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Italian Focaccia Sandwich with Burrata, Prosciutto, and Salami Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 47 reviews
  • Author: Mary
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings
  • Category: Lunch
  • Method: No-Cook
  • Cuisine: Italian

Description

This Italian Focaccia Sandwich is a quick and flavorful comfort food featuring layers of creamy burrata, savory prosciutto, spicy salami, fresh arugula, and pesto, all nestled between soft focaccia bread. Perfect for a satisfying lunch or light dinner, it combines authentic Italian ingredients for an easy yet impressive sandwich experience.

Ingredients

Scale

Sandwich Base

  • 1 loaf Focaccia (about 1 inch thick)

Spread & Cheese

  • 2 tablespoons Pesto Sauce (thin layer)
  • 8 ounces Burrata Cheese (room temperature)

Meats

  • 4 ounces Prosciutto (thinly sliced)
  • 4 ounces Salami (thinly sliced)

Greens & Oil

  • 2 cups Arugula (lightly drizzled with olive oil, salt, and pepper)
  • 2 tablespoons Olive Oil (extra virgin)

Side

  • 1 bag Hal’s NY Backyard BBQ Chips (for serving)

Instructions

  1. Slice the Focaccia: Using a sharp serrated knife, carefully slice the focaccia loaf lengthwise to create two even halves about 1 inch thick.
  2. Apply Pesto: Spread the pesto sauce evenly over the inside surface of the bottom half of the focaccia, ensuring a thin, flavorful layer that acts as the base of the sandwich.
  3. Layer Burrata: Generously place the room-temperature burrata cheese pieces on top of the pesto, distributing it evenly for creamy texture in every bite.
  4. Add Meats: Arrange the thinly sliced prosciutto over the burrata, followed by a layer of thinly sliced salami for a savory, flavorful combination.
  5. Add Arugula: Scatter the lightly dressed arugula leaves (drizzled with olive oil, salt, and pepper) on top of the meats to add freshness and a peppery bite.
  6. Close the Sandwich: Place the other half of the focaccia over the layered ingredients and gently press down to hold everything together.
  7. Slice and Serve: Cut the sandwich into serving-sized pieces if desired, and serve immediately alongside a bag of Hal’s NY Backyard BBQ Chips for a crunchy complement.

Notes

  • Use room temperature burrata for easier spreading and better flavor.
  • Lightly dress the arugula beforehand to avoid a soggy sandwich.
  • For added warmth, you can lightly toast the assembled sandwich in a pan or oven, but it is best served fresh.
  • Substitute different cured meats if preferred, such as coppa or mortadella.
  • Serve immediately after assembling to maintain focaccia’s softness and freshness.

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Find it online: https://quickkitchenfix.com/italian-focaccia-sandwich-with-burrata-prosciutto-and-salami-recipe/