Focaccia Beach Sandwich
Yield: 4 to 6 servings
Prep time: 25 minutes
Rest time: 40 minutes
Total time: 1 hour 5 minutes
Packed with layers of Galbani® Fresh Mozzarella, prosciutto, salami, ham, tomatoes, and arugula, this Focaccia Beach Sandwich is made for sharing. A spread of pesto mayo and tangy pickled red onions adds bold flavor to every bite, while the fresh mozzarella adds a creamy contrast to the savory meats and soft focaccia. It’s a crowd-pleasing sandwich for beach trips, outdoor lunches, and weekend get-togethers.
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Red-Pickled Red Onion
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1 small red onion, thinly sliced
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½ cup red wine vinegar
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½ cup water
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1 tablespoon sugar
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¾ teaspoon salt
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Pesto Mayo
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⅓ cup basil pesto
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⅓ cup mayonnaise
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1 teaspoon lemon juice
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Red-Pickled Red Onion
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16 ounces Galbani Fresh Mozzarella®, Sliced Log, patted dry
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1 focaccia, about 9 by 7 inches, or 400 to 500 grams
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2 ounces thinly sliced salami
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2 ounces thinly sliced prosciutto
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2 ounces thinly sliced ham
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1 large tomato, sliced ¼-inch thick
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1 cup arugula, loosely packed
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½ cup sliced pepperoncini or banana pepper rings, drained
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Black pepper, to taste
Whisk the red wine vinegar, water, sugar, and salt together in a bowl until the sugar and salt dissolve. Add the sliced red onion and press to submerge. Let sit at least 30 minutes, then drain.
Stir the pesto, mayonnaise, and lemon juice together in a small bowl.
Lay the tomato slices on paper towels, season lightly with salt, and let drain for 20 minutes.
Split the focaccia in half horizontally. Spread the pesto mayo across both cut sides.
Shingle the salami across the bottom half, then add the arugula in one thin layer.
Layer half of the Galbani Fresh Mozzarella slices over the arugula, covering the surface edge to edge.
Loosely gather the prosciutto slices into ruffles and lay them over the mozzarella. Add the tomato slices in a single layer, then top with another layer of ruffled prosciutto.
Layer the remaining Galbani Fresh Mozzarella slices over the prosciutto.
Scatter the pepperoncini and drained pickled onion across the top, then lay the ham flat over them. Finish with black pepper.
Close the sandwich with the top half of the focaccia, press gently, and let rest 10 minutes before slicing into four to six pieces.
Storage: This sandwich holds for a few hours, but is best enjoyed the day it is made.
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Red-Pickled Red Onion
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1 small red onion, thinly sliced
-
½ cup red wine vinegar
-
½ cup water
-
1 tablespoon sugar
-
¾ teaspoon salt
-
Pesto Mayo
-
⅓ cup basil pesto
-
⅓ cup mayonnaise
-
1 teaspoon lemon juice
-
Red-Pickled Red Onion
-
16 ounces Galbani Fresh Mozzarella®, Sliced Log, patted dry
-
1 focaccia, about 9 by 7 inches, or 400 to 500 grams
-
2 ounces thinly sliced salami
-
2 ounces thinly sliced prosciutto
-
2 ounces thinly sliced ham
-
1 large tomato, sliced ¼-inch thick
-
1 cup arugula, loosely packed
-
½ cup sliced pepperoncini or banana pepper rings, drained
-
Black pepper, to taste
Whisk the red wine vinegar, water, sugar, and salt together in a bowl until the sugar and salt dissolve. Add the sliced red onion and press to submerge. Let sit at least 30 minutes, then drain.
Stir the pesto, mayonnaise, and lemon juice together in a small bowl.
Lay the tomato slices on paper towels, season lightly with salt, and let drain for 20 minutes.
Split the focaccia in half horizontally. Spread the pesto mayo across both cut sides.
Shingle the salami across the bottom half, then add the arugula in one thin layer.
Layer half of the Galbani Fresh Mozzarella slices over the arugula, covering the surface edge to edge.
Loosely gather the prosciutto slices into ruffles and lay them over the mozzarella. Add the tomato slices in a single layer, then top with another layer of ruffled prosciutto.
Layer the remaining Galbani Fresh Mozzarella slices over the prosciutto.
Scatter the pepperoncini and drained pickled onion across the top, then lay the ham flat over them. Finish with black pepper.
Close the sandwich with the top half of the focaccia, press gently, and let rest 10 minutes before slicing into four to six pieces.
Storage: This sandwich holds for a few hours, but is best enjoyed the day it is made.