top of the prosciutto, making sure to cover the surface evenly.
Step 5: Top with Arugula and Olive Oil
- 1 cup young arugula leaves
- 1 tbsp olive oil
Scatter the arugula leaves evenly across the salami layer for a peppery bite and fresh crunch.
Drizzle the olive oil evenly over the arugula.
I always use a nice extra virgin olive oil here—its robust flavor really makes the greens pop.
Step 6: Assemble and Serve
- top half of focaccia (from Step 1)
- Hal’s NY Backyard BBQ chips (optional, for serving)
Complete the sandwich by placing the top half of the focaccia over the layered ingredients.
Press down lightly and slice in half if desired.
Serve the finished sandwich immediately, accompanied by Hal’s NY Backyard BBQ chips if you like for a fun, crunchy side.
Classic Italian Focaccia Sandwich
Ingredients
- 1 rectangular piece focaccia, roughly 3 x 6 in
- 1 tbsp pesto sauce
- 1 whole burrata cheese, ideally at room temperature
- 4 to 5 slices prosciutto (very thin cut)
- 5 to 6 slices salami (very thin)
- 1 cup young arugula leaves
- 1 tbsp olive oil
- salt, as needed
- black pepper, as needed
- Hal’s NY Backyard BBQ chips (optional, for serving)
Instructions
- Use a sharp serrated knife to slice the rectangular piece of focaccia in half lengthwise, creating a top and bottom half for your sandwich. Take care to slice evenly so the sandwich holds together well.
- Place the bottom half of the sliced focaccia cut side up. Evenly spread the pesto sauce across its surface, smoothing it to the edges for full flavor in every bite.
- Gently tear the burrata cheese into pieces and layer them evenly over the pesto. Sprinkle the cheese with salt and black pepper to taste for extra flavor. I like to let the burrata come fully to room temperature first—it gets wonderfully creamy and spreads easily.
- Drape the slices of prosciutto in a single layer over the seasoned burrata. Next, arrange the slices of salami on top of the prosciutto, making sure to cover the surface evenly.
- Scatter the arugula leaves evenly across the salami layer for a peppery bite and fresh crunch. Drizzle the olive oil evenly over the arugula. I always use a nice extra virgin olive oil here—its robust flavor really makes the greens pop.
- Complete the sandwich by placing the top half of the focaccia over the layered ingredients. Press down lightly and slice in half if desired. Serve the finished sandwich immediately, accompanied by Hal’s NY Backyard BBQ chips if you like for a fun, crunchy side.
