Focaccia Sandwiches

Perfect for picnics or feeding a crowd, enjoy 4 different focaccia sandwich filling ideas, including a vegetarian focaccia sandwich offering.

📝 Ingredients

• 4 pieces focaccia
• 3-4 Tablespoons whipped ricotta
• salt and pepper
• 2-3 Tablespoons fig jam or spread
• 3 slices prosciutto
• 1 handful arugula
• drizzle balsamic glaze
• drizzle extra-virgin olive oil
• 2 Tablespoons basil pesto
• 1/4-1/3 ball burrata (sliced/spooned)
• salt and pepper
• 3 slices prosciutto
• 2 slices tomato
• 1 handful arugula
• drizzle balsamic glaze
• drizzle extra-virgin olive oil
• 3-4 Tablespoons whipped ricotta
• salt and pepper
• 3 fresh basil leaves
• 3 slices deli turkey
• 2 pieces jarred roasted red peppers (drained and patted dry)
• 1 handful arugula
• drizzle balsamic glaze
• drizzle extra-virgin olive oil
• 2 Tablespoons basil pesto
• 1/4-1/3 ball burrata (sliced/spooned)
• salt and pepper
• 3 fresh basil leaves
• 6 roasted cherry tomatoes
• 1 handful arugula
• drizzle balsamic glaze
• drizzle extra-virgin olive oil

👨‍🍳 Instructions

1. 1For the whipped ricotta: Add ricotta to a food processor with a pinch of salt and pepper. Process until smooth, light and fluffy. (Can be made ahead and refrigerated.)
2. 2For the roasted cherry tomatoes: Scatter the cherry tomatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in a 300F oven until softened and browned in spots, about 45 minutes. (Can be made ahead and refrigerated).
3. 3Cut the focaccia into about 2 1/2 x 5-inch rectangles, then slice the rectangles into a top and bottom half. Assemble the sandwiches on the bottom slice, then top with the top slice after filling.
4. 4--- Fig Jam and Prosciutto Focaccia Sandwich: ---
5. 5Spread the 3-4 Tablespoons whipped ricotta onto the bottom slice of focaccia, spreading generously from edge to edge. Season with a bit of salt and pepper. Spoon the 2-3 Tablespoons fig jam or spread on top, then drape the 3 slices prosciutto over top, folding them into ribbons. Top with a handful of arugula, then drizzle with balsamic glaze and olive oil. Place the top slice of focaccia on top.
6. 6--- Burrata and Tomato Focaccia Sandwich: ---
7. 7Spread the 2 Tablespoons basil pesto over the bottom piece of focaccia. Top with 1/4-1/3 ball burrata, using both the firm outside, sliced and some of the softer centre cheese. Season with some salt and pepper. Top with 3 slices prosciutto and 2 slices tomato. Season the tomatoes with a pinch of salt and pepper. Top with 1 handful arugula, then drizzle with balsamic glaze and olive oil. Place the top slice of focaccia on top.
8. 8--- Turkey and Roasted Red Pepper Focaccia Sandwich: ---
9. 9Spread whipped ricotta over the bottom piece of focaccia, spreading from edge to edge. Season with a bit of salt and pepper. Top with 3 fresh basil leaves, 3 slices deli turkey, 2 pieces jarred roasted red peppers and 1 handful arugula. Drizzle with balsamic glaze and olive oil. Place the top slice of focaccia on top.
10. 10--- Burrata and Roasted Cherry Tomato Focaccia Sandwich (Vegetarian): ---
11. 11Spread 2 Tablespoons basil pesto over the bottom slice of focaccia, then add the 1/4-1/3 ball burrata. Season with a bit of salt and pepper. Place 3 fresh basil leaves on top of the burrata, then top with about 6 roasted cherry tomatoes. Top with a handful of arugula, then drizzle with balsamic glaze and olive oil. Place the top slice of focaccia on top.
12. 12Wrap the filled sandwiches in parchment paper and tie with string, if desired. Refrigerate as is for short storage (an hour or so) or for storage up to 24 hours; wrap the parchment paper in plastic wrap as well. To serve, cut the sandwiches in half (cut right through the parchment). Serve with the cut side up so the fillings are visible.