Description
Holy smokes this is so good. Trader Joe’s roasted tomato focaccia loaded with pesto, salami, capocola, Provolone, pepperoncini, and a shreddy, tangy Italian salad. Absolutely amazing.
Ingredients
Units
The Sandwich Base:
- 1 loaf of focaccia (I use the Trader Joe's focaccia with roasted tomato and Parmesan)
- 1/4 cup pesto (refrigerated one from TJ's)
- 2 ounces uncured calabrese salame (8 slices)
- 2 ounces uncured capocollo (8 slices)
- 4 large slices Provolone cheese
- 1 head romaine lettuce, shredded (2-3 cups)
- a quarter of a red onion, thinly sliced
- 1/2 cup sliced pepperoncini
- 1/4 to 1/3 cup Italian dressing
- 1/2 teaspoon dried oregano
- salt and pepper to taste
- 1/4 cup mayo (optional)
Instructions
- Preheat the oven to 350 degres.
- Keeping the focaccia flat, use a serrated knife to cut the focaccia in half horizontally. (You don’t want to tip the bread up because all the toppings will fall off.) Lift the top half of the bread off and set to the side.
- Layer the bottom piece of focaccia with pesto. Then layer the salame, capocollo, and Provolone.
- Toast in the oven for 6-8 minutes. (Leave the top piece laying to the side so it doesn’t stick to the cheese yet.)
- In a separate bowl, toss lettuce, red onion, pepperoncini, Italian dressing, and oregano. Season with salt and pepper. Arrange salad on top of the toasted sandwich. Dollop with a bit of mayo (optional but I love it).
- Press the top part of the focaccia over the sandwich and cut into wedges! WHOA NELLY that’s good. It’s juicy, crispy, salty, dense, and everything I want in a sandwich!
- Prep Time: 10 minutes
- Cook Time: 10 minutes