Italian-Style Focaccia Grinder with Mozzarella
A bold, flavor-packed Italian-style grinder sandwich built on warm, crisped focaccia bread and layered with pesto, deli meats, melty provolone and mozzarella, and a fresh, zesty salad topping. Quick, easy, and worthy of your favorite deli.
Equipment
Ingredients
Bread & Spreads:
- 1 large loaf focaccia bread sliced horizontally
- ¼ cup basil pesto
- ¼ cup mayonnaise
Cheese & Protein:
- 4 slices provolone cheese
- 4 ounces fresh mozzarella sliced
- 4 ounces roasted turkey or beef deli slices
- 4 ounces chicken deli slices or additional beef deli meat
Crunchy Salad Filling:
- 1 head romaine lettuce finely shredded
- ¼ red onion very thinly sliced
- ½ cup sliced pepperoncini peppers
- ¼ to ⅓ cup Italian-style dressing
- ½ teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Preheat your oven to 350°F.
- Place the focaccia on a cutting board and carefully slice it in half horizontally using a serrated knife.
- Spread the pesto evenly over the bottom half of the bread. Layer the turkey or beef slices on top, followed by the chicken or extra beef. Arrange the provolone slices over the meat, then finish with the fresh mozzarella.
- Set the bottom half of the sandwich on a baking sheet and bake for 6–8 minutes, until the cheese is fully melted and the bread is lightly crisp.
- In a large bowl, combine the shredded lettuce, red onion, pepperoncini, Italian-style dressing, and oregano. Season with salt and black pepper to taste, tossing until evenly coated.
- Remove the focaccia base from the oven and generously pile the dressed salad over the melted cheese. Spoon small amounts of mayonnaise over the salad if desired.
- Place the top half of the focaccia over the sandwich, press gently, slice into portions, and serve right away.
Notes:
- You can substitute the deli meats with grilled vegetables for a vegetarian version. Fresh mozzarella brings creaminess, but smoked mozzarella or fontina are great swaps for a bolder flavor. Assemble just before serving to maintain the crunch of the salad.
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