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If you’re craving a sandwich that bursts with authentic Italian flavors yet feels comfortingly indulgent, you have to try this Italian Focaccia Sandwich with Burrata, Prosciutto, and Salami Recipe. It’s a mouthwatering creation that combines pillowy focaccia bread with creamy burrata, savory prosciutto, and spicy salami, all brightened by fresh arugula and a thin spread of pesto. Whether you want a quick lunch or a satisfying snack, this sandwich hits all the right notes with minimal fuss and maximum flavor.
Ingredients You’ll Need
This recipe keeps things straightforward but each ingredient is carefully chosen to create the perfect balance of taste and texture. From the soft focaccia that forms the base to the fresh arugula that adds a peppery crunch, every component plays a vital role in making this sandwich truly spectacular.
- 1 loaf Focaccia (about 1 inch thick): The airy, slightly salty bread is essential for soaking up all the layers without overpowering the fillings.
- 2 tablespoons Pesto Sauce (thin layer): Provides an herby, garlicky kick that ties together the creamy and savory elements.
- 8 ounces Burrata Cheese (room temperature): Its luscious creaminess melts slightly and adds a divine richness that contrasts perfectly with the cured meats.
- 4 ounces Prosciutto (thinly sliced): Delicately salty and tender, it lends authentic Italian goodness and depth to the sandwich.
- 4 ounces Salami (thinly sliced): Adds a robust, smoky flavor that complements the prosciutto and cuts through the creaminess of the burrata.
- 2 cups Arugula (lightly drizzled with olive oil, salt, and pepper): A fresh, peppery green that balances the richness and brings vibrancy to each bite.
- 2 tablespoons Olive Oil (extra virgin): Used to dress the arugula lightly, enhancing flavor with its fruity notes.
- 1 bag Hal’s NY Backyard BBQ Chips (for serving): Perfect crunchy side that adds a smoky, salty contrast to the softness of the sandwich.
How to Make Italian Focaccia Sandwich with Burrata, Prosciutto, and Salami Recipe
Step 1: Prepare the Focaccia
Begin by slicing the focaccia loaf in half lengthwise using a sharp serrated knife. This allows you to create a sturdy sandwich base that’s thick enough to hold the layers but still soft and pillow-like—just what this sandwich calls for.
Step 2: Spread the Pesto
Next, spread a thin, even layer of pesto sauce over the bottom half of the focaccia. This herbaceous and slightly garlicky layer infuses every bite with freshness and complexity without overwhelming the other ingredients.
Step 3: Add the Burrata
Generously layer pieces of room-temperature burrata cheese on top of the pesto. Burrata is the star here—it’s creamy and rich and adds a heavenly melt-in-your-mouth texture that elevates this sandwich beyond the ordinary.
Step 4: Layer the Prosciutto and Salami
Place the thinly sliced prosciutto evenly over the burrata, followed by a layer of thinly sliced salami. The salty, savory meats provide wonderful contrast and depth, highlighting traditional Italian deli flavors.
Step 5: Add the Arugula
Scatter lightly dressed arugula leaves on top of the meats. The peppery greens brighten the sandwich and give a fresh, slightly bitter crunch that cuts through the richness beautifully.
Step 6: Assemble and Slice
Place the top half of the focaccia over the arugula and gently press down to bring all the components together. Slice the sandwich into serving pieces if you like, and get ready to dive in immediately for the freshest experience.
How to Serve Italian Focaccia Sandwich with Burrata, Prosciutto, and Salami Recipe
Garnishes
For an extra touch, consider drizzling a little more high-quality olive oil over the top or scattering some flaky sea salt for bursts of texture. Freshly cracked black pepper can also enhance the peppery notes of the arugula and spicy salami.
Side Dishes
This sandwich pairs fabulously with crispy chips—like the Hal’s NY Backyard BBQ Chips suggested in the recipe—for a delightful salty crunch. A simple green salad dressed with lemon vinaigrette also complements the richness and keeps the meal light and fresh.
Creative Ways to Present
Try cutting the sandwich into smaller slider-sized portions for parties or picnics. You could also serve it open-faced on toasted focaccia halves with a drizzle of balsamic glaze for a stunning appetizer-style presentation that impresses every time.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Italian Focaccia Sandwich with Burrata, Prosciutto, and Salami Recipe, wrap them tightly in parchment paper or plastic wrap and store them in the refrigerator. They will keep well for 3-4 days. The focaccia will soften slightly but the flavors will still be delicious.
Freezing
Freezing this sandwich isn’t recommended due to the delicate burrata cheese and fresh arugula, which don’t freeze well and may lose their texture and taste. It’s best to enjoy this sandwich fresh for full flavor and optimal texture.
Reheating
If you want to enjoy the sandwich warm the next day, unwrap it and heat gently in a low oven at 300°F for about 5-7 minutes. This warms the focaccia and prosciutto slightly but keeps the burrata creamy. Avoid microwaving as it can make the cheese rubbery and the bread soggy.
FAQs
Can I substitute burrata with another cheese?
Absolutely! Fresh mozzarella can be a good substitute if you can’t find burrata, although you’ll miss some of the creamy richness. Goat cheese adds tang but will change the character of the sandwich.
Is this sandwich good for a picnic?
Yes, it’s fantastic for picnics as long as you pack it carefully in a cooler. Assemble just before eating to keep the focaccia from getting soggy.
Can I make the sandwich vegetarian?
To make a vegetarian version, skip the prosciutto and salami, and add grilled vegetables like zucchini or roasted red peppers for a flavorful alternative.
What kind of focaccia is best?
Look for a soft focaccia that is about an inch thick and not overly oily or dense. Classic rosemary or plain focaccia work beautifully for this sandwich.
Is it necessary to let the burrata come to room temperature?
Yes, letting the burrata sit at room temperature for a bit enhances its creamy texture and flavor, making it easier to spread and more enjoyable in the sandwich.
Final Thoughts
There’s something truly special about a well-made Italian Focaccia Sandwich with Burrata, Prosciutto, and Salami Recipe that just makes you feel happy from the first bite to the last. It brings together simple, quality ingredients in a way that’s effortlessly elegant and incredibly satisfying. If you want to impress yourself or loved ones with an easy, flavor-packed comfort meal, this sandwich is your new go-to. Give it a try and savor the delicious magic of Italy in every mouthful!
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Italian Focaccia Sandwich with Burrata, Prosciutto, and Salami Recipe
- 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 delicious and easy-to-make comfort food perfect for a quick lunch or light dinner. Featuring a soft, thick focaccia bread layered with creamy burrata cheese, savory prosciutto and salami, fresh arugula, and a flavorful pesto spread, it offers a delightful combination of textures and flavors. Paired with crunchy chips, it’s a satisfying and flavor-packed meal that requires no cooking.
Ingredients
Sandwich
- 1 loaf Focaccia (about 1 inch thick)
- 2 tablespoons Pesto Sauce (thin layer)
- 8 ounces Burrata Cheese (room temperature)
- 4 ounces Prosciutto (thinly sliced)
- 4 ounces Salami (thinly sliced)
- 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
- Slice the Focaccia: Using a sharp serrated knife, carefully slice the focaccia loaf lengthwise into two halves, about 1 inch thick, creating a top and bottom for the sandwich.
- Spread Pesto: Evenly spread a thin layer of pesto sauce over the bottom half of the sliced focaccia to infuse rich, herby flavor.
- Add Burrata Cheese: Layer generous pieces of room-temperature burrata cheese over the pesto to ensure creaminess and melt-in-your-mouth texture.
- Layer Meats: Place thinly sliced prosciutto over the burrata, then add a layer of thinly sliced salami for a savory, robust taste.
- Add Arugula: Scatter the arugula leaves on top, which have been lightly drizzled with extra virgin olive oil, and seasoned with salt and pepper to add freshness and a peppery bite.
- Assemble the Sandwich: Place the other half of the focaccia on top to close the sandwich and gently press down to compact the layers slightly.
- Slice and Serve: Optionally slice the sandwich into serving pieces and serve immediately with a side of Hal’s NY Backyard BBQ chips for a satisfying crunch.
Notes
- Use room-temperature burrata cheese for best texture and flavor.
- You can substitute salami with other cured meats to your preference.
- Lightly dressing the arugula with olive oil and seasoning enhances its flavor without overpowering the sandwich.
- Serve immediately to enjoy the freshness and softness of the focaccia.
- A serrated knife is recommended to cleanly slice the focaccia without squishing it.
