The Ultimate Focaccia Grinder Sandwich You'll Crave

Can’t Stop Thinking About This Focaccia Grinder Sandwich

Remember the Trader Joe’s focaccia sandwich with pesto mayo that went viral on social media and had people stopping me in the grocery aisle to chat about it? I honestly believed it was my all-time favorite sandwich, until I created this version. HOLD ON TO YOUR SEATS, FOLKS! This focaccia grinder sandwich might just top it. When we shot the video, we devoured the whole thing right there and couldn’t stop raving about it for the rest of the day.

The sandwich features:

• Trader Joe’s roasted tomato focaccia, once again
• Pesto
• Salami and capicola
• Provolone cheese
• A tangy, shredded, oregano-packed Italian salad
• Pepperoncini for a zesty kick
• A final smear of mayo before you cap it off!

I adore this recipe for any occasion, but especially during the holiday slump. Because what day is it? And what have I been doing for the past three days? Oh, and friends are arriving in half an hour? This is where this sandwich truly excels. It works as a speedy dinner option and also as a party centerpiece. With one simple, cohesive assembly (and by “assembly” I just mean stacking layers), then slicing into wedges, you’ve got a meal that will make everyone overjoyed.

I picked up the pesto, Italian dressing, and focaccia all from Trader Joe’s (not sponsored, just a huge fan) – so technically you could use any brand, but I strongly recommend the Trader Joe’s versions; they’re absolutely delicious.

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Focaccia Grinder Sandwich

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5 from 2 reviews

• Author: Lindsay
• Total Time: 20 minutes
• Yield: 6

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Description

Holy cow, this is incredible. Trader Joe’s roasted tomato focaccia loaded with pesto, salami, capicola, Provolone, pepperoncini, and a shredded, tangy Italian salad. Absolutely phenomenal.

Ingredients

Units USM

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

The Salady Part:

• 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)

Cook Mode

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Instructions

1. Preheat Oven: Preheat the oven to 350 degres.
2. Slice Focaccia: 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.
3. Layer Sandwich: Layer the bottom piece of focaccia with pesto. Then layer the salame, capocollo, and Provolone.
4. Toast Sandwich: 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.)
5. Toss and Layer Greens: 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).
6. Finish: 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
• Category: Lunch
• Method: Bake
• Cuisine: Italian American

Keywords: sandwich recipe, focaccia sandwich, sandwich for a crowd, Italian sandwich