Sun-Dried Tomato Focaccia Sandwich
Toasted sun-dried tomato focaccia is layered with deli turkey, salami, provolone, peppery arugula, red onion, juicy heirloom tomato, and a creamy Parmesan mayo that ties all the flavors in. Your deli-style sandwich but at home and in all of 15 minutes.
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Why You’ll Love This Loaded Focaccia Sandwich
The sun-dried tomato focaccia has the best flavor for sandwich bread. I doubt there is anything out there that will beat this.
The Parmesan mayo is what takes it over the top. It’s creamy, tangy, a little savory from the Parmesan, and has just enough Dijon and lemon to keep the sandwich from feeling heavy. Honestly, I could put this sauce on just about anything.
I also love the combination of turkey and salami. The turkey keeps the sandwich light while the salami adds that salty, savory bite. Add the provolone, peppery arugula, crisp red onion, and juicy tomato, and every bite has a little bit of everything.
Ingredient Notes
Sun-dried tomato focaccia: I use Trader Joe’s Sun-Dried Tomato Focaccia for this sandwich. This bread has gotten so much traction on the internet, and for a good reason. It has a ton of this crumbly Parmesan and sun dried tomatoes right on top. When I toast it in the oven, I used to flip it over and realized I was losing all of the topping when doing this, so now I slice it in half and carefully transport the top portion over to a baking sheet without flipping it to toast it.
Deli turkey: Go with thinly sliced turkey so you can layer it generously without making the sandwich too bulky.
Salami: A little salami goes a long way here.
Provolone: Provolone is mild and creamy. You could also swap in mozzarella or fontina if that’s what you have.
Arugula: I love the peppery bite of arugula. Baby spinach will work if you prefer something milder or even microgreens for a boost of nutrition.
Red onion: Slice it very thin. You want a little crunch and bite without a huge chunk of raw onion in every bite.
Tomato: Use a ripe, juicy tomato and slice it fairly thin. It adds some much-needed freshness to the sandwich.
Parmesan mayo: Don’t skip this step. The Parmesan, Dijon, lemon juice, and Italian seasoning turn regular mayo into a really flavorful spread that makes the whole sandwich come together so nicely.
Tips for making the best Focaccia Sandwich
- Toast the focaccia before assembling. It gives the bread a little crispness while keeping the inside soft and chewy.
- Don’t flip the top half of the focaccia. Keep it facing up on the baking sheet so you don’t lose any of those delicious toppings.
- Use plenty of black pepper in the Parmesan mayo. It adds a subtle kick and balances the richness of the mayo and cheese.
- Assemble and serve right away. The combination of warm toasted focaccia, cool vegetables, and creamy Parmesan mayo is best when everything is fresh.
Variations To Play With
- Make it Italian: Swap the turkey for ham or prosciutto and add a few sliced pepperoncini.
- Add pesto: Spread a thin layer of basil pesto onto the focaccia for even more Italian flavor.
- Make it spicy: Add Calabrian chiles, pepperoncini, or a sprinkle of crushed red pepper.
- Swap the greens: Baby spinach or mixed greens work in place of the arugula.
- Add roasted peppers: A few slices of roasted red pepper would be delicious with the salami and provolone.
- Make it vegetarian: Skip the turkey and salami and add roasted peppers, artichokes, or grilled zucchini.
- Swap the provolone: Use torn burrata for a super creamy cheese option.
What To Pair With
This sandwich is filling enough to be a meal on its own, but I love serving it with something fresh and crunchy on the side. To keep things simple, pair it with a briny dill pickle, kettle chips, or a pasta salad.
CHECK OUT A FEW OF MY FAVORITE DINNERS!
- BBQ Pulled Pork Tater Tots (Dirty Tots)
- Maple Dijon Sheet Pan Chicken
- Sheet Pan Shrimp Boil
- Jalapeño Popper Tater Tot Chicken Casserole
- Marry Me Chicken
- Crock-Pot Honey Garlic Chicken
If you make this Sun-Dried Tomato Focaccia Sandwich, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me, @fettysfoodblog with your creation.
Sun-Dried Tomato Focaccia Sandwich
Ingredients
Parmesan Mayo
- 3 tablespoons mayonnaise
- 2 tablespoon finely grated Parmesan
- 1 teaspoon Dijon mustard
- 2 teaspoons lemon juice
- ½ teaspoon Italian seasoning
- Freshly ground black pepper
Focaccia Sandwich
- 1 Trader Joe’s Sun-Dried Tomato Focaccia
- 6-7 oz sliced Deli turkey
- 2-3 oz thinly sliced salami
- 4 slices Provolone cheese
- 1 large handful arugula
- 1 small handful very thinly sliced red onion
- 1 tomato, sliced
Instructions
- Preheat oven to 400 F.
- Slice the focaccia in half, horizontally. Lay the focaccia side by side on a baking sheet, make sure you do not flip the top part over, otherwise, the toppings will fall off. Toast in the oven for 5-7 minutes.
- Stir together the mayonnaise, Parmesan, Dijon mustard, lemon juice, Italian seasoning, and a generous amount of black pepper.
- Spread half of the Parmesan mayo on the inside of the bottom half of focaccia. Layer the sandwich with turkey, salami, provolone, arugula, red onion, and tomato. Dollop and spread the remaining Parmesan mayo over the tomato slices as best you can.
- Place the top part of the focaccia back on top of the sandwich. Gently press down. Cut the sandwich in half horizontally and vertically, into four portions. Serve immediately.
