Name: Italian Focaccia Sandwich with Prosciutto and Mozzarella | Easy Recipe
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 4 servings
Ingredients: 1 rectangular focaccia loaf (about 10x14 inches, plain or herb-infused); 8 oz fresh mozzarella, sliced into 1/4-inch rounds; 4 oz thinly sliced prosciutto; 1 jar roasted red peppers (12 oz), drained and patted dry; 2 cups fresh arugula, washed and dried; 2 tbsp balsamic glaze (store-bought or homemade); 2 tbsp extra virgin olive oil; Salt and freshly ground black pepper to taste; 4 fresh basil leaves (optional, for garnish)

There's something magical about biting into a perfectly layered focaccia sandwich. The soft, olive-oil-infused bread cradles a symphony of flavors—salty prosciutto, creamy mozzarella, sweet roasted peppers, and peppery arugula, all tied together with a tangy balsamic glaze. This isn't just any sandwich; it's a celebration of Italian lunch dishes that transport you straight to a Tuscan piazza. Whether you're planning a picnic or a quick midday meal, this focaccia sandwich recipe is your ticket to gourmet satisfaction without the fuss.

Italian Focaccia Sandwich with Prosciutto and Mozzarella | Easy Recipe

What I love about this recipe is its versatility. You can easily turn it into a rosemary focaccia sandwich by using herb-infused bread, or experiment with other focaccia sandwich ideas like adding grilled vegetables or different cheeses. It's one of the best Italian sandwich recipes for summer—light yet satisfying. The key is using high-quality ingredients and letting the focaccia shine. So whether you're craving an easy sandwich recipe for a busy weekday or a stunning summer sandwich for your next gathering, this Italian focaccia sandwich delivers every time.

Italian Focaccia Sandwich with Prosciutto and Mozzarella | Easy Recipe

⭐⭐⭐⭐⭐ 4.8 (87 ratings)

⏱️ Prep: 15 mins 🍳 Cook: 7 mins 🍽️ Servings: 4

Ingredients

For the Focaccia Sandwich

1 rectangular focaccia loaf (about 10x14 inches, plain or herb-infused) 8 oz fresh mozzarella, sliced into 1/4-inch rounds 4 oz thinly sliced prosciutto 1 jar roasted red peppers (12 oz), drained and patted dry 2 cups fresh arugula, washed and dried 2 tbsp balsamic glaze (store-bought or homemade) 2 tbsp extra virgin olive oil Salt and freshly ground black pepper to taste 4 fresh basil leaves (optional, for garnish)

Instructions

Slice the focaccia horizontally to create a top and bottom half. If the bread is thick, gently scoop out some excess from both halves to make room for the fillings.
Season the cut sides with olive oil and season lightly with salt and pepper.
Layer the bottom half with mozzarella slices, followed by prosciutto, drained roasted red peppers, and a generous handful of arugula.
Drizzle balsamic glaze evenly over the arugula and remaining fillings.
Assemble the sandwich by placing the top half of the focaccia on the fillings and press down gently.
Cut the sandwich into 4 equal portions using a sharp serrated knife.
Warm the sandwich by placing the slices on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5–7 minutes, until the mozzarella is slightly melted and the bread is warmed. Alternatively, toast in a panini press for 3–5 minutes until golden and the cheese melts.
Garnish and serve with fresh basil leaves if desired, and serve immediately.

Kimberly Recipes

Italian Focaccia Sandwich with Prosciutto and Mozzarella | Easy Recipe

Italian Focaccia Sandwich with Prosciutto and Mozzarella | Easy Recipe

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