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Focaccia Grinder Sandwich with Pesto

Cross-section of a Focaccia Grinder Sandwich with pesto, arugula, meats, and cheese, showing its many layers.
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Assemble a hearty, layered grinder sandwich using soft focaccia bread, savory Italian meats, fresh cheese, and bright basil pesto.

Ingredients

Scale
  • 1 loaf (about 10×14 inches) plain or rosemary focaccia bread
  • 1/2 cup basil pesto (homemade or store-bought)
  • 4 slices provolone cheese
  • 4 slices fresh mozzarella cheese
  • 4 ounces thinly sliced prosciutto
  • 4 ounces thinly sliced Genoa salami
  • 4 ounces thinly sliced mortadella
  • 1/2 cup thinly sliced roasted red peppers, drained
  • 1/2 cup thinly sliced red onion
  • 1 cup baby arugula
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar

Instructions

  1. Slice the focaccia loaf horizontally to create a top and bottom half. If the bread is very thick, you may want to trim the interior slightly to make room for fillings.
  2. Spread the basil pesto evenly over the cut side of both the top and bottom halves of the focaccia.
  3. On the bottom half, layer the cheeses: place the provolone slices first, followed by the fresh mozzarella slices.
  4. Layer the meats over the cheese: arrange the prosciutto, salami, and mortadella evenly across the bread.
  5. Top the meats with the roasted red peppers and thinly sliced red onion.
  6. In a small bowl, toss the baby arugula with the olive oil and red wine vinegar. Place the dressed arugula on top of the vegetables.
  7. Place the top half of the focaccia onto the bottom half to complete the sandwich.
  8. Wrap the sandwich tightly in plastic wrap or parchment paper. Place a heavy object, like a cast iron pan or a few heavy books, on top of the wrapped sandwich. Let it press for at least 30 minutes at room temperature.
  9. Unwrap the sandwich, slice it into four equal portions, and serve immediately.

Notes

  • For a warm grinder, lightly toast the cut sides of the focaccia before spreading the pesto.
  • If you prefer a less intense flavor, mix the pesto with 2 tablespoons of softened butter before spreading.
  • Use high-quality, thinly sliced deli meats for the best texture in the grinder style.

Nutrition

Find it online: https://sundayflavor.com/focaccia-grinder-sandwich-with-pesto/