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Classic Italian Focaccia Sandwich

Savory Classic Italian Focaccia Sandwich You’ll Crave

This Classic Italian Focaccia Sandwich is a delightful mix of creamy burrata, savory prosciutto, and customizable ingredients, perfect for satisfying any cravings.
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Prep Time 15 minutes
Cook Time 15 minutes
Burrata Resting Time 30 minutes
Total Time 1 hour
Servings: 2 sandwiches
Course: Lunch
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1 loaf Focaccia Fresh, preferably homemade for best flavor
For the Spread
  • 1/4 cup Pesto Sauce Thin layer to avoid sogginess
For the Filling
  • 1 cup Burrata Cheese Let sit at room temperature for optimal softness
  • 6 slices Prosciutto Thinly sliced
  • 4 slices Salami Thinly sliced
  • 1 cup Arugula Drizzle with olive oil, salt, and pepper
For Finishing Touches
  • 2 tablespoons Olive Oil High-quality extra virgin
  • 1 bag Hal’s NY Backyard BBQ Chips Optional, provides added crunch

Equipment

  • Oven
  • Serrated Knife
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) if you choose to toast the focaccia. Slice the focaccia horizontally into two even halves.
  2. Spread a thin layer of pesto sauce on the bottom half of the focaccia.
  3. Tear the room-temperature burrata cheese into pieces and distribute evenly over the pesto.
  4. Layer the prosciutto over the burrata, followed by the salami.
  5. Add fresh arugula on top, drizzling with olive oil and seasoning with salt and pepper.
  6. Place the top half of the focaccia over the ingredients and gently press down.
  7. Slice the assembled sandwich into portions and serve, optionally with Hal’s NY Backyard BBQ Chips.

Nutrition

Serving: 1sandwichCalories: 550kcalCarbohydrates: 45gProtein: 20gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 45mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 2mg

Notes

Allow burrata to sit at room temperature for optimal texture. Use a light hand with pesto to prevent sogginess. Toasting focaccia adds flavor.

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