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Mini Focaccia Italian Sandwiches

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Delicious mini Italian sandwiches made with soft focaccia and filled with a variety of deli meats, cheese, and fresh greens. Perfect for casual gatherings or picnics.

Ingredients

Scale
  • 8 mini focaccia rolls, split
  • 8–12 slices prosciutto or thinly sliced ham
  • 8–12 slices Genoa salami or soppressata
  • 8 slices provolone or fresh mozzarella
  • 1 cup roasted red peppers, drained and sliced
  • 2 cups arugula or baby spinach
  • Extra-virgin olive oil, for brushing
  • 2 tbsp balsamic vinegar or pesto (optional, for dressing)
  • Salt and freshly ground black pepper, to taste
  • Butter or olive oil, for toasting (optional)
  • 1 bottle Lambrusco, chilled (to serve)

Instructions

  1. Prep the bread: Slice each mini focaccia horizontally. Hollow out a small amount of crumb if needed.
  2. Dress the cut sides: Brush cut surfaces with olive oil and balsamic vinegar or pesto.
  3. Layer the cheese: Place a slice of cheese on the bottom half of each roll, optionally broil to soften the cheese.
  4. Add the meats: Fold prosciutto and salami and place on top of cheese.
  5. Add vegetables and greens: Top with roasted red peppers and arugula or spinach. Season with salt and pepper.
  6. Close and press: Place the top half over the filling. Butter the outsides and toast in a skillet for 2–3 minutes per side, or use a panini press.
  7. Rest and slice: Let sandwiches rest for 1–2 minutes, then slice and serve with chilled Lambrusco.

Notes

For a vegetarian version, swap the meats for grilled vegetables and add marinated artichokes.

Nutrition

Find it online: https://www.topchoicerecipes.com/mini-focaccia-italian-sandwiches-lambrusco/