Focaccia Grinder Sandwich
A viral-style Italian grinder served on soft, toasted tomato-parmesan focaccia.
Servings: 6 servings
Calories: 453kcal
Equipment
- 1 oven
- serrated knife
- cutting board
Ingredients
The Sandwich Base:
- 1 loaf focaccia e.g., Trader Joe’s Roasted Tomato & Parmesan
- 1/4 cup pesto
- 2 oz uncured calabrese salame approx. 8 slices
- 2 oz uncured capocollo approx. 8 slices
- 4 large slices Provolone cheese
The Salady Part:
- 1 head romaine lettuce shredded (2–3 cups)
- 1/4 red onion thinly sliced
- 1/2 cup sliced pepperoncini
- 1/3 cup Italian dressing
- 1/2 tsp dried oregano
- salt to taste
- pepper to taste
- 1/4 cup mayo optional
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Slice Focaccia: Keeping the focaccia flat on the board, use a serrated knife to cut it horizontally. Set the top half aside.
- Layer Sandwich: Spread the pesto evenly over the bottom half. Layer the salame, capocollo, and provolone cheese on top.
- Toast: Place both halves (the dressed bottom and the plain top) in the oven for 6–8 minutes until the cheese is melted and the bread is warm.
- Toss Greens: While the bread toasts, whisk the lettuce, red onion, pepperoncini, Italian dressing, and oregano in a bowl. Season with salt and pepper.
- Assemble: Remove bread from the oven. Pile the salad mixture onto the melted cheese. Add dollops of mayo if desired.
- Finish: Press the top piece of focaccia over the salad. Slice into wedges and serve immediately.
Notes
Nutrition (Per Serving)
Calculated for 1/6th of the total recipe.- Calories: 453 kcal
- Total Fat: 30g
- Saturated Fat: 9g
- Cholesterol: 40mg
- Sodium: 985mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1.5g
- Sugars: 3g
- Protein: 15g