This focaccia sandwich stars veggies, cheese, and tangy Italian chopped salad on homemade bread: easily the best focaccia sandwich I’ve made at home! Plus, I share a few more sandwich ideas.
In all honesty, this might be the best ever focaccia sandwich I’ve had (really!). I’ve been seeing lots of incredible summery focaccia sandwiches on social media, so I had to create a version of my own. It all starts with my homemade quick focaccia bread and it tastes like it’s from a real Italian deli.
My version uses the “chopped salad” trick by adding romaine, red onion, and pepperoncini in a creamy Italian dressing, then cheese, balsamic-marinated tomatoes and fresh basil. Each bite hits salty, tangy, and crunchy notes all at once! It is pretty next-level, and I’m sharing a few more focaccia sandwich ideas so you can make it your own.
Ingredients You’ll Need For This Focaccia Sandwich
My inspiration for this recipe comes from a variety of sources: tomatoes that are in season, basil from my garden, and my friend Lindsay’s grinder salad focaccia sandwich. I call this a chopped salad focaccia sandwich since it’s a similar concept: a layer of delicious crisp salad with tangy pepperoncini in the filling. Here’s what you need:
- Marinated tomatoes: Ripe tomato, olive oil, balsamic vinegar, kosher salt, and black pepper. Use the ripest tomatoes you can find: it makes a difference! I also like using yellow and red tomatoes for contrast.
- The bread is the star. I created my Quick Focaccia Bread especially for for sandwiches: it’s slightly thinner than my classic focaccia, so it has just the right flavor and texture balance against fillings and is easy to eat. (A purchased focaccia, like Trader Joe’s, works too.)
- Chopped salad: You’ll need romaine, thinly sliced red onion (rinsed in cold water to mellow the bite), and sliced pepperoncini (the star ingredient). Then you’ll toss it in a dressing of of olive oil, red wine vinegar, mayonnaise, Dijon, dried oregano, celery seed, grated garlic, and salt. It tastes like a creamy Homemade Italian Dressing in the best way.
- For assembly: Provolone cheese and fresh basil leaves. Of course, this sandwich tastes even better with meat (I don’t eat a lot of it, but keep reading for what I would add).
Pro Tip
If using a purchased loaf, you also may want to toast it in a 350F oven for 6 to 8 minutes with the cheese on the bottom and the top laying to the side, then layer the sandwich.
Add Meats and Cheeses to Make It Your Own
This sandwich is fantastic as a vegetarian meal, but it also makes an incredible base for an Italian deli–style sub. Here’s what I would add:
- Prosciutto: Drape 2 to 3 thin slices per sandwich over the provolone
- Salami or soppressata: Layer 3 to 4 slices for an Italian sub vibe
- Turkey or rotisserie chicken: A milder option that’s also very delicious
- Cheeses: Try fresh mozzarella, smoked mozzarella or gouda, sharp white cheddar, or aged Asiago
You could also add ingredients from an antipasto platter, like marinated artichokes or roasted red peppers.
Focaccia Sandwich Ideas
Variation 1: Caprese Focaccia Sandwich
M favorite Caprese Sandwich is so good on this focaccia bread.
To make it: Slather both cut sides of the focaccia with this Pesto Aioli, then layer 4 handfuls baby arugula, 1 handful basil, salted tomato slices (from 1 to 2 medium tomatoes), and slices of fresh mozzarella (about 4 oz for 4 sandwiches). Then cut into 4 sandwiches.
Variation 2: Burrata Focaccia Sandwich
I am obsessed with my Burrata Sandwich, and it also works perfectly as a focaccia sandwich.
To make it: Stir together a smoky sundried tomato aioli (see the recipe here), then spread it on both sides of the bread. Layer pepperoncini, tomato slices (from 1 to 2 medium tomatoes), torn burrata (from 2 balls), a drizzle of honey, basil, and 4 handfuls arugula. Then cut into 4 sandwiches.
Variation 3: Chicken Pesto Focaccia Sandwich
Make my Chicken Pesto Sandwich but on focaccia.
Variation 4: Italian Eggplant Focaccia Sandwich
Make my Italian Eggplant Sandwich but on focaccia.
Tips for Focaccia Sandwich Success
- Eat the chopped salad version right away. Because the chopped salad is watery and so are the tomatoes, this is one to eat right after you build it.
- Making it ahead? You could build a classic meat-and-cheese version without the chopped salad and tomatoes, or opt for the Caprese variation, which can store wrapped in the fridge.
- Keep in mind the serving size! One half loaf of focaccia makes 4 large sandwiches You can cut them into 8 smaller pieces for slider-style party sandwiches — or make the entire bread into 8 large sandwiches. Again, make sure if you’re leaving out slider-style party sandwiches to make a variation without so there’s less liquid (just use pepperoncini and onions).
Ways to Serve It
This focaccia sandwich is a full meal on its own, but you could add my dense bean salad or Mediterranean chickpea salad, coleslaw, fresh fruit, or a scoop of pasta salad. It’s nice served with sparkling water or a bubbly Hugo spritz or wine spritzer.
Storage
The classic chopped salad version is best eaten immediately so that it doesn’t get soggy. For leftovers, store components separately: the salad (undressed) for 2 days, the dressing for 1 week, and the marinated tomatoes for 2 days refrigerated.
The homemade quick focaccia bread stores well up to 3 days stored in a plastic bag.
Dietary Notes
This focaccia sandwich is vegetarian. For vegan, use a dairy-free purchased cheese or cheese substitute. This is also Mediterranean diet friendly.
The Best Focaccia Sandwich
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This focaccia sandwich layers veggies, cheese, and tangy Italian chopped salad on homemade focaccia bread. It’s easily the best sandwich I’ve made at home! Or try my Caprese Sandwich and Burrata Sandwich variations.
- Author: Sonja Overhiser
- Prep Time: 20 minutes
- Cook Time: 0 minutes (assumes bread is made ahead)
- Total Time: 20 minutes
- Yield: 4 large sandwiches (or 8 small sliders) 1x
- Category: Dinner, Sandwich
- Method: No Cook
- Cuisine: American
- Diet: Mediterranean Diet, Vegetarian
Ingredients
For the marinated tomatoes (see serving size Notes and variations)
- 1 large ripe tomato, sliced (or 2 medium)
- 1 tablespoon olive oil
- ½ tablespoon balsamic vinegar
- ¼ teaspoon kosher salt
- Freshly ground black pepper
For the chopped salad layer
- 1 head romaine lettuce, shredded
- ½ cup thinly sliced red onion, rinsed in cold water
- ½ cup sliced pepperoncini
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- 1 pinch celery seed (optional; only if you have it)
- ¼ teaspoon kosher salt
For assembly
- ½ loaf of Quick Focaccia Bread (see Notes; the half loaf makes 4 large or 8 small sandwiches) or 1 high-quality medium purchased focaccia bread
- 5 slices provolone cheese (or smoked gouda, fresh mozzarella, etc)
- 1 large handful basil leaves
- Optional: meat of your choice (prosciutto, salami, turkey, ham, etc); but I keep it vegetarian
Instructions
- Marinate the tomatoes: Place the sliced tomatoes in a container with the olive oil, balsamic vinegar, fresh oregano, kosher salt, and freshly ground black pepper. Allow the tomatoes to marinate while you prepare the rest of the sandwich components.
- Make the chopped salad: In a large bowl, combine the romaine lettuce, red onion, cucumber, and pepperoncini.
- Make the dressing: In a small bowl, stir together the extra-virgin olive oil, red wine vinegar, mayonnaise, Dijon mustard, dried oregano, celery seed, garlic, and kosher salt until smooth. Pour the dressing over the salad and toss to coat.
- Assemble the sandwiches: Place your hand on top of the focaccia and use a serrated knife to cut it in half horizontally. Lift the top half of the bread off and set to the side. (keeping in mind that you’re using a half loaf Quick Focaccia Bread for 4 sandwiches, so you’ll slice the homemade bread lengthwise first). Layer the provolone slices across the bottom half, then basil leaves, then add the marinated tomatoes in an even layer. Pile the dressed chopped salad on top of the tomatoes, then place the top half of the focaccia over the salad. Slice into 4 large (or 8 small slider) sandwiches and serve immediately.
- Important storage notes: This sandwich becomes soggy over time, so it’s important to eat right away. If you’re making this in advance, keep the salad and marinated tomatoes separate from the bread and add just before serving, or make a more classic meat and cheese sandwich with no chopped salad or tomatoes.
Notes
Homemade vs store-bought: My quick focaccia bread is specifically formulated to be the right thickness for focaccia sandwiches! It’s thinner than my classic focaccia bread and can be made on the same day (instead of overnight). It’s also great made ahead and stored in a plastic bag. You can also use a purchased loaf but make sure it’s good quality — you also may want to toast it in a 350F oven for 6 to 8 minutes with the cheese on the bottom and the top laying to the side, then layer the sandwich.
Serving size: The loaf makes 8 large sandwiches or 16 sliders. I made the recipe for 4 large sandwiches because this recipe is best served right away otherwise it gets soggy. Double the recipe for 8 large sandwiches!
Caprese Sandwich Variation: Slather both cut sides of the focaccia with this Pesto Aioli, then layer 4 handfuls baby arugula, 1 handful basil, salted tomato slices (from 1 to 2 medium tomatoes), and slices of fresh mozzarella (about 4 oz for 4 sandwiches). Then cut into 4 sandwiches. See my Caprese Sandwich.
Burrata Sandwich Variation: Stir together a smoky sundried tomato aioli (mayonnaise, chopped sundried tomatoes, smoked paprika, and smoked salt; see recipe here), then spread it on both sides of the bread. Layer pepperoncini, tomato slices (from 1 to 2 medium tomatoes), torn burrata (from 2 balls), a drizzle of honey, basil, and 4 handfuls arugula. Then cut into 4 sandwiches. See my Burrata Sandwich.
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