Ingredients
- Focaccia Bread: 1 loaf (approximately 12 inches)
- Bresaola: 4 ounces, thinly sliced
- Fresh Mozzarella: 4 ounces, sliced
- Pesto: 2 tablespoons
- Roasted Red Peppers: 1/2 cup, sliced
- Arugula: 1 cup, lightly packed
- Balsamic Glaze: 1 tablespoon
- Olive Oil: 1 tablespoon
Instructions
- Step 1: Slice the focaccia loaf horizontally to create a top and bottom half. Lightly brush the inside of both halves with olive oil.
- Step 2: Spread pesto evenly over the bottom half of the focaccia bread.
- Step 3: Layer the turkey prosciutto over the pesto, followed by the sliced fresh mozzarella and roasted red peppers.
- Step 4: Add the arugula on top of the roasted red peppers.
- Step 5: Drizzle balsamic glaze over the arugula.
- Step 6: Place the top half of the focaccia bread over the fillings. Gently press down to secure the sandwich. Slice and serve immediately.
Notes
- Wrap leftover sandwich tightly in plastic wrap and refrigerate for up to 24 hours, preventing the bread from drying out.
- To revive a refrigerated sandwich, warm it in a panini press or skillet for a few minutes until the mozzarella is slightly melted and the bread is crisp.
- Serve your focaccia sandwich with a side of marinated olives or a simple green salad for a complete and satisfying meal.
- Don't overcrowd the sandwich; less is more to allow each flavor to shine and prevent it from becoming too messy to eat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American