If you love vibrant Italian flavors wrapped up in a cozy, pillowy bread, you are going to adore this Italian Focaccia Sandwich with Burrata, Prosciutto, and Salami Recipe. It’s a delightful harmony of creamy burrata, savory prosciutto, zesty salami, and fresh arugula, all nestled inside perfectly textured focaccia. This sandwich feels like a little celebration of Italy’s best ingredients, making every bite a comforting yet exciting experience. Whether you want a quick lunch or a crowd-pleaser for a casual gathering, this recipe hits all the right notes.
Ingredients You’ll Need
The magic of this Italian Focaccia Sandwich with Burrata, Prosciutto, and Salami Recipe comes from a handful of simple, quality ingredients. Each plays a crucial role in building layers of flavor, texture, and freshness that make this sandwich truly unforgettable.
- 1 loaf Focaccia (about 1 inch thick): The soft, airy bread that provides the perfect chewy base with a golden crust.
- 2 tablespoons Pesto Sauce (thin layer): Adds a bright, herby punch that complements the richness of the cheese and meats.
- 8 ounces Burrata Cheese (room temperature): Creamy, luscious, and mild—burrata melts beautifully into the other ingredients.
- 4 ounces Prosciutto (thinly sliced): Adds a delicate saltiness and silky texture that elevates every bite.
- 4 ounces Salami (thinly sliced): Brings a spicy, robust counterpoint to prosciutto’s subtle notes.
- 2 cups Arugula (lightly drizzled with olive oil, salt, and pepper): Fresh and peppery greens that introduce a refreshing crispness.
- 2 tablespoons Olive Oil (extra virgin): For drizzling and enhancing flavors with its rich, fruity undertones.
- 1 bag Hal’s NY Backyard BBQ Chips (for serving): Optional, but an excellent crunchy side to complete the meal.
How to Make Italian Focaccia Sandwich with Burrata, Prosciutto, and Salami Recipe
Step 1: Prepare the Focaccia
Start by slicing your loaf of focaccia in half lengthwise using a sharp serrated knife. This bread is tender and airy, so a gentle sawing motion ensures clean slices without squashing the texture. The focaccia will cradle all your fillings, so getting a neat cut sets the stage for a perfect sandwich.
Step 2: Add the Pesto Layer
Spread a thin, even layer of pesto sauce on the bottom half of the focaccia. The pesto infuses every bite with fresh basil, garlic, and pine nut flavors that marry beautifully with the rich cheeses and meats to come. Don’t overdo it—you want a subtle backdrop, not an overpowering punch.
Step 3: Layer the Burrata Cheese
Next, gently place pieces of room-temperature burrata on top of the pesto. The creaminess of the cheese creates a silky contrast to the slight crunch of the focaccia and the saltiness of the meats. Letting it come to room temperature is key for a delightful melt-in-your-mouth texture.
Step 4: Add Prosciutto and Salami
Layer thin slices of prosciutto evenly over the burrata, followed by a layer of salami. This duo of cured meats offers a complex blend of softness and spice, deepening the sandwich’s flavor profile. Their delicate saltiness balances the creamy and fresh components perfectly.
Step 5: Top with Arugula
Scatter lightly dressed arugula leaves over the salami. The little drizzle of olive oil, a pinch of salt, and freshly ground pepper on the greens brighten the sandwich with a peppery crunch that keeps every bite exciting and fresh.
Step 6: Assemble and Slice
Finally, cover everything with the top half of the focaccia and gently press down to compact the layers lightly. Slice the sandwich into serving pieces if desired, and get ready to enjoy immediately—or serve to guests who will surely be impressed at your kitchen skills!
How to Serve Italian Focaccia Sandwich with Burrata, Prosciutto, and Salami Recipe
Garnishes
A simple drizzle of extra virgin olive oil over the top can add a silky sheen and enrich the flavors even more. Sprinkle on a few fresh basil leaves or cracked black pepper to add a dash of color and aroma that’s irresistible before cutting into your sandwich.
Side Dishes
Serving your sandwich with a bag of Hal’s NY Backyard BBQ Chips adds a satisfying crunch and smoky flavor that pairs wonderfully with the softness and creaminess of the sandwich. A crisp green salad or a light tomato salad with balsamic glaze also complement the richness beautifully.
Creative Ways to Present
Try stacking several smaller sandwiches on a wooden cutting board for a rustic, inviting platter perfect for sharing. Wrap individual portions in parchment paper tied with twine for a charming picnic vibe. You can also toast the entire sandwich lightly on a panini press for a warm twist on this classic combo.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, wrap the sandwich tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator and enjoy within 3-4 days for the best freshness. The focaccia will stay soft, and the burrata and greens will hold up nicely without becoming soggy.
Freezing
This Italian Focaccia Sandwich with Burrata, Prosciutto, and Salami Recipe is best enjoyed fresh, so freezing is not recommended. The delicate textures of burrata and arugula don’t thaw well and may become watery or wilted.
Reheating
If you want to warm up your sandwich, remove any fresh greens first and reheat the focaccia and meat layers gently in an oven at 300°F until just warm. Then add fresh arugula before serving to keep that fresh, peppery bite.
FAQs
Can I use other cheeses instead of burrata?
Absolutely! While burrata is the star here for its creamy texture, fresh mozzarella or even ricotta can be great substitutes. They won’t be quite as rich, but they’ll still give you that luscious, melty feel.
Is there a vegetarian version of this sandwich?
Yes! Simply omit the prosciutto and salami, and add extra layers of grilled vegetables like zucchini, eggplant, or roasted red peppers to keep it hearty and flavorful. You might also add marinated mushrooms or sun-dried tomatoes for a savory punch.
What kind of pesto works best?
A classic basil pesto is ideal, but feel free to experiment with variations like sun-dried tomato pesto or arugula pesto to complement the sandwich uniquely. Just make sure it’s not too thick, so it spreads evenly.
Can I make the sandwich in advance for a party?
It’s best to assemble the sandwich shortly before serving to keep the focaccia from getting soggy and the arugula crisp. You can prep the ingredients individually ahead of time, then quickly put it together when guests arrive.
How do I keep the focaccia soft and fresh?
Store any unused focaccia in an airtight container or tightly wrapped in foil or plastic wrap at room temperature. If refrigerated, bring it to room temperature or warm it slightly in the oven before making your sandwich to restore its softness.
Final Thoughts
This Italian Focaccia Sandwich with Burrata, Prosciutto, and Salami Recipe is truly a celebration of simple ingredients coming together to create something spectacular. It’s perfect for those moments when you want comfort food with sophistication and heart. Give it a try—and enjoy every delicious, layered bite with friends and family!
Print
Italian Focaccia Sandwich with Burrata, Prosciutto, and Salami Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Sandwiches
- Method: No-Cook
- Cuisine: Italian
Description
This Italian Focaccia Sandwich is a quick and flavorful comfort food perfect for an easy lunch or light dinner. Featuring a thick, airy focaccia loaf layered with creamy burrata, savory prosciutto, spicy salami, fresh arugula dressed with olive oil, and a thin spread of pesto sauce, it’s a perfect combination of textures and flavors. Ready in just 15 minutes, this sandwich pairs wonderfully with a side of crunchy chips for a complete and satisfying meal.
Ingredients
Main Ingredients
- 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)
- 1 bag Hal’s NY Backyard BBQ Chips (for serving)
Instructions
- Slice the Focaccia: Using a sharp serrated knife, slice the focaccia loaf in half lengthwise to create a top and bottom half for your sandwich.
- Spread the Pesto: Evenly spread 2 tablespoons of pesto sauce over the bottom half of the sliced focaccia to infuse rich, herby flavor.
- Add Burrata Cheese: Generously layer pieces of room-temperature burrata cheese over the pesto, allowing the creamy texture to complement the bread.
- Layer Prosciutto: Add thinly sliced prosciutto over the burrata, providing a delicate saltiness and meaty depth.
- Layer Salami: Follow with a layer of thinly sliced salami to introduce a slightly spicy, savory note to the sandwich.
- Add Arugula: Scatter lightly dressed arugula leaves on top, drizzled previously with olive oil, salt, and pepper, for a fresh, peppery bite.
- Assemble the Sandwich: Place the other half of the focaccia on top and gently press down to compact the sandwich slightly without squashing the ingredients.
- Serve: Slice the sandwich into serving pieces if desired, and serve immediately with a bag of Hal’s NY Backyard BBQ Chips on the side for a delightful crunch.
Notes
- Use room-temperature burrata to ensure creamy texture that spreads easily over the sandwich.
- For a vegetarian version, omit the prosciutto and salami and add grilled vegetables or roasted red peppers instead.
- Lightly oil and season the arugula ahead of time to enhance its flavor and freshness.
- If you prefer a warm sandwich, lightly toast the assembled focaccia in an oven or pan before slicing.
- The sandwich is best enjoyed fresh to maintain the crispness of the focaccia and the creaminess of the cheese.
