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Focaccia Grinder Sandwich

An elevated Italian-inspired grinder sandwich using pillowy focaccia bread with savory meats, fresh vegetables, and herb oil that creates flavor pockets in every bite.
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Prep Time 15 minutes
Cook Time 5 minutes
Servings: 4
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Focaccia Grinder Sandwich
  • 1 large focaccia bread (about 12 inches, homemade or store-bought)
  • 6 oz thinly sliced salami
  • 4 oz sliced prosciutto
  • 4 oz fresh mozzarella, sliced
  • 2 medium tomatoes, sliced
  • 1/2 red onion, thinly sliced
  • 1 cup arugula or mixed greens
  • 1/4 cup roasted red peppers, sliced
For the Italian Herb Oil
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • salt and black pepper to taste

Method
 

Prepare the Herb Oil
  1. Whisk together olive oil, minced garlic, fresh basil, oregano, and red pepper flakes in a small bowl. Season with salt and pepper, then set aside to let the flavors marry.
Slice and Toast the Focaccia
  1. Cut the focaccia horizontally to create top and bottom halves. Lightly brush the cut surfaces with some of the herb oil, ensuring you get into those characteristic dimples.
  2. Toast the bread cut-side up under the broiler for 2-3 minutes until the edges turn golden and crispy. Watch carefully to prevent burning.
Layer the Meats and Cheese
  1. Arrange the salami in overlapping layers on the bottom half, followed by the prosciutto. Create gentle folds rather than flat layers for texture.
  2. Top with fresh mozzarella slices, allowing them to slightly overlap. The cheese acts as a moisture barrier.
Add Fresh Vegetables
  1. Layer the tomato slices next, seasoning them lightly with salt to enhance their flavor.
  2. Add the thinly sliced red onion and roasted red peppers.
  3. Top with arugula for a peppery bite.
Finish and Slice
  1. Drizzle the remaining herb oil over the vegetables.
  2. Place the top focaccia half and press gently to help everything settle.
  3. Using a sharp serrated knife, cut the sandwich diagonally into 4-6 portions.

Notes

Prepare the herb oil up to 2 days ahead and store covered in refrigerator to improve flavors. Wrap leftover sandwiches tightly in plastic wrap and refrigerate for up to 2 days - flavors actually improve overnight. Bring to room temperature for 15 minutes before eating or warm briefly in 300°F oven. Don't oversaturate bread with oil, avoid thick vegetable slices, and always season the tomatoes.