With an easy make-ahead option and the most delicious combination of flavors and textures, this Focaccia Sandwich is one of the yummiest lunches for us parents. It’s great to take to work, to enjoy at home, or to even share with the kids!
I’ve been on a kick of meal prepping lunches for myself to ensure I have plenty to eat even when the days with the kids are very busy and this focaccia sandwich is a recent favorite. It’s versatile, filling, delicious, and is a much less expensive version of an Italian sandwich than what I might buy at the store…and just tastes SO good.
I also love that it’s easy to assemble and is made even yummier by the King Arthur Baking Company’s Crisp and Airy Focaccia Mix Kit. That makes it easy for me to make the bread at home—the process is so straight forward and the only thing I need to add from my own kitchen is oil and water—and assemble a stack of sandwiches to eat all week. Plus, the bread is ready in under an hour!
(You may also like my Vegetarian Rice and Bean Burritos, Farro Salad, and my Chocolate Protein Shake as other easy lunches to make us busy parents.)
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Ingredients You Need
Here’s a look at what you need to make this Focaccia Sandwich recipe so you know what to have on hand.
- Focaccia bread: You need one 9×13-inch loaf or one batch King Arthur Baking Crisp and Airy Focaccia Mix Kit. I often make sandwiches with half of a loaf at a time and freeze the other half for a future week.
- Prepared basil pesto: Look for this in the cheese section of your supermarket or near other pasta sauces. You can also use my Spinach Pesto or Kale Pesto if you prefer a homemade version. Feel free t o
- Arugula: I like to add arugula greens to this sandwich for their somewhat spicy flavor and because they hold up well in the sandwich without getting soggy. You can use other leafy green vegetables such as romaine lettuce.
- Fresh mozzarella cheese: I prefer to use thinly sliced fresh mozzarella cheese here, but you can trade in another variety of cheese you like including provolone, goat cheese, Fontina, or another sliced or soft cheese.
- Sliced deli meat: I am using a combination of turkey and salami here, but you could also use ham, prosciutto, or other Italian meat options.
- Roasted red peppers: I use jarred roasted red peppers that are patted very dry (to remove some of the oil from the jar) to add flavor and nutrition without adding too much moisture to the sandwich. You can also use tomato slices if you plan to eat the sandwich after making.
Step-by-Step Instructions
Below is an overview of the Focaccia Sandwich recipe and method so you know what to expect from the process. Go to the end of the post for the specifics, including the amounts and the timing.
Step 1. Make the focaccia if using the King Arthur Baking option.
Step 2. Spread the pesto over the halves, then the meats, cheese, arugula, and peppers.
Step 3. Assemble the sandwich and slice with a serrated knife.
Frequently Asked Questions
You can cut through the loaf to make two thinner sections, then assemble and slice into sandwiches. Or cut the individual sandwich sections before you assemble.
A mixture of sliced Italian meats, cheeses, pesto, mayo, sturdy greens including arugula or romaine lettuce, roasted red peppers or tomato slices, are all great options to fill this type of sandwich.
You can add a layer of hummus and omit the cheese and meats. Feel free to add more fillings such as thinly sliced cucumbers, tomatoes, olive tapenade, or vinegar to enhance the flavor.
How to Store
Wrap each sandwich tightly in parchment paper or plastic wrap and store in an airtight container in the refrigerator for up to 5 days. When you follow the assembly instructions in the recipe below, the sandwich will not get soggy, which is a big plus.
Best Tips for Success
- Use the King Arthur Baking Company’s Crisp and Airy Focaccia Mix Kit to easily make homemade focaccia.
- Vary the deli meat as you like.
- Try soft goat cheese in place of the mozzarella.
- Use thinly sliced cucumbers in place of the roasted red peppers.
- To make this vegetarian, omit the meats and add a layer of hummus.
- To share this with a toddler, cut into a smaller section or serve the elements deconstructed side-by-side.
I’d love to hear your feedback on this post, so please comment and rate the recipe below!
Optional: Prepare the focaccia if starting with the baking mix. Let cool.
Use a serrated knife to cut the focaccia in half. Lay both halves out side by side, cut side up.
Spread the pesto over both halves. Add the arugula and salami to one half. Add the turkey and mozzarella to the other. Lay the red peppers over one half, in one layer. (You may need to cut the pepper in half.)
Gently lift one sandwich half up and place it fillings side down on the other half. Press.
- Cut into squares, size of your choosing. Serve or wrap each in plastic wrap or parchment paper if making ahead.
- Wrapped sandwiches can be stored in an airtight container the refrigerator for up to 5 days. (The specific order the toppings are added to the sandwich helps prevent it from becoming soggy.)
- If using the amazing King Arthur Baking Company mix, plan to start it at least an hour before you want to assemble the sandwiches.
- Vegetarian: Omit the meat, double the cheese, and consider adding a layer of hummus.
- To share this with a toddler, cut into a smaller section or serve the elements deconstructed side-by-side.
Calories: 478kcal, Carbohydrates: 29g, Protein: 23g, Fat: 30g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 56mg, Sodium: 1842mg, Potassium: 237mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1102IU, Vitamin C: 6mg, Calcium: 220mg, Iron: 1mg
